Clarification of carrot juice with membrane and enzymatic processes

Enzymatic hydrolysis and ultrafiltration (UF) membrane process were used as two techniques for clarification of carrot juice. An appropriate process for clarification with high permeates flux and low membrane fouling was achieved by enzymatic pretreatment of juice before UF membrane filtration. Permeate flux increased with enzymatic treatment followed by UF membrane filtration. The resulting juice after filtration had more than 90% clarity without deterioration of important quality index in juice e.g. pH, and total soluble solid.

Keywords:

carrot juice , clarification , UF membrane , enzymatic treatment , permeate flux