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Preconcentration of Apple Juice by Reverse Osmosis
Author(s) -
SHEU M.J.,
WILEY R.C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10757.x
Subject(s) - brix , chemistry , flavor , reverse osmosis , chromatography , food science , membrane , bar (unit) , biochemistry , sugar , physics , meteorology
Single strength apple juices (10° Brix) were processed by reverse osmosis to 20‐25°Brix, primarily at 20°C. A pilot scale plate and frame UF‐RO system equipped with cellulose acetate (CA) membranes, CA‐865 and/or CA‐990, or high resistance (HR) membranes, HR‐95 and/or HR‐98, was operated at pressures of 35‐45 bar. At 45 bar, the larger pore‐sized CA‐865 possessed the highest processing capacity of 26.9 L/m 2 /hr (from 10°Brix to 20°Brix) and concentration limits of 35° Brix, but had low recovery of solutes and flavor volatiles. The HR‐95 and HR‐98 had similar processing capacities of 15‐16 L/m 2 /hr and concentration limits of 20‐25° Brix at 45 bar. The recoveries of 97% solutes and 87% apple flavor volatiles were obtained using either the HR‐95 or the HR‐98.