Ultrafiltration of orange juice:  effect on soluble solids, suspended solids, and aroma

Hernández, Ernesto; Chen, Chin Shu; Shaw, Philip E.; Carter, Robert D.; Barros, Santiago

doi:10.1021/jf00018a014

Cited by 31 publications

(38 citation statements)

References 11 publications

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“…Similar results were obtained by Hernandez, Chen, Shaw, Carter, and Barros (1992) during UF of fresh squeezed orange juice using 50 kDa polysulfone membrane. A 11.1% loss in TSS concentration was found in the UF permeate.…”

Section: Analytical Evaluationssupporting

confidence: 86%

Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling

Cassano

Donato

Drioli

2007

Journal of Food Engineering

147

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Section: Analytical Evaluationssupporting

confidence: 86%

Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling

Cassano

Donato

Drioli

2007

Journal of Food Engineering

147

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“…On the other hand, several authors do not mention the problem of losing aroma compounds [4,10,13,14,15]. Different processing (pilot, membrane, raw material, and experimental conditions) could account for the discrepancies observed between our results and those of others.…”

Section: -Sensorial Analysiscontrasting

confidence: 87%

“…JOHNSON et al [12], working with orange juice UF at polysulfone membranes, confirmed the results of BALI, LOZANO [4] and HERNANDEZ et al [10]. Those authors observed that the membrane itself affected the distribution of aroma compounds both in the permeate and retentate.…”

Section: Introductionsupporting

confidence: 62%

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Tangential microfiltration of orange juice in bench pilot

Filho¹,

Dornier²,

Belleville³

2003

Ciênc. Tecnol. Aliment.

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SUMMARYThe aim of this study was to introduce the tangential microfiltration (TMF) technique on the production of orange juice (TMFJ), and compare it with pasteurised juice (control) as regards chemical composition and sensorial characteristics. We used a TMF pilot equipped with four monotubular ceramic membranes (0.1, 0.2, 0.8 and 1.4µm) arranged in series with a filtering area of 0.005 m 2 each. Commercial flash-pasteurised orange juice was used as the initial product. Experiments were divided into three parts: a) the characterisation of the TMF pilot; b) optimisation of operational conditions; c) production of the TMFJ. In the second part, membrane with 0.8-µm pores presented best flux followed by those with 1.4-, 0.1-, and 0.2-µm pores. However, to guarantee permeate sterility, we chose the membrane with 0.1-µm pores for TMFJ production. Initially, the orange juice was sieved in order to separate part of the pulp, being subsequently submitted to TMF. A mixture of retentate and pulp was made, and was subsequently pasteurised. We obtained the TMFJ by adding the permeate to the mixture. TMFJ presented soluble solids content (°Brix), pulp, pH, and titrable acidity similar to the initial pasteurised juice (control). Nevertheless, 28% of vitamin C was lost during the TMFJ production. According to the juice taster panel, the control juice presented best sensorial characteristics (greater aroma intensity and fruity flavour) when compared with the TMJF.

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“…Increased juice yields, continuous operation, reduction of working times, elimination of gelatins, adsorbents, and other filtration aids, easy cleaning and maintenance of the equipment, reduction of waste products are typical advantages of UF over conventional clarification processes [10]. Indeed, UF membranes have been proven to be effective for the clarification of several fruit juices including kiwi fruit [11], mosambi [12], apple [13], orange [14,15], passion fruit [16], pineapple [17], and cactus pear [18].…”

Section: Introductionmentioning

confidence: 99%

Performance of Hollow Fiber Ultrafiltration Membranes in the Clarification of Blood Orange Juice

2015

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Abstract:The clarification of blood orange juice by ultrafiltration (UF) was investigated by using three hollow fiber membrane modules characterized by different membrane materials (polysulfone (PS) and polyacrylonitrile (PAN)) and molecular weight cut-off (MWCO) (50 and 100 kDa). The performance of selected membranes was investigated in terms of productivity and selectivity towards total anthocyanin content (TAC), total phenolic content (TPC), and total antioxidant activity (TAA). All selected membranes allowed a good preservation of antioxidant compounds; however, the most suitable membrane for the clarification of the juice was found to be the PS 100 kDa membrane. In optimized operating conditions this membrane exhibited steady-state fluxes of 7.12 L/m 2 h, higher than those measured for other investigated membranes. Rejections towards TPC and TAA were of the order of 17.5% and 15%, respectively. These values were lower than those determined for PS 50 kDa and PAN 50 kDa membranes. In addition, the PS 100 kDa membrane exhibited a lower rejection (7.3%) towards TAC when compared to the PS 50 kDa membrane (9.2%).

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Ultrafiltration of orange juice: effect on soluble solids, suspended solids, and aroma

Cited by 31 publications

References 11 publications

Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling

Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling

Tangential microfiltration of orange juice in bench pilot

Performance of Hollow Fiber Ultrafiltration Membranes in the Clarification of Blood Orange Juice

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