Microfiltration of umbu (Spondias tuberosa Arr. Cam.) juice

Application of Cross-Flow Filtration Technique in Purification and Concentration of Juice from Vietnamese Fruits

“…Results show that any increase in TMP does not bring any beneficial effect on production rate, because excessive energy input does not help to increase in production rate, membrane fouling becomes increasingly important, and the flux decline is accelerated. This result is in accordance with membrane theory, and with further reports of Kartika, Cassano and Ushikubo [1,5,22]. The viscosity of dragon fruit juice is much higher than that of other fruits, causes a higher pressure demand for UF process.…”

“…Cross flow filtration (also known as tangential flow filtration) is a filtration technique in which the starting solution passes tangentially along the surface of the filter. The application of crossflow ultrafiltration in clarification or concentration fruit juice has been studied on kiwi, orange, melon, cantaloupe, and umbu juice [1][2][3][4][5]. To our knowledge, this has not been studied and applied on processing of fruit juice in Vietnam.…”

Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality

“…In general, it can be observed that the original sugarcane juice with passion fruit pulp and the microfiltered juice did not show significant differences (p > 0.05) in their composition. However, regarding the acidity, there was a reduction of around 62 % (0.043 to 0.027 mg citric acid·100 mL -1 ), indicating that during the microfiltration process there is a concentration of non-dissociated acids without changing the concentration of hydrogen ions (Ushikubo et al, 2007).…”

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

“…At a sec time, the PTM was decreased. However, the fouling layer on the membrane surface is already so consolidated that the shear forces could no more remove surface and, consequently, causes permeate decrease (Cassano et al 2007;Ushikubo et al 2007).…”

“…Membrane based processes help with the creation of novel products and keep sensory properties of intermediate products reasonably good. Microfiltration and ultrafiltration are reported for the clarification and/or concentration of fruit like pineapple, passion fruit (De Oliveira et al 2012;Pereira et al 2002;Vaillant et al 1999, kiwi, umbu, watermelon (Gomes et al 2013Ushikubo et al 2006Ushikubo et al , 2007, pulpal (apricot, peach, pear) and red fruits (strawberry, blackcurrant, raspberry, cherry, pomegranate, tomato) (Baklouti et al 2012;Daufin et al 2001;Mirsaeedghazi et al 2012;Razi et al 2012). The aim of this paper is to evaluate the effect of different process conditions, such as operating mode and transmembrane pressure (TMP) on permeate flux during carrot juice filtration.…”