Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 23–25, 1982.
Preconcentration of Apple Juice by Reverse Osmosis
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 422–429, March 1983
How to Cite
SHEU, M.J. and WILEY, R.C. (1983), Preconcentration of Apple Juice by Reverse Osmosis. Journal of Food Science, 48: 422–429. doi: 10.1111/j.1365-2621.1983.tb10757.x
The research was supported in part by a donation from the Atlas Pacific Engineering Company, Emeryville, CA 94662.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 8/11/82; revised 10/30/82; accepted 11/3/82.
Single strength apple juices (10° Brix) were processed by reverse osmosis to 20-25°Brix, primarily at 20°C. A pilot scale plate and frame UF-RO system equipped with cellulose acetate (CA) membranes, CA-865 and/or CA-990, or high resistance (HR) membranes, HR-95 and/or HR-98, was operated at pressures of 35-45 bar. At 45 bar, the larger pore-sized CA-865 possessed the highest processing capacity of 26.9 L/m2/hr (from 10°Brix to 20°Brix) and concentration limits of 35° Brix, but had low recovery of solutes and flavor volatiles. The HR-95 and HR-98 had similar processing capacities of 15-16 L/m2/hr and concentration limits of 20-25° Brix at 45 bar. The recoveries of 97% solutes and 87% apple flavor volatiles were obtained using either the HR-95 or the HR-98.