Premium
ALTERNATIVE PRETREATMENT METHODS TO ENZYMATIC TREATMENT FOR CLARIFICATION OF MOSAMBI JUICE USING ULTRAFILTRATION
Author(s) -
RAI P.,
MAJUMDAR G.C.,
JAYANTI V.K.,
DASGUPTA S.,
DE S.
Publication year - 2006
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2006.00058.x
Subject(s) - centrifugation , pectinase , ultrafiltration (renal) , chromatography , gelatin , chemistry , bentonite , enzyme , biochemistry , biology , paleontology
A series of pretreatment methods to mosambi juice were undertaken and results were compared to pectinase treatment for clarification of the treated juice using ultrafiltration. The pretreatment methods attempted were centrifugation, centrifugation followed by addition of gelatin, centrifugation followed by addition of bentonite, centrifugation followed by fining using both bentonite and gelatin and enzymatic treatment, using pectinase as the enzyme. A systematic study was undertaken to select the operating centrifugation speed and time. The permeate flux and quality of the permeate were comparable to the enzyme‐treated juice.