RETENTION OF GUAVA JUICE FLAVOR IN BATCH ULTRAFILTRATION SYSTEM

The study revealed that solute-membrane interaction is the main parameter, which controls the retentivity of the flavor components and not the membrane s pore size. A qualitative correlation between solute hydrophobicity and its retentivity was observed. Despite its small size compared to the membrane MWCO, B-caryophellene which is one the major flavor components of the guava fruit was characterized by total retention due to its strong adsorption on the surface of the membrane.

Autorentext

Saad Hashim Khalil is currently attached to chemical engineering department, university of Malaya. Graduated from faculty of engineering, department of chemical engineering, university of Baghdad, 1984, holding master degree majoring in separation from chemical engineering department, university of Malaya, 2004.