Production of Apple Juice by Single Pass Metallic Membrane Ultrafiltration

作者：R.L. Thomas, Peter H. Westfall, Zoe Andrea Louvieri, Norman D. Ellis · 发表于：Journal of Food Science · 年份：1986 · DOI：10.1111/j.1365-2621.1986.tb13878.x · 被引用次数：29 · 研究领域：Membrane Separation Technologies、Membrane-based Ion Separation Techniques、Electrohydrodynamics and Fluid Dynamics

ABSTRACT A new process utilizing single pass metallic membrane ultrafiltration (UF) was developed to produce apple juice. Pureed whole apples were treated with cellulase and pectinase at 50°C for 2 hr, resulting in a 60% decrease in viscosity. To obtain clarified juice, enzyme treated puree was pumped through a single‐pass, tubular membrane system consisting of a metallic oxide membrane formed‐in‐place on the porous structure of sintered stainless steel tubes. Juice yields of 80–85% were obtained with a single pass, and gas chromatographic profiles of ultrafiltered juice were nearly identical to that of the original apple puree. Permeabilities and sugar rejection characteristics of the UF system were dependent on tube diameter.