Preserving Flavours In Pomelo Juice Using Progressive Freeze Concentration

Abstract

The purpose of this research is to determine the efficiency for the preservation of flavouring in pomelo juice by using Progressive Freeze Concentration (PFC). The flavouring component inside pomelo juice, which is 3-methylbutanal, underwent a concentration process and its existence before and after the process was determined. In this research, PFC was introduced due to its advantages of preservation. The research conducted concentration of pomelo juice at low temperatures using PFC Ice Crystalliser (PFCIC). The experiments were conducted with different coolant temperatures and circulation flowrates, with constant circulation time and the initial concentration at an optimum value. The products for this concentration process were the purge ice crystal and concentrated pomelo juice. The concentrated pomelo juice was then sent for analysis using Gas Chromatography-Mass Spectrometry (GC- MS) for its active compound composition. The findings demonstrate successful preservation of flavour in the pomelo juice using PFC.