Clarification of Pear Juice by Hollow Fiber Ultrafiltration

Abstract

Hollow fiber ultrafiltration was successfully applied to obtain a clear, amber-colored pear juice. For the three hollow fiber membrane cartridges tested (50,000, 30,000, and 10,000 dalton molecular weight cut-off), the process parameters were optimized and found to be similar. The permeate flux increased with increased transmembrane pressure and then declined. Flux reached a maximum at an average transmembrane pressure of 157 kPa with an average feed stream velocity of 0.15 meters/set at 5O'C. Higher flux was obtained at higher temperatures within the temperature limitations of the membrane. Flux decreased linearly with the logarithm of the concentration.

Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes

“…In our experiments this optimum occurred at 160-240 kPa and decreased with feed stream flow rate. The optimum ∆p value of 160 kPa for Carbosep M8 membrane at 800 mL/min is in excellent agreement with 157 kPa reported by Kirk et al (1983) for pear juice UF, 154 kPa reported by Sulaiman et al (1998) for starfruit juice UF, and 140-145 kPa reported by Rao, Acree, Cooley, & Ennis (1987) for apple juice UF using polysulfone hollow fibers. However, the optimum transmembrane pressures in this work were somewhat higher than 117 kPa, found by Jiraratananon & Chanachai (1996) for UF of passion fruit juice at 50 ºC.…”

“…Similar to that, pectic substances are chain-like macromolecules of galacturonic acid units aggregated by hydrogen bond bridges. Kirk et al (1983) have suggested that when pectic gel layer is compressed, these bridges could collapse leading to the closure of interstitial spaces between the chains. They reported that the pectic gel layer is elastic as evidenced by the partial restoration of permeate flux upon gradual release of the transmembrane pressure.…”

“…Heatherbell, Short, & Strubi (1977) introduced UF to clarify apple juice and obtained a stable clear product. UF has also been investigated for the clarification of pear (Kirk, Montgomery, & Kortekaas, 1983), orange and lemon (Capannelli, Bottino, Munari, Lister, Maschio, & Becchi, 1994), starfruit (Sulaiman, Sulaiman, & Yih, 1998), kiwifruit (Wilson & Burns, 1983), guava (Chan & Chaing, 1992), pineapple (Jiraratananon, Uttapap, & Tangamornsuksun, 1997), and passion (Jiraratananon & Chanachai, 1996) juice. Besides that, UF has been used in conjunction with ion-exchange resins to deacidify passion juice (Lue & Chiang, 1989) and to debitter grapefruit juice and grapefruit pulp (Hernandez, Couture, Rouseff, Chen, & Barros, 1992).…”

Clarification and Stability Enhancement of Pear Juice using Loose Nanofiltrationb

“…It was also observed that PJS and PJWS showed a significantly higher (P < 0.05) flux rate compared to PCPJS ( Figure 5 and 6). These results are in agreement with those reported by Heatherbell et al [7], Kirk et al [8], Yu and Chiang [9], Girard and Fukumoto [10], Vivekanand et al [4,5].…”

Influence of depectinization in the ultrafiltration of West Indian cherry (Malpighia glabra L.) and pineapple (Ananas comosus (L.) Meer) juices

“…No appreciable color, aroma and flavor loss was observed during the process as the system does not involve phase change nor heat application [9]. However, only part of the oil soluble flavor compounds were retained by ultrafiltration (UF) membrane, possibly due to their association with the macromolecules [15].…”