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More about Retention of Guava Juice Flavor in Batch Ultrafiltration System

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Book synopsis

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.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Retention of Guava Juice Flavor in Batch Ultrafiltration System
• Author: Saad Khalil
• Language: English
• Binding: Paperback
• Number of pages: 72
• EAN: 9783639219340
• ISBN: 3639219341
• ID: 06829789
• Publisher: VDM Verlag
• Weight: 118 g
• Dimensions: 229 × 152 × 4 mm
• Date of publishing: 16. February 2010

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