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CONCENTRATION of ORANGE JUICE BY REVERSE OSMOSIS
Author(s) -
MEDINA BENJAMIN G.,
GARCIA ALBERT
Publication year - 1988
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.1745-4530.1988.tb00014.x
Subject(s) - chemistry , chromatography , fouling , permeation , reverse osmosis , orange juice , pectinase , flavor , orange (colour) , membrane , polyamide , membrane fouling , food science , enzyme , biochemistry , organic chemistry
Orange juice was concentrated by RO up to 50% hydraulic recovery with a polyamide membrane. Permeate fluxes and solute recoveries were determined at transmembrane pressures of 6.21 and 4.14 MPa. Pectinase treatment was required to prevent fouling and to allow Cleaning in Place procedures. Enzymatic treatment did not affect permeate flux or solute recoveries. Overall recovery of sugars, organic acids, and flavor‐volatile components was approximately 93%.