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Solute and Enzyme Recoveries in Apple Juice Clarification using Ultrafiltration
Author(s) -
SHEU M.J.,
WILEY R.C.,
SCHLIMME D.V.
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.tb06714.x
Subject(s) - ultrafiltration (renal) , chemistry , chromatography , pectinase , filtration (mathematics) , membrane , titratable acid , permeation , centrifugation , pressing , food science , enzyme , biochemistry , mathematics , statistics
Enzyme treated apple juices, obtained after pressing on a commercial processing line, were clarified by UF using a plate and frame system. The 50,000 molecular weight cut‐off membranes operated at 50°C and 5 bar pressure yielded average recovery of 99.6% and 99.3% soluble solids and titratable acids, respectively, in the permeate and rejected 36.3% of the residual pectinase activity which was available for possible reuse. Proper membrane cleaning to maintain high flux was very important in UF clarification; a 1% Ultrasil solution was more efficient than a 0.1% NaOH solution and reduced need for centrifugation and/ or vacuum filtration prior to UF.