Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
RODRIGUES, Simone Loureiro Campos; MOREIRA, Rebeca Leite de Souza; CARDOSO, Marisa Helena and MERCON, Fábio. Parameters evaluation in banana juice ultrafiltration. Ciênc. Tecnol. Aliment. [online]. 2003, vol.23, suppl., pp. 98-101. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612003000400018.
Ultrafiltration was used to process banana juice (Musa sapientum, shum.) to promote its clarification and polyphenoloxidase remotion. The module consisted in a flat plate unit, with transversal flow and 14,6cm2 membrane area. Due enzyme molecular weight two poly(ether-sulfone) membranes were employed, with different molecular weight cut off of 10 and 30kDa. Clarified juice showed yellow color, high translucity and attractive aspect. The 30kDa cut off membrane showed a higher permeated flux than 10kDa membrane. Polyphenoloxidase activity was reduced in 97,5 and 96,2% for 10 and 30kDa membranes, respectively. A cloro-alkaline cleaning promoted permeated flux recuperation and membrane reuse.
Keywords : banana juice; polyphenoloxidase; ultrafiltration.