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Physicochemical Changes During Microfiltration (Mf) Of Jackfruit (Artocarpus Heterophyllus Lamk) Juice.

Chauhan, A. S. and Iboyaima Singh, N. and Jaganmohan Rao, L. and Rekha, M. N. and Ramteke, R. S. (2010) Physicochemical Changes During Microfiltration (Mf) Of Jackfruit (Artocarpus Heterophyllus Lamk) Juice. Electronic Journal of Environmental Agricultural and Food Chemistry, 9 (4). pp. 720-737. ISSN 1579-­4377

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Abstract

During microfiltration, the permeate flux (Kg/h/m2) of the ELJ was decreased gradually where as permeate collection (cumulative weight in Kg) per minute shows almost linear trend (y=0.2435x +3364, R2= 0.9887) and uniform trend for its gradual increase. The trends in slight increase of total soluble solids (°Brix), pH, acidity, total sugars during enzymatic liquefaction of jackfruit pulp and corresponding decrease in color (L a b values), viscosity and alcohol in soluble solids (AIS) of MFP were observed as compared to FP. Aroma volatiles of FP contains 40 components of which thirty six were identified. ELJ contains only 27 components, while MFP and MFR showed the presence of 12 and 17 components respectively. The heat treatment during the processing like inactivation of enzyme indicates the loss of major components, which were present in FP. Some of significant flavor components like Ethyl, 3-methyl butanoate; Decanal; 2 phenylethyl, 3-methylbutyrate; Methyl oleate were found to be retained in MFR.

Item Type: Article
Uncontrolled Keywords: Artocarpus heterophyllus Lam; Fruit pulp; Enzymatic liquefaction; Membrane filtration; Volatile components; GC; GC-MS analysis.
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Human Resource Development
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2012 04:31
Last Modified: 03 Sep 2018 09:37
URI: http://ir.cftri.com/id/eprint/10513

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