In this study, membrane technology is applied for concentration of Antioxidants from Sri Lankan fruits and vegetables. Specific energy consumptions in the production of concentrated fruits and vegetable juices using membrane technology and evaporation technique will be compared. Furthermore, mathematical models will be developed to predict the permeate flux behaviour in microfiltration and reverse osmosis applications of selected fruits and vegetable juices. Moreover, sensory parameters and bio active components (phenolic compounds, antioxidants, sugars, colour) will be compared in samples concentrated by membrane filtration. Ultimately, formulation of nutrient rich beverages for local market will be done at laboratory scale.

Last Updated on Tuesday, 10 December 2013 15:18

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