Fruit Juice Processing and Membrane Technology Application

Abstract

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.

Modification of Cell Wall Degrading Enzymes from Soursop (Annona muricata) Fruit Deterioration for Improved Commercial Development of Clarified Soursop Juice (A Review)

“…There are other technologies used for fruit juice processing. 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 [60] (Echavarria et al). Laorko et al [61] studied the effects of membrane property on the permeate flux, membrane fouling and quality of clarified pineapple using both microfiltration and ultrafiltration membranes.…”

Kinetics of color development in glucose/Amino Acid model systems at different temperatures

“…These reactions involve Maillard reaction and ascorbic acid degradation (occurs by an oxidative path in citrus juices) (Kim et al, 2004). The Maillard reaction, taking place between amino groups and reducing sugars, is the most important cause of browning in apple juice (Echavarría et al, 2011). Maillard browning may be desirable during food processing, as in the manufacture of coffee, tea, beer and in the toasting and baking of bread.…”

Simulation of the Effect of a Baffle Structure on Membrane Efficiency Using Computational Fluid Dynamics during the Clarification of Pomegranate Juice

“…Microfiltration (MF) is a pressure-driven process used to clarify fruit juices (2,3). Fouling is a limiting phenomenon that can prevent the industrialization of membrane clarification due to increased time and costs (4)(5)(6).…”