The effect of content of apple juice biopolymers on the concentration by membrane distillation

Journal of Food Engineering

Volumn 60, Issue 3, 2003, Pages 275-280

  Lukanin, Oleksandr S ^a   Gunko, Sergiy M ^a   Bryk, Mikhaylo T ^b   Nigmatullin, Rinat R ^c  

^a Ukrainian Academy of Agrarian Sciences Kiev   (Ukraine)

^b NATIONAL UNIVERSITY OF KYIV MOHYLA ACADEMY   (Ukraine)

^c SWANSEA UNIVERSITY   (United Kingdom)

Author keywords

Apple juice; Concentration; Membrane distillation; Surface tension; Ultrafiltration

Indexed keywords

BIOPOLYMERS; ENZYMES; POLYMERIC MEMBRANES; SURFACE TENSION; ULTRAFILTRATION; VISCOSITY;

MEMBRANE DISTILLATION;

FRUIT JUICES;

MALUS X DOMESTICA;

EID: 0041491352     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00048-7     Document Type: Article

References (16)

1. Alvarez S., Alvarez R., Riera F.A., Coca J. Influence of depectinization on apple juice ultrafiltration. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 138(2-3):1998;377-382.
2. Bailey A.F.G., Barbe A.M., Hogan P.A., Johnson R.A., Sheng J. The effect of ultrafiltration on the subsequent concentration of grape juice by osmotic distillation. Journal of Membrane Science. 164(2):2000;195-204.
3. Chamchong M., Noohorm A. Effect of pH and enzymatic treatment on microfiltration and ultrafiltration of tangerine juice. Journal of Food Process Engineering. 14:1991;21-34.
4. Durham R.J., Nguyen M.H. Hydrophobic membrane evaluation and cleaning for osmotic distillation of tomato puree. Journal of Membrane Science. 87(1-2):1994;181-189.
5. Jiao B.L., Calabro V., Drioli E. Theoretical and experimental study on membrane distillation in the concentration of orange juice. Industrial and Engineering Chemistry Research. 33(7):1994;1803-1808.
6. Johnson R.A., Valks R.H., Lefebvre M.S. Osmotic distillation - a low temperature concentration technique. Australian Journal of Biotechnology. 3(3):1989;206-207. 217.
7. Kintner P.K., van Buren J.P. Carbohydrate interference and its correction in pectin analysis using m-hydroxydiphenyl method. Journal of Food Science. 47(3):1982;756-764.
8. Laganà F., Barbieri G., Drioli E. Direct contact membrane distillation: modelling and concentration experiments. Journal of Membrane Science. 166(1):2000;1-11.
9. Lawson K.W., Lloyd D.R. Review: membrane distillation. Journal of Membrane Science. 124(1):1997;1-25.
10. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the Folin-phenol reagents. Journal of Biological Chemistry. 193:1951;265-275.
11. Lukanin A.S., Bryk M.T., Nigmatullin R.R., Gynko S.N. Influence enzymes of treatment on a ultrafiltration of apple juice. Vesnik of an Agrarian Science. 5:2000;24-27.
12. Nigmatullin R.R., Burban A.F., Mel'nik A.F., Bryk M.T., Kondratyuk V.V. Concentration of solutions of thermolabile vitamins by membrane distillation. Russian Journal of Applied Chemistry. 66(6.2):1993;1070-1073.
13. Saha S.K., Brewer C.F. Determination of the concentrations of oligosaccharides, complex type carbohydrates, and glycoproteins using the phenol-sulfuric acid method. Carbohydrate Research. 254:1994;157-167.
14. Shaw P.E., Lebrun M., Dornier M., Ducamp M.N., Courel M., Reynes M. Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation. Lebensmittel-Wissenschaft und Technologie. 34(2):2001;60-65.
15. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16:1965;144-158.
16. Wucherphenning K., Dietrich H., Kanzler K., Will F. Origin, structure and molecular weight of colloids present in fruit juices and fruit wines and their significance for clarification and filtration process. Confructa. 1987;80-96.