Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration

作者：Susan F. Barefoot, Heeyoung Tai, Simon Brandon, R.L. Thomas · 发表于：Journal of Food Science · 年份：1989 · DOI：10.1111/j.1365-2621.1989.tb03094.x · 被引用次数：14 · 研究领域：Microbial Inactivation Methods、Postharvest Quality and Shelf Life Management、Nanocomposite Films for Food Packaging

ABSTRACT The potential for production of microbiologically stable apple juice by metallic membrane ultrafiltration was assessed. Thermal sterilization treatments caused no detectable changes in membrane performance. Sterile membranes were challenged with approximately 3 × 10 6 colony forming units per gram of each of three organisms, Pseudomonas diminuta, Bacillus coagulans , and Saccharomyces cerevisiae , suspended in apple puree or peptone. Reductions achieved by ultrafiltration of peptone at operating pressure were 5.1, 7.6, and >9.0 logs for the three organisms, respectively. Reductions of organisms in apple puree were at least 1.5 logs greater. Metallic membranes eliminated yeasts and molds from juice. Apple juice produced from uninoculated apple puree was stable at 20–25°C for 1 yr.