PHYSICOCHEMICAL CHANGES DURING MICROFILTRATION (MF) OF JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAMK) JUICE

During microfiltration, the permeate flux (Kg/h/m2) of the ELJ was decreased gradually where as permeate collection (cumulative weight in Kg) per minute shows almost linear trend (y=0.2435x +3364, R2= 0.9887) and uniform trend for its gradual increase. The trends in slight increase of total soluble solids (°Brix), pH, acidity, total sugars during enzymatic liquefaction of jackfruit pulp and corresponding decrease in color (L a b values), viscosity and alcohol in soluble solids (AIS) of MFP were observed as compared to FP. Aroma volatiles of FP contains 40 components of which thirty six were identified. ELJ contains only 27 components, while MFP and MFR showed the presence of 12 and 17 components respectively. The heat treatment during the processing like inactivation of enzyme indicates the loss of major components, which were present in FP. Some of significant flavor components like Ethyl, 3-methyl butanoate; Decanal; 2 phenylethyl, 3-methylbutyrate; Methyl oleate were found to be retained in MFR.