Deacidification of passion fruit juice by ultrafiltration and ion?exchange processes
Journal
International Journal of Food Science & Technology
Journal Volume
24
Journal Issue
4
Pages
395-401
Date Issued
1989
Author(s)
LUE S.J.
Abstract
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
Subjects
Colour
juice composition
juice concentration
titratable acidity
volatile content
Type
journal article