Ilame Susmit Ajabrao, Singh Satya Vir
Department of Chemical Engineering and Technology, Indian Institute of Technology, Banaras Hindu University, Varanasi, UP 221005 India.
J Food Sci Technol. 2018 Jun;55(6):2189-2196. doi: 10.1007/s13197-018-3136-8. Epub 2018 Mar 30.
Kinnow fruit juice was clarified with ultrafiltration hollow fiber membrane module with cross flow. The surface modified polysulfone based membrane having MWCO 10, 30 and 44 kDa (three cartridges) were used in these studies. The transmembrane pressure drop, cross flow rate and operating condition effects on the quality of the juice have been analyzed. The quality of clarified kinnow fruit juice were evaluated in terms of pH, viscosity, vitamin C, conductivity, total sugar, titratable acidity, TSS, protein, polyphenol, naringin, pectin, pulp content and organoleptic test. The results showed that the membrane with molecular weight cut off 30 kDa was best membrane among the three membranes. The juice could be stored for at least 60 days without any additive.
采用错流超滤中空纤维膜组件对金诺果汁进行澄清处理。本研究使用了截留分子量为10、30和44 kDa的表面改性聚砜基膜（三个滤芯）。分析了跨膜压降、错流速率和操作条件对果汁品质的影响。从pH值、粘度、维生素C、电导率、总糖、可滴定酸度、总可溶性固形物、蛋白质、多酚、柚皮苷、果胶、果肉含量和感官测试等方面对澄清金诺果汁的品质进行了评价。结果表明，截留分子量为30 kDa的膜是三种膜中最佳的膜。该果汁无需添加任何添加剂即可储存至少60天。
