Study on the retentivity of the volatile components of simulated guava juice using ultrafiltration
Saad Hashim Khalil, Mohamed Kheireddine Aroua, and Nik Meriam Sulaiman
pp. 941 - 945
Abstract
An experimental investigation on retentivity of major guava juice volatile compounds during ultrafiltration is presented in this paper. Simulated guava juice solutions were used throughout the study and the ultrafiltration was carried out in a batch stirred cell system. Polyethersulfone membranes with MWCO of 100,000 and 500,000 were used. The effects of important process operating parameters such as pressure and pectin concentration were studied. It was found that hydrophobic interactions with the membrane are the major factors, which control the flavor retention. A qualitative correlation between component polarity and retentivity was also observed.