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Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration
Author(s) -
BAREFOOT S.F.,
TAI H.Y.,
BRANDON S. C.,
THOMAS R. L.
Publication year - 1989
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.1365-2621.1989.tb03094.x
Subject(s) - ultrafiltration (renal) , food science , sterilization (economics) , chemistry , bacillus coagulans , membrane , chromatography , fermentation , biochemistry , monetary economics , economics , foreign exchange market , foreign exchange
The potential for production of microbiologically stable apple juice by metallic membrane ultrafiltration was assessed. Thermal sterilization treatments caused no detectable changes in membrane performance. Sterile membranes were challenged with approximately 3 × 10 6 colony forming units per gram of each of three organisms, Pseudomonas diminuta, Bacillus coagulans , and Saccharomyces cerevisiae , suspended in apple puree or peptone. Reductions achieved by ultrafiltration of peptone at operating pressure were 5.1, 7.6, and >9.0 logs for the three organisms, respectively. Reductions of organisms in apple puree were at least 1.5 logs greater. Metallic membranes eliminated yeasts and molds from juice. Apple juice produced from uninoculated apple puree was stable at 20–25°C for 1 yr.