Concentration of orange juice by reverse osmosis

被引：0
|
作者：
Medina, Benjamin G. [1 ]
Garcia III, Albert [1 ]
机构：
[1] Texas A&M Univ, United States
来源：
Journal of Food Process Engineering | 1988年 / 10卷 / 03期
关键词：
Membranes--Evaluation; -; Osmosis; Reverse;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Orange juice was concentrated by RO up to 50% hydraulic recovery with a polyamide membrane. Permeate fluxes and solute recoveries were determined at transmembrane pressures of 6.21 and 4.14 MPa. Pectinase treatment was required to prevent fouling and to allow Cleaning in Place procedure. Enzymatic treatment did not affect permeate flux or solute recoveries. Overall recovery of sugars, organic acids, and flavor-volatile components was approximately 93%.
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页码：217 / 230
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