Clarification of Moringa Oleifera Leaf Juice by Microfiltration.

Clarification of fruit and vegetable juice is one of the integrated parts of
modern industrial juice processing. An investigation was carried out to
clarify moringa oleifera leaf juice using microfiltration (MF) process to
produce clear juice and to develop RTS-beverage from it. In this regard the
operating parameters for microfiltration of moringa juice such as
transmembrane pressure (TMP), temperature and pump speed (rpm) was
optimized. The results indicated that the optimum pressure, temperature,
and pump speed for microfiltration of moringa juice was 2 Bar, 35oC and 45
rpm respectively. The effect of MF on physico- chemical characteristics of
Moringa juice such as total soluble solids (TSS), acidity, pH, ascorbic acid,
clarity, viscosity and color have also been studied. The results revealed that
there was no significant decrease in TSS, pH, ascorbic acid and acidity in
MF clarified moringa juice but the viscosity was very less in MF permeate
compared to the retentate and feed. As for color, MF permeates showed
more lightness or brightness (L) and higher permeation of yellow colour (b)
indicating the resultant clear juice looked more yellow. The MF clarified
moringa juice was used to prepare RTS-beverage at different concentrations
(10, 20, 30 and 40%) and subjected to sensory evaluation for its overall
acceptability.