A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate

Álvarez, Silvia; Riera, Francisco A.; Álvarez, Roberto; Coca, José; Cuperus, F.P.; Bouwer, S.Th.; Boswinkel, G.; Gemert, R.W. van; Veldsink, J.W.; Giorno, Lidietta; Donato, Laura; Todisco, S.; Drioli, Enrico; Olsson, Johanna; Trägårdh, Gun; Gaeta, Soccorso; Panyor, L.

doi:10.1016/s0308-8146(00)00139-4

Cited by 120 publications

(57 citation statements)

References 12 publications

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“…The major components in fruit juices contributing to osmotic pressure are sugars (hexoses and dissaccharides) and organic acids. The main advantages of RO concentration are the attainment of high-quality products due to low operating temperatures, resulting in the retention of nutritional, aroma and flavour compounds, lower energy consumption and the use of easily operated, compact facilities [6]. On the other hand, a major disadvantage of RO is the lower concentration level that it obtains compared to thermal evaporation [98].…”

Section: Nanofiltration (Nf) and Reverse Osmosis (Ro)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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This article provides an overview of recent developments and the published literature in membrane technology with regard to fruit juice processing and considers the impact of such technology on product quality. In the fruit juice industry, membrane technology is used mainly to clarify the juice by means of ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis. We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling. Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyses pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and a much lower pectin content, which is advantageous in the subsequent filtration processes.

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Section: Nanofiltration (Nf) and Reverse Osmosis (Ro)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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“…An integrated membrane process for producing apple juice and apple juice aroma concentrates has been proposed by Alvarez et al (2000). The process scheme is shown in Fig.…”

Section: Lr Ro Hr Ro Ufmentioning

confidence: 99%

“…New membrane processes including membrane and osmotic distillation and integrated membrane processes might contribute to the improvement of concentrated fruit juice processing ( Alvarez et al, 2000;Calabr o, Jiao, & Drioli, 1994;Cassano et al, 2003;Cuperus, 1998;Drioli, Calabr o, & Wu, 1987;Girard & Fukumoto, 2000;Hogan, Canning, Peterson, Johnson, & Michaels, 1998;Jiao, Molinari, Calabr o, & Drioli, 1992;Petrotos & Lazarides, 2001;Vaillant et al, 2001). This paper will provide a review of the recent significant progress on membrane processes for concentrating fruit juices, including the use of reverse osmosis, direct osmosis concentration, membrane and osmotic distillation, and integrated membrane processes.…”

Section: Introductionmentioning

confidence: 99%

Recent advances on membrane processes for the concentration of fruit juices: a review

Jiao

Cassano

Drioli

2004

Journal of Food Engineering

453

241

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“…Concentrated apple juice is the main trading commodity in the international market because concentration and thermal inactivation technology facilitates processing of the product and enhances the microbiological stability during the period of transportation and storage. 1 However, thermal sterilization makes concentrated apple juice lose almost all its original attractive aroma and flavor. Meanwhile, membrane filtration processing can be performed under the condition of normal temperature and higher pressure, and does not involve heat treatment, therefore, the original nutrition, flavor and aroma of fruit juices, especially components with heat sensitivity could be preserved.…”

Section: Introductionmentioning

confidence: 99%

Clarification and sterilization of raw depectinized apple juice by ceramic ultrafiltration membranes

Wang

et al. 2005

J Sci Food Agric

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Raw depectinized apple juice was clarified and sterilized in a cross-flow pilot scale ultrafiltration system using ceramic tubular membranes (MEMBRALOX  , Pall) with mean pore size of 100 nm. The permeate flux significantly decreased with time until a steady-state was established. An increase in filtration pressure increased the permeate flux while there is an optimum pressure (about 0.85 bar) above which the increase of pressure does not increase the flux significantly. The higher the cross-flow velocity was, the higher was the transmembrane flux. When the operating temperature increased, the permeation rate increased subsequently. Analytical measurement showed that suspended solids and turbidity could almost be removed by the ceramic ultrafiltration membrane, but pH, acidity, sugar and soluble solid content of the juices showed no significant change. The bacteria challenge tests with Micrococcus flavus showed that the logarithm value of the bacteria reduction rate came up to above 9 in the cross-flow tubular ceramic system. When the permeate was collected in sterile bottles in a laminar flow shell and kept at 4 • C, 8 • C, 25 • C and 35 • C, for 28 days, the apple juice experienced minimal changes in physicochemical properties at lower temperatures of 4 • C, or 8 • C.

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A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate

Cited by 120 publications

References 12 publications

Fruit Juice Processing and Membrane Technology Application

Fruit Juice Processing and Membrane Technology Application

Recent advances on membrane processes for the concentration of fruit juices: a review

Clarification and sterilization of raw depectinized apple juice by ceramic ultrafiltration membranes

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