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.

Keywords

• volatile components
• guava juice
• ultrafiltration
• retentivity