Alternative Pretreatment Methods to Enzymatic Treatment for Clarification of Mosambi Juice Using Ultrafiltration

A series of pretreatment methods to mosambi juice were undertaken and results were compared to pectinase treatment for clarification of the treated juice using ultrafiltration. The pretreatment methods attempted were centrifugation, centrifugation followed by addition of gelatin, centrifugation followed by addition of bentonite, centrifugation followed by fining using both bentonite and gelatin and enzymatic treatment, using pectinase as the enzyme. A systematic study was undertaken to select the operating centrifugation speed and time. The permeate flux and quality of the permeate were comparable to the enzyme‐treated juice.