Retention of Passion Fruit Juice Compounds by Ultrafiltration |
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Authors: | ZER RAN YU BEEN HUANG CHIANG LUCY SUN HWANG |
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Affiliation: | The authors are with the Graduate Institute of Food Science and Technology, National Taiwan Univ., Taipei, Taiwan, ROC. |
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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. |
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