Passion Fruit Juice Concentration by Ultrafiltration and Evaporation
Journal
Journal of Food Science
Journal Volume
51
Journal Issue
6
Pages
1501-1505
Date Issued
1986
Author(s)
YU Z.R.
Abstract
Passion fruit juice was pretreated with pectinase, centrifugation, and pasteurization. The resulting juice was processed by Ultrafiltration (UF) to 20¢XBrix. The UF permeate was concentrated by evaporation to 70¢XBrix and combined with the UF retentate to form the final concentrated product at 40¢XBrix. The pretreatments caused approximately 20% flavor losses, but accomplished more than 50% flux increases. The UF recovered many important flavor constituents, and improved the rate of evaporation. The final concentrated product contained more than 30% of juice flavor. Results of sensory evaluation indicated that flavor of the reconstituted juice was inferior to fresh juice, but the two juices were not significantly different in overall acceptance. Copyright ? 1986, Wiley Blackwell. All rights reserved
SDGs
Type
journal article