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Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2189–2196 | Cite as

Physico-chemical properties of ultrafiltered kinnow (mandarin) fruit juice

  • Susmit Ajabrao Ilame
  • Satya Vir Singh
Original Article
  • 79 Downloads

Abstract

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.

Keywords

Ultrafiltration Kinnow fruit juice Pectin and pulp content 

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Chemical Engineering and Technology, Indian Institute of TechnologyBanaras Hindu UniversityVaranasiIndia

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