Journal of Food Science · 1987 · 68 citations · 4 references
EngineeringChemical EngineeringFood ScienceBioseparationsFood ProcessingMembrane ScienceJuice ExtractionJuice ProcessingMembrane CharacterizationMembrane FabricationMembrane FiltrationMembrane ProcessingDrum FiltersHollow Fiber MembranesJuice FiltrationPolyamidePolyamide MembranesPolysulfone MembranesTransmembrane PressureUltrafiltration Membranes
ABSTRACT Fresh apple juice was clarified in a pilot scale ultrafiltration (UF) unit, with membranes made of polysulfone and polyamide and plate and frame and vacuum drum filters. Flux of apple juice (L/m 2 hr) vs UF transmembrane pressure data showed an optimum at a pressure of about 140 kPa. Retention of odor‐active volatiles was highest in plate and frame filtered apple juice and lowest in vacuum drum filtered juice; the retention of odor‐active volatiles in UF juice was intermediate to the two traditional filtration methods. Retention of odor‐active volatiles in the permeate of a polyamide membrane was higher than that of a polysulfone membrane.
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