The use of membrane processes in the clarification of orange and lemon juices

Effect of operating temperature on component distribution of West Indian cherry juice in a microfiltration system

“…Microfiltration (MF) has replaced conventional fining and filtration methods for clarifying fruit juices because MF can reduce enzyme consumption, eliminate fining agents and associated problems, and moreover achieves continuous and simple processing (Fukumoto, Delaquis, & Girard, 1998;Girard & Fukumoto, 1999). Membrane filtration has been applied to clarify pear (Kirk, Montgomery, & Kortekaas, 1983), orange and lemon (Capannelli et al, 1994), starfruit (Sulaiman, Sulaiman, & Yih, 1998), kiwifruit (Wilson & Burns, 1983), guava (Chan & Chaing, 1992), pineapple (Jiraratananon, Uttapap, & Tangamornsuksun, 1997), and passion fruit (Jiraratananon & Chanachai, 1996) juices. Several membrane modules with various configurations, including tubular (Alvarez, Andres, Riera, & Alvarez, 1996), plateand-frame (Sheu, Wiley, & Schlimme, 1987), spiral wound (Wu, Zall, & Tzeng, 1990), and hollow fiber (Constenla & Lozano, 1996), as well as dead-end or stirred batch cells (Riedl, Girard, & Lencki, 1998a, b;Sulaiman et al, 1998) made of ceramic (Alvarez et al, 1996), metallic (Barefoot, Tai, Brandon, & Thomas, 1989), and polymeric for example polysulfone, polyamide and polypropylene membranes have been reported to clarify juices (Cassano et al, 2003).…”

Mechanism of Permeate Flux Decline during Microfiltration of Watermelon (Citrullus lanatus) Juice

“…Use of UF has been investigated for clarification of pear (Kirk et al 1983), orange and lemon (Capannelli et al 1994), kiwifruit (Wilson and Burns 1983), guava (Chan and Chaing 1992), pineapple (Jiraratananon et al 1997), apple juice (Bruijn et al 2003), passion juice (Jiraratananon and Chanachai 1996), mosambi juice (Rai et al 2005), etc.…”

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

“…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).…”