Presented at the 48th Annual Meeting of the Institute of Food Technologists, New Orleans, LA, June 20–22, 1988.
Reverse Osmosis and Flavor Retention in Apple Juice Concentration
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 484–487, March 1991
How to Cite
CHOU, F., WILEY, R. C. and SCHLIMME, D. V. (1991), Reverse Osmosis and Flavor Retention in Apple Juice Concentration. Journal of Food Science, 56: 484–487. doi: 10.1111/j.1365-2621.1991.tb05309.x
Scientific Article No. A-5019, Contribution No. 8067 of the Maryland Agricultural Experiment Station, Food Science Program, Dept. of Horticulture.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/10/89; revised 1/30/90; accepted 7/24/90.
Plate-and-frame (PF) and spiral-wound (SW) membrane configurations were used to study influence of reverse osmosis (RO) on flavor compounds in apple juice permeate and retentate. Low temperature (20°C) and high pressure (50 bar) were most effective operating parameters for flavor recovery. Non-volatile flavor component RO losses were due to permeation. However, loss of volatile compounds through permeation was minor compared with equipment processing losses. Flavor compounds showed more rejection by polyamide than poly-ether-urea thin-film composite membranes. The SW configuration demonstrated greater flavor losses than did PF. Chemical structure of aldehydes and esters appeared to affect flavor compound retention. Volatile losses modified the flavor profile of RO concentrated apple juice.