Pre-concentration of apple juice with different reverse osmosis membranes
1988
Kim, K.H. | Kim, D.M. (Korea Advanced Inst., of Science and Technology, Seoul (Korea R.). Dept. of Food Science and Technology) | Park, H.J. (Univ., of Georgia, Georgia (USA). Dept. of Food Science and Technology)
The clarified apple juice was pre-concentrated by reverse osmosis system as a trial for reduction of heat treating time and quality drop in concentration of the juice. The permeate fluxes through CA 865 and CA 960 membranes were higher than those of HR 95 and HR 98 membranes even at the low operating pressure. In the concentration limit depended on the membranes used, HR membranes operated at 60 bar showed 29.0deg Brix, and the time required to reach the limit was 86 min for HR 95 and 71 min for HR 98. In cases of CA membranes run at 30 bar, the juice concentration was linearly increased without the limit, and longer time to reach the same concentration was required in comparison with HR membranes. As the juice concentration was increased, the loss of soluble solids was increased, and the average contents of soluble solids in the permeate passed through HR 95, HR 98, CA 865 and CA 960 were 1.3, 0.5, 7.5 and 2.3deg Brix, respectively, in the juice concentration range of 20.0-25.0deg Brix. The lower amounts of sugars, total acid and flavor volatiles were involved in the permeate through HR membranes, especially HR 98 than in the permeate through CA membranes
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