Membrane-based clarification of banana juice: pre-treatment effect on the flux behaviour, fouling mechanism and juice quality attributes

The processing of banana into clarified juice provides an alternative in the beverages market, but further exploration related is required. Hence, this study investigated pre-treatment effect during membrane-based process on flux behaviour, fouling mechanism and quality attributes. Observation viscosity was done after crude pre-treated with 0.1 – 0.5% pectinase. Both pectinase-treated untreated juices were then subjected to ultrafiltration using a 100 kDa dead-end polyethersulfone membrane clarify juice. This found 50-55% reduction pre-treatment, no significant difference terms pectinase concentrations. Pre-treatment prior also have improved permeate by 65.5% compared sample. Based fitting several models, cake layer formation entire surface identified as main cause deterioration. has significantly turbidity, total soluble solid colour, at stable pH, indicating success clarification process.