YU Z.R.CHIANG, BEEN HUANGBEEN HUANGCHIANG2019-07-112019-07-11198600221147https://scholars.lib.ntu.edu.tw/handle/123456789/413355Passion 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]SDG6journal article10.1111/j.1365-2621.1986.tb13845.x2-s2.0-0001509849https://www.scopus.com/inward/record.uri?eid=2-s2.0-0001509849&doi=10.1111%2fj.1365-2621.1986.tb13845.x&partnerID=40&md5=9eb4e1527636bff580e4ed14482c0ecb