Clarification of guava juice using membrane-based process

Mohd Omar, Jusrianti (2019) Clarification of guava juice using membrane-based process. [Project Paper] (Submitted)

Text lp FK 2019 31.pdf Download (43MB)

Abstract

Guava (Psidium guajava L.) is very popular in many tropical and subtropical countries. Due to its high nutritional value, guava has been processed and preserved into puree, canned slices in syrup and has high potential to be promoted as a healthy fruit juices. However, similarly to other typical fruit juices, guava juice contains high concentration of pectin and other carbohydrates such as cellulose, hemicellulose and etc that resulting the juice to be high in turbidity and viscosity. Membrane-based process especially ultrafiltration (UF) has a big potential in the guava juice processing since it is absence in phase transition, mild operating condition and easy scaling up. Thus, this study was aimed to explore the potential of applying the membrane-based process using ultrafiltration for guava juice clarification by observing its effect on the permeate flux behavior and guava juice quality attributes. It was found that the highest steady-state flux which was 17.93 kg/m²hr has been achieved at operating pressure (OP) of 2.0 bar. Besides, 80% of the initial juice was recovered in permeate as clarified juice. In this study, a limited flux was observed at OP of 2.0 bar where there will ne no significant increase on permeate flux as further increases of pressure was applied. The decline in permeate flux was analysed using different membrane pore blockings. Intermediate pore blocking was identified as the best suited model. Moreover, the preservation of the physiochemical, nutritional and functional properties of guava juice has been achieved through the clarification process by ultrafiltration. The UF process managed to remove the components that contribute to turbidity, reduction in TPC and TSS and also stable pH and vitamin C that leads to enhance the colour properties of the guava juice which indicating the successfulness of the clarification process. As the potential advance of ultrafiltration in the fruit juice processing industry is undeniable, this can support the clarified guava juice commercialization value as it is minimally processed food.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	21 Oct 2025 07:56
Last Modified:	18 Nov 2025 08:13
URI:	http://psaspb.upm.edu.my/id/eprint/2570

Actions (login required)

View Item