Deacidification of passion fruit juice by ultrafiltration and ion-exchange processes |
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Authors: | S J LUE B H CHIANG |
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Affiliation: | Authors' address: Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan, ROC. |
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Abstract: | Deacidification of passion fruit juice by a combination of ultrafiltration (UF) and ion-exchange was studied. Prefiltering the juice by UF facilitated the ion-exchange process. At a feed rate of 700 ml h?1, weakly basic resins removed nearly 95, 80 and 50% titrat-able acids from five, seven and twelve bed volumes of UF permeate, respectively, and did not cause significant sugar losses. UF retentate can be added back to the deacidified UF permeate to restore the suspended solids and some flavour components. |
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Keywords: | Colour juice composition juice concentration titratable acidity volatile content |
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