“…The membrane resistance (RM), total membrane resistance (RT) and irreversible fouling resistance (RF) were calculated using the following equations [3]: The samples were analysed for pH, ºBrix, colour, clarity, titratable acidity as described by Vivekanand et al [4,5] Sugars (sucrose, glucose, fructose, and sorbitol), organic acids (citric acid, malic acid and ascorbic acid) and phenolic compounds (arbutin, 5-hydroxy methyl furfural, chlorogenic acid, caffeic acid, p-coumaric acid and rutin) in pear juice samples were determined following the method of Vivekanand et al [5] A Brookfield LVT viscometer at 60 rpm with a UL adapter (Brookfield Engineering Laboratories Inc., Stoughton, MA, USA) was used to measure the viscosity of pear juice at 20°C.…”