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Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid

Chiranjit Bhattacharjee1, Vinod K Saxena1, Suman Dutta1

  • 1Chemical Engineering Department, Indian Institute of Technology (Indian School of Mines), Dhanbad, India.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|June 16, 2017
PubMed
Summary

Ultrafiltration of watermelon juice using a 5-kDa polyethersulfone membrane concentrated soluble solids effectively but reduced ascorbic acid. Cake layer formation was identified as the primary cause of membrane fouling during this process.

Keywords:
Watermelon juiceascorbic acidpermeate fluxpore blockingultrafiltration

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