TABLE 2.

Physicochemical properties and quality of apple juice clarified by different UF membranes

No.	Color (A420)	Clarity (%T)	Phenolic (μg/ml)	Protein (μg/ml)	Sugar (mg/ml)	TSS (°Brix)	pH
M1	0.12 ± 0.03a	96.84 ± 0.16b	80.2 ± 1.21c	60.81 ± 4.20d	59.46 ± 0.30b	9.10 ± 0.14b	3.8 ± 0.1a
M2	0.18 ± 0.01b	96.71 ± 0.47a	90.4 ± 1.10c	52.41 ± 3.10c	61.78 ± 0.22c	10.80 ± 0.28c	3.9 ± 0.1a
M3	0.28 ± 0.02a	96.38 ± 0.32c	83.5 ± 3.07a	54.15 ± 2.01c	70.90 ± 0.29d	11.05 ± 0.21d	3.9 ± 0.2a
M4	0.08 ± 0.00c	97.38 ± 0.47c	43.4 ± 2.19b	24.13 ± 1.04b	47.89 ± 0.11b	8.60 ± 0.14b	4.0 ± 0.2b
M5	0.06 ± 0.00a	98.52 ± 0.16b	33.3 ± 2.13a	13.29 ± 0.29a	25.45 ± 0.13a	7.50 ± 0.14a	4.1 ± 0.3b
Feed	0.71 ± 0.04b	88.41 ± 0.14a	190.2 ± 5.40d	0.15 ± 0.01c	104.81 ± 0.45d	12.60 ± 0.28b	3.8 ± 0.2c

Values followed by different superscripts within each column are significantly different (p < .05).