RETENTION OF GUAVA JUICE 🥤 FLAVOR IN BATCH ULTRAFILTRATION SYSTEM
👓 Saad Khalil
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 membranes 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 1️⃣ the major flavor components of the guava fruit 🍇 was characterized by total retention due to its strong adsorption on the surface of the membrane.
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