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Microfiltration of apple juice using inorganic membranes: Process optimization and juice stability
Author(s) -
Alvarez V.,
Andres L. J.,
Riera F. A.,
Alvarez R.
Publication year - 1996
Publication title -
the canadian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.404
H-Index - 67
eISSN - 1939-019X
pISSN - 0008-4034
DOI - 10.1002/cjce.5450740120
Subject(s) - microfiltration , membrane , chemistry , chromatography , polyphenol , volume (thermodynamics) , permeation , fruit juice , raw material , food science , pulp and paper industry , biochemistry , engineering , organic chemistry , physics , quantum mechanics , antioxidant
Crossflow membrane microfiltration of low‐pectine raw apple juice was studied using inorganic membranes (TECH SEP Carbosep®, Lyon, France) having a nominal pore size of 0.2 μm. Permeate flux was measured at different operation conditions (trans‐membrane pressure between 100 and 500 kPa, feed velocities between 1 and 6 m/s, and temperatures of 293, 298 and 323 K). Some concentration experiments were made in order to study the rejection of pectins and polyphenols at different VCR (volume concentration ratio) values. Final stabilization tests were carried out to analyze the long‐term clarified juice behaviour.