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Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1877–1889 | Cite as

Comparison and storage study of ultra-filtered clarified jamun (Syzygium cumini) juice

  • Payel Ghosh
  • Sourav Garg
  • Indrani Mohanty
  • Debashis Sahoo
  • Rama Chandra PradhanEmail author
Original Article
  • 70 Downloads

Abstract

Ultrafiltration is one of the types of clarification process that was undertaken in this study together with examining and comparing the storage period of clarified juice by other methods (enzymatically treated, centrifugation, microfiltration). Centrifugation, ultrafiltration and microfiltration of jamun juice was carried out using a laboratory scale refrigerated centrifuge and filtration system. The juices obtained from various processes were evaluated on the basis of their physiochemical and microbial aspects over a period of 8 weeks. Enzyme treated and centrifuged juices were found to be degraded within 15–30 days while other juices had lesser changes in their properties. However microfiltered juice contained some yeasts and molds which increased with time. Ultrafiltration with 50 kDa pore size and 20 psi pressure was found to be the best method for clarification of jamun juice having a prolong shelf life with optimum qualities.

Keywords

Clarification Ultrafiltration Storage study Sensory analysis Microbial analysis 

Notes

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Compliance with ethical standards

Conflict of interest

It is hereby declared that all of the authors have read and approved the manuscript and there is no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Payel Ghosh
    • 1
    • 2
  • Sourav Garg
    • 1
  • Indrani Mohanty
    • 1
  • Debashis Sahoo
    • 1
  • Rama Chandra Pradhan
    • 1
    Email author
  1. 1.Food Process Engineering DepartmentNational Institute of Technology, RourkelaRourkelaIndia
  2. 2.Department of Chemical Engineering (Food Technology)Vignan’s Foundation for Science, Technology & ResearchVadlamudi, GunturIndia

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