Strategy for economical optimization of the clarification of pulpy fruit juices using crossflow microfiltration

Journal of Food Engineering

Volumn 48, Issue 1, 2001, Pages 83-90

  Vaillant, F ^a,b   Millan, A ^b   Dornier, M ^a,c   Decloux, M ^c   Reynes, M ^a  

^a CIRAD   (France)

^b UNIVERSIDAD DEL VALLE   (Colombia)

^c AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CLARIFICATION; LIQUEFACTION; MICROFILTRATION; OPTIMIZATION;

CROSSFLOW MICROFILTRATION;

FRUIT JUICES;

EID: 0035314269     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00152-7     Document Type: Article

References (24)

1. Adhikary S.K., Harkare W.P., Govidan K.P., Nanjundaswamy A.M. Deacidification of fruit juices by electrodialysis. Indian Journal of Technology. 21:1983;120-123.
2. Alvarez, V., Andres, L.J., Riera, F.A., & Alvarez, L. (1994). Microfiltration of apple juice: a study of membrane rejection behaviour. In: Proceedings of the third international conference on inorganic membranes, Worcester, MA, USA.
3. Bali R., Lozano Y. Comparaison de la composition aromatique des produits nouveaux issus du jus d'orange traité par microfiltration en flux tangentiel sur des membranes de développement récent. Fruits. 47:1992;273-274.
4. Carabasa M., Ibarz A., Garza S., Barbosa C.G.V. Removal of dark compounds from clarified juices by adsorption processes. Journal of Food engineering. 37:1998;25-41.
5. Cheryan, M., & Alvarez, J.R. (1995). Food and beverage industry application. In R.D. Noble, & S.A. Stern (Eds.), Membrane separation technology, principles and applications (pp. 443-465). New York: Elsevier Science.
6. Decloux, M., & Prothon, F. (1998). Jus de fruits, légumes et jus sucrés. In: G. Daufin, F. Rene, & P. Aimar, Les séparations par membrane dans les procédés de l'industrie alimentaire (pp. 473-506). Paris: Lavoisier Tec & Doc.
7. Decloux M., Tatoud L., Dornier M. Essais de faisabilité en filtration tangentielle et stratégie de dimensionner d'une unité industrielle. Industries Alimentaires et Agricoles. 7/8:2000;59-68.
8. Dornier M., Petermann R., Decloux M. Influence of start-up procedure on crossflow microfiltration of raw cane sugar. Journal of Food Engineering. 24:1995;213-224.
9. Fukumoto L.R., Delaquis P., Girard B. Microfiltration and ultrafiltration ceramic membranes for apple juice clarification. Journal of Food Science. 63:1998;845-850.
10. Goloubev V.N., Salem B. Traitement à l'électrodialyse du jus d'orange. Industries Agricoles et Alimentaires. 106:1989;175-177.
11. Hart, M.R, & Huxsoll, C.C. (1989). Microfiltration of enzyme-treated apricot puree. In: J. Jen, Quality factors of fruits and vegetables: chemistry and technology (pp. 357-367). Washington DC: American Chemical Society (Series No. 405).
12. Jaeger-de-carvalho L.M., Bento-da-silva C.A., Pierucci A.P.T.R. Clarification of pineapple juice (Ananas comous L. Merryl) by ultrafiltration and microfiltration: Physiochemical evaluation of clarified juices, soft drink formulation, and sensorial evaluation. Journal of Agricultural and Food Chemistry. 46:1998;2185-2189.
13. Jiraratananon R., Chanachai A. A study of fouling in the ultrafiltration of passion fruit juice. Journal of Membrane Science. 111:1996;39-48.
14. Johnson R.L., Chandler B.V. Reduction of bitterness and acidity in grapefruit juice by adsorptive processes. Journal of Food Science and Agriculture. 33:1982;287-293.
15. Kirk D.E., Montgomery M.W., Kortekaas M.G. Clarification of pear juice by hollow fiber ultrafiltration. Journal of Food Science. 48:1983;1663-1666.
16. Koseoglu S.S., Lawhon J.T., Lusas E.W. Vegetable juices produced with membrane technology. Food Technology. 45:1991;124-127.
17. Laflamme J., Weinand R. New developments by the combination of membrane filtration and adsorption technology. Fruit Processing. 9:1993;336-342.
18. Lue S.J.C. Deacidification of passion fruit juice by ultrafiltration and ion-exchange processes. International Journal of Food Science and Technology. 24:1989;395-401.
19. Olle D., Baon A., Lozano Y., Sznaper C., Baumes R., Bayonne C., Brillouet J.M. Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds. Journal of Food Science. 62:1997;1116-1119.
20. Rombouts F.M., Pilnik W. Enzymes in fruit and vegetable juice technology. Process Biochemistry. 13:1978;9-13.
21. Vaillant F., Millan P., O'brien G.M., Dornier M., Decloux M., Reynes M. Crossflow microfiltration of passion fruit juice after partial enzymatic liquefaction. Journal of Food Engineering. 42:1999;215-224.
22. Vaillant F., Jeanton E., Dornier M., O'brien G.M., Reynes M., Decloux M. Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. Journal of Food Engineering. 47:2000;195-202.
23. Walker, J.B. (1990). Membrane process for the production of superior quality fruit juice concentrate. In: Proceedings of ICOM90, Chicago.
24. Wu M.L., Zall R.R., Tzeng W.C. Microfiltration and ultrafiltration comparison for apple juice clarification. Journal of Food Science. 55:1990;1162-1163.