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Retention of Passion Fruit Juice Compounds by Ultrafiltration
Author(s) -
YU ZER,
CHIANG BEEN HUANG,
HWANG LUCY SUN
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13948.x
Subject(s) - ultrafiltration (renal) , chemistry , passion fruit , ethyl butyrate , ethyl hexanoate , flavor , chromatography , butyrate , fruit juice , food science , ethyl acetate , fermentation
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.