1Department of Food Process Engineering, Dr. N.T.R College of Food Science & Technology, ANGR Agricultural University, Bapatla-522 101, India
2Department of Food Process Engineering, College of Food Science & Technology, ANGR Agricultural University, Pulivendula-516 390, India
3Department of Food Safety and Quality Assurance, Dr. N.T.R College of Food Science & Technology, ANGR Agricultural University, Bapatla-522 101, India
4Department of Statistics and Mathematics, Agricultural College, ANGR Agricultural University, Bapatla-522 101, India
Department of Food Process Engineering, College of Food Science & Technology, PJTS Agricultural University, Rudrur-503 188, India
*E-mail: samreen.sam26@gmail.com
Online Published on 26 September, 2023.
Pineapple (Ananas comosus L., Merril) is the most popular tropical non-citrus fruits, mainly because of their attractive aroma, refreshing flavour and Brix/acid ratio. The research was carried out on the physicochemical analysis and membrane clarification of pineapple juice after pretreatment. Pretreatment of pineapple juice was performed using egg albumin with different concentrations and observed that 2 g/L concentration gave effective removal of colloidal substances of pineapple juices. The biochemical analysis of pineapple juice after pretreatment revealed TSS, colour intensity, browning index, turbidity, titrable acidity, pH, viscosity, total antioxidant activity, total phenolic content, total anthocyanin content, reducing sugars, non-reducing sugars, total sugars and colour were 13.255%, 8.254, 6.024, 0.782, 3.357%, 4.813, 2.33cP, 20.202 mg/g, 60.231 (mg of GAE/g of dry material), 0.7744mg/100mL, 7.605%, 1.951%, 9.556% and 8.984, respectively. There were significant differences among all the treatments of pineapple juices. There is a reduction in most of the biochemical constituents due to pretreatment. It is due to aggregation of these components and retention on the membrane. Permeate flux generally declined with time for both MF and UF. However, increase in permeate flux was achieved with increase in TMPs and feed flow rates. The permeate flux was high during MF of pineapple juice than UF. The decrease in pore size and MWCO also decreased the permeate flux. In MF and UF of pineapple juice, the initial fluxes were high but gradually decreased.
Membrane clarification, Microfiltration, Ultrafiltration, Egg albumin, Permeate flux, MWCO, Pore size
