Physico-chemical Characteristics of Lemon Juice Clarified through Ultrafiltration Membrane

被引：0
|
作者：
Ray, K. [1 ]
Raychowdhury, U. [1 ]
Chakraborty, R. [1 ]
机构：
[1] Department of Food Technology, Jadavpur University, Kolkata - 700 032, India
来源：
Journal of Food Science and Technology | 2003年 / 40卷 / 02期
关键词：
Membranes - Molecular weight - Ultrafiltration;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Lemon juice was clarified in an Ultrafiltration unit using membranes of molecular weight cut-off (MWCO) - 10, 30, 100 and 300 kDa. Various physico-chemical properties of the permeate were compared to feed juice. Variation of flux through the membrane was also studied with respect to transmembrane pressure and time. Study revealed that membrane with a MWCO of 300 kDa was best suited for clarification of lemon juice.
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页码：194 / 196
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