Study on Clarification Effects of Different Ultrafil Tration Membranes Molecular Weight Cut-offs for the Pumpkin Clear Juice

Abstract

Abstract: The quality and stability of pumpkin juice clarified by using different flat membranes PSA15,000,PS30,000,PS60,000 and 80,000daltons molecular weight cut-off (MWCO) were investigated.The transmittancy(λ=420nm) increased from 78.9% in raw juice to 99.4%,98.9%,98.7% and 86.9% respectively by the membranes indicated above.There were no significant changes in the soluble solids,reducing sugar,pH,minerals and total acidity except protein and pectin.Only by mears of PSA15,000,PS30,000 membranes,there were no haze and sediment in ultrafiltered jujces after stored at room temprature for 4 moths.

Key words: Pumpkin juice , Clarification , Ultrafiltration

CHEN Shao-Zhou, CAI Tong-Yi, NI Yuan-Ying, YAN Hong. Study on Clarification Effects of Different Ultrafil Tration Membranes Molecular Weight Cut-offs for the Pumpkin Clear Juice[J]. FOOD SCIENCE, 2002, 23(1): 77-80.

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Study on Clarification Effects of Different Ultrafil Tration Membranes Molecular Weight Cut-offs for the Pumpkin Clear Juice

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