https://scholars.lib.ntu.edu.tw/handle/123456789/413347
標題: | Deacidification of passion fruit juice by ultrafiltration and ion?exchange processes | 作者: | LUE S.J. Chiang B.H. |
關鍵字: | Colour;juice composition;juice concentration;titratable acidity;volatile content | 公開日期: | 1989 | 卷: | 24 | 期: | 4 | 起(迄)頁: | 395-401 | 來源出版物: | International Journal of Food Science & Technology | 摘要: | Deacidification of passion fruit juice by a combination of ultrafiltration (UF) and ion?exchange was studied. Prefiltering the juice by UF facilitated the ion?exchange process. At a feed rate of 700 ml h?1, weakly basic resins removed nearly 95, 80 and 50% titrat?able acids from five, seven and twelve bed volumes of UF permeate, respectively, and did not cause significant sugar losses. UF retentate can be added back to the deacidified UF permeate to restore the suspended solids and some flavour components. Copyright ? 1989, Wiley Blackwell. All rights reserved |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413347 | ISSN: | 09505423 | DOI: | 10.1111/j.1365-2621.1989.tb00659.x |
顯示於: | 食品科技研究所 |
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