Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration

摘要: Banana is a much appreciated tropical fruit due to its unique aroma, flavor, and also for nutritional energetic components. In this work, banana juice was extracted by pectinase treatment at room temperature. The resultant clarified two methods, namely, centrifugation microfiltration. A comparative study performed between these primary clarification methods. Response surface methodology used optimize the parameters of (speed time) as well microfiltration (transmembrane pressure cross flow rate). characterized in terms viscosity, clarity, alcohol insoluble solids (AIS), polyphenol, protein content. Centrifuged contained high concentration total polyphenol protein. Juice obtained from had lower AIS, higher clarity. Also, energy consumption centrifuge than that