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REVERSE OSMOSIS CONCENTRATION of APPLE JUICE: FLUX and FLAVOR RETENTION BY CELLULOSE ACETATE and POLYAMIDE MEMBRANES
Author(s) -
CHUA HUNTER T.,
RAO M.A.,
ACREE T.E.,
CUNNINGHAM D.G.
Publication year - 1987
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1987.tb00128.x
Subject(s) - chemistry , membrane , chromatography , polyamide , cellulose acetate , aroma , reverse osmosis , permeation , odor , food science , organic chemistry , biochemistry
Apple juice was concentrated in a pilot scale reverse osmosis unit using two commercial spiral wound cellulose acetate membranes with 97% (CA‐97) and 99% (CA‐99) NaCl rejection ratings and an experimental polyamide (PA‐99) membrane with 99% salt rejection rating. Flux and concentration rates were higher for the PA‐99 membrane than for the CA membranes. Gas chromatographic analysis of feed, permeate, and concentrate samples was undertaken and a mass balance of odor‐active volatiles was performed. the PA‐99 membrane retained 45% of the total odor‐active volatiles while the CA‐99 retained 23 %. Acetates were not found to increase when apple juice was concentrated with the cellulose acetate membrane. Retention of individual aroma compounds for the CA‐99 and PA‐99 membrane was rationalized using polar, nonpolar, and steric parameters.