Clarification and storage study of bottle gourd (Lagenaria siceraria) juice by hollow fiber ultrafiltration

摘要: Abstract Ultrafiltration of bottle gourd juice was undertaken in this study using hollow fibers with the objective to have long shelf life without heat treatment, preservatives and additives maintaining natural taste, flavor nutritional quality intact. Five blend fiber membranes (M-1 M-5) 15 wt% polyacrylonitrile (PAN) 5 wt% cellulose acetate phthalate (CAP) were prepared. No additive used M-1 membrane. For M-2 M-3 polyethylene glycol (PEG) molecular weight 200 Da as an concentration 1.5 3 wt%, respectively. 3 wt% PEG 1500 Da M-4 same 4000 Da M-5 The characterized terms permeability, cut off, permeate flux, anti-fouling characteristics. membrane selected based on performance. Experiments conducted both total recycle batch mode. In case mode, transmembrane pressure drop (TMP) varied from 35 104 kPa that cross flow rate (CFR) 10 20 l/h. Quality filtered analyzed color, clarity, soluble solid, polyphenol, protein, sodium potassium. TMP CFR 20 l/h found be suitable operating conditions for filtration. stored 8 weeks under normal refrigeration. All parameters (total sodium, potassium solids) including taste monitored it maintained a positive purchase intention.