Retention of Passion Fruit Juice Compounds by Ultrafiltration
Resource
Journal of Food Science, 51(3), 841-842
Journal
Journal of Food Science
Pages
841-842
Date Issued
1986
Date
1986
Author(s)
Abstract
ABSTRACT Recovery of passion fruit juice compounds by ultrafiltration was studied using a tubular system equipped with a 25,000 dalton nominal M.W. cut‐off membrane. The retentivities of many important flavor compounds, such as β‐ionone, ethyl hexanoate, hexyl butyrate and hexyl hexanoate, were 80% or higher when operating at 20°C and 12 bar of pressure. Retentivities of sugars and organic acids were between 10 to 40%. The retentivities increased as the concentration ratio increased.
Type
journal article
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