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Various characteristics of mixed (apple, carrot, cabbage, cucumber and tangerine) fruit and vegetable juices clarified using 10,000 daltons molecular weight cut-off (MWCO) cellulose ultrafiltration membranes were examined. Juice permeate and retentate were analysed for pH, soluble solid, acidity, total solid, settled solid, total ascorbic acid, dehydro-ascorbic acid, turbidity and sugars as influenced by mixing ratio and mixing target partner. Slightly different optimum ultrafiltration conditions were found for each raw materials from the pressure excursion curves. Carrot had the highest optimum average transmembrane pressure while the lowest value was found in tangerine. Similar, but distinctive results were found from the analytical analyses depending on the mixing ratios and mixing partners. Most characteristics were maintained during the course of mixing and changing the target mixing partner. This results provide valuable information to develop new types of high quality mixed fruit and vegetable juices and to satisfy new demands for consumers.
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