| Author | Siriwan Rukhavibul |
| Call Number | AIT Thesis no. AE-90-19 |
| Subject(s) | Passion fruit juice
|
| Note | A thesis submitted in partial fulfilment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The hybrid passion fruit variety (Passiflora edulis Sims. *
Passi flora edulis f. flavicarpa) were used in this study. The
effects of enzyme treatment and centrifugation a nd process
parameter e.g. temperature , transmembrane pressure, feed flow
rate on the efficiency of the MF (microfiltration)/UF (ultrafiltration) process and the quality of permeate obtained in terms of
flux , rejection of ac id, flavor, total solid and turbidity were
found. The juice treated with 200 ppm for 60 minutes and then
centrifuged at 9000 rpm for 10 minute s was found to be suitable
for the membrane process as it could increase the permeation
rate, The membrane having molecular weight cut off of 100, 000
gave the highest processing capacity. Increasing the pressure and
feed flow rate to 4.0 bar and 12.2 l/min facilitated the
efficiency of MF/UF membrane.
Two membrane modules, namely flat sheet and tubular, were
used to evaluate the processing capacities in both MF and UF
modes . The flat sheet module possessed 50.79 and 27.45 % higher
permeate flux than the tubular MF and UF, respectively at Pavg of
3.5 bar and feed flow rate of 9.07 l/min. But the tubular one was
superior in flavor retention.
A pilot scale plate and frame UF-RO (reverse osmosis) system
equipped with high resistance (HR) membranes, HR- 95 was operated
at pressure of 50 bar and 20 °C. At this condition, it possessed
the highest processing capacity of 16.0 LMH (l/m2.hr) and
concentration limit of 28 °Brix for UF permeate . It h a d high
recovery of solids and flavor volatiles. The recoveries of more
than 96 % solids and acid , and also about 100 % volatiles were
obtained. The concentrate could be reduced about 65 to 80 % in
volume .
Finally, the reconstituted samples were compared in quality
aspects with fresh prepared passion fruit juice and reconstitute
commercially concentrate. The quality of the juices passing
through RO and UF process had higher overall quality than the
conventional concentration process. |
| Year | 1990 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Jindal, Vinod Kumar ;Illangantileke, Sarath G. |
| Scholarship Donor(s) | United Kingdom |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1990 |
