Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid

被引：14

作者：

Bhattacharjee, Chiranjit ^{[1
]}

Saxena, Vinod K. ^{[1
]}

Dutta, Suman ^{[1
]}

机构：

[1] Indian Sch Mines, Indian Inst Technol, Chem Engn Dept, Dhanbad 826004, Jharkhand, India

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2017年 / 23卷 / 07期

关键词：

Watermelon juice; ultrafiltration; permeate flux; pore blocking; ascorbic acid; BLOOD ORANGE JUICE; APPLE JUICE; OPERATING PARAMETERS; QUALITY PARAMETERS; KIWIFRUIT JUICE; PINEAPPLE JUICE; PERMEATE FLUX; CLARIFICATION; FILTRATION; PRETREATMENT;

D O I：

10.1177/1082013217714672

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Raw watermelon juice was concentrated in a laboratory-scale flat-plate ultrafiltration system incorporating polyethersulfone membranes with a molecular weight cutoff of 5 kDa. The experiments have been carried out over a wide range of transmembrane pressures (100-300 kPa). The effect of ultrafiltration with molecular weight cutoff of 5 kDa polyethersulfone membrane on concentrate properties is reported. The total soluble solid content of the permeate was found to be very good, while the ascorbic acid content was on the lower side as compared to feed. The analyses of flux decay according to fouling models reported in the literature revealed that the formation of a cake layer covering the entire surface of the membrane is the main cause of the membrane fouling.

引用

页码：637 / 645

页数：9

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