Passion Fruit Juice Concentration by Ultrafiltration and Evaporation

摘要

ABSTRACTPassion fruit juice was pretreated with pectinase, centrifugation, and pasteurization. The resulting juice was processed by Ultrafiltration (UF) to 20°Brix. The UF permeate was concentrated by evaporation to 70°Brix and combined with the UF retentate to form the final concentrated product at 40°Brix. The pretreatments caused approximately 20 flavor losses, but accomplished more than 50 flux increases. The UF recovered many important flavor constituents, and improved the rate of evaporation. The final concentrated product contained more than 30 of juice flavor. Results of sensory evaluation indicated that flavor of the reconstituted juice was inferior to fresh juice, but the two juices were not significantly different in overall acceptan