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A series of experiments was conducted to demonstrate the applicability of a new Filtomat "thread filtration principle for microfiltration of semiprocessed blackcurrant juice and cherry juice. The effect of juice temperature (3-20C), flow L/h), andfilter pore size (3-10 p) on the transmembrane pressure, juice turbidity, protein, sugar, and total phenols levels was evaluated in a lab scale micro$ittration unit employing statistically designed factorial experiments. Thread microfiltration reduced significantly the turbidity of both juices. For blackcurrant juice, in all experiments, the turbidity was immediately reduced to the level required forfinished juice without compromising either the protein, the sugar or the phenols content. High flow rates increased the turbidity in blackcurrant juice, but did not afect cherry juice quality. Filtomat @ thread microfiltration therefore appears suitable as a novel technology for berry juice processing, especially for blackcurrant juice filtration.' Corresponding author: postal address as above, FAX: (+45) 45 49 88 22;

Thermal treatment can be used to reduce content of glycidyl fatty acid esters (GE) in distilled monoglycerides and mono-di-glyceride products. The potential reduction of GE is temperature dependent, and low temperature (e.g. 80°C) can reduce GE to a lower level than higher temperatures. Reaching a level close to equilibrium can take weeks (at e.g. 80°), while it can be reached in hours at e.g. 150°C. The thermal treatment has, however, also negative impact on other quality parameters. The content of monoglyceride in both distilled monoglyceride and in mono-di-glycerides is also reduced during the thermal treatment. More at higher than at lower temperatures. These conclusions are built on 47 lab and pilot experiments using different mono- and mono-di-glycerides compositions (both in terms of glycerides and fatty acids), temperatures between 80°C and 200°C and starting levels of GE. A mathematical model was developed to analyse the experimental data.