Microfiltration and ultrafiltration ceramic membranes for apple juice clarification

被引：53

作者：

Fukumoto, LR ^{[1
]}

Delaquis, P ^{[1
]}

Girard, B ^{[1
]}

机构：

[1] Agr & Agri Food Canada, Pacific Agri Food Res Ctr, Summerland, BC V0H 1Z0, Canada

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

microfiltration; ultrafiltration; ceramic membrane; apple juice; clarification;

D O I：

10.1111/j.1365-2621.1998.tb17912.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Depectinized control (CTJ) and ascorbic acid treated (AAJ) apple juices were filtered through microfiltration (MF, 0.2 m) and ultrafiltration (UF, 0.02 m) ceramic tubular membranes. Under optimal conditions (8 m/s, 414 kPa and 50 degrees C), the UF membrane resulted in higher steady state flux and less fouling than the MF membrane for both juices, AAJ produced by addition of AA at milling had lower flux for both MF and UF. The chemical, physical and sensory properties of apple juices from MF and UF membranes were similar and changes during storage were comparable.

引用

页码：845 / 850

页数：6

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