Micro filtration of Moringa Oleifera juice using hallow fibre membrane technology for clarification

Soumitra Tiwari; S. N. Saha

doi:10.53730/ijhs.v6nS1.7585

Authors

Soumitra Tiwari Department of Food Processing and Technology, Atal Bihari Vajpayee Viswavidyalaya, Bilaspur, C.G. PIN 495001
S. N. Saha Department of Chemical Engineering School of IT, Guru Ghasidas (Central University) Viswavidyalaya, Bilaspur C.G. PIN 495001

Keywords:

Micro filtration, Moringa Oleifera, hallow fibre

Abstract

Moringa Oleifera plant is growing many countries including tropical and sub tropical region. It contain numerous nutrition due to vitamins and proteins. The plant leaf extract having phenolics and flavanoids such as gallic acids, chlorogenic acid, ferulic acid, kaempferol, ellagic acid, vanillin and quercetin. The juice is convenient to herbal health drinks combination of different medicinal juices, read to use and serve beverages etc. Moringa Oleifera leave juice has been extracted by grinder then juice were treated with enzyme and centrifuged. The treated juice were clarified by using hallow fibre micro membrane for cold pasteurization. The turbidity, total soluble solid, pH, refractive index, viscosity colour and clarity were analysed on different treatment. It was concluded that best results were obtained in terms of Clarity (47.62%T), Turbidity (5.333 NTU), TSS (5.933°B), pH (5.2725%), Viscosity (1.136667 mPa) for micro filtered juice. The optimum values for the operating condition of micro filtration were 98.0665 kpa pressures with 0.45 µm pore size.

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