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Clarification of Apple Juice by Hollow Fiber Ultrafiltration: Fluxes and Retention of Odor‐Active Volatiles
Author(s) -
RAO M. A.,
ACREE T. E.,
COOLEY H. J.,
ENNIS R. W.
Publication year - 1987
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.1365-2621.1987.tb06617.x
Subject(s) - odor , ultrafiltration (renal) , chemistry , polysulfone , polyamide , chromatography , membrane , filtration (mathematics) , fruit juice , food science , polymer chemistry , organic chemistry , biochemistry , mathematics , statistics
Fresh apple juice was clarified in a pilot scale ultrafiltration (UF) unit, with membranes made of polysulfone and polyamide and plate and frame and vacuum drum filters. Flux of apple juice (L/m 2 hr) vs UF transmembrane pressure data showed an optimum at a pressure of about 140 kPa. Retention of odor‐active volatiles was highest in plate and frame filtered apple juice and lowest in vacuum drum filtered juice; the retention of odor‐active volatiles in UF juice was intermediate to the two traditional filtration methods. Retention of odor‐active volatiles in the permeate of a polyamide membrane was higher than that of a polysulfone membrane.