New integrated membrane process for producing clarified apple juice and apple juice aroma concentrate

Journal of Food Engineering

Volumn 46, Issue 2, 2000, Pages 109-125

  Alvarez S ^a   Riera, F A ^a   Alvarez R ^a   Coca, J ^a   Cuperus, F P ^b   Th Bouwer, S ^b   Boswinkel, G ^b   Van Gemert, R W ^b   Veldsink, J W ^b   Giorno, L ^c   Donato, L ^c   Todisco, S ^c   Drioli, E ^c   Olsson, J ^d   Tragardh G ^d   Gaeta, S N ^e   Panyor, L ^e  

^a UNIVERSITY OF OVIEDO   (Spain)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF CALABRIA   (Italy)

^d LUND UNIVERSITY   (Sweden)

^e Separem SpA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC COMPOUNDS; CHEMICAL REACTORS; CLARIFICATION; COST BENEFIT ANALYSIS; EVAPORATION; FOOD PROCESSING; FOOD PRODUCTS PLANTS; OSMOSIS MEMBRANES; PERVAPORATION; PILOT PLANTS; REVERSE OSMOSIS;

ECONOMIC PROCESS ASSESSMENT;

FRUIT JUICES;

EID: 0342484502     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00139-4     Document Type: Article

References (20)

1. Álvarez S., Riera F.A., Álvarez R., Coca J. Permeation of apple aroma compounds in reverse osmosis. Separation and Purification Technology. 14:1998;209-220.
2. Álvarez V., Álvarez S., Riera F.A., Álvarez R. Permeate flux prediction in apple juice concentration by reverse osmosis. Journal of Membrane Science. 127:1997;25-34.
3. Blumenkrantz N., Asboe-Hansen G. A new method for quantitative determination of uronic acids. Analytical Biology. 54:1973;484.
4. Börjesson J., Karlsson H.O.E., Trägårdh G. Pervaporation of a model apple juice aroma solution: comparison of membrane performance. Journal of Membrane Science. 119:1996;229-239.
5. Dimick P.S., Hoskin J.C. Review of apple flavour - state of the art. CRC Critical Review in Food Science and Nutrition. 18:1981;387-409.
6. Kilara, A., & Van Buren, J. P. (1989). Clarification of apple juice. In D. L. Downing, Processed apple products (pp. 54-76). New York: Van Nostrand Reinhold.
7. Lea, A. G. J. (1990). Apple juice. In D. Hicks, Production and packaging of noncarbonated fruit juices and fruit beverages (pp. 182-225). New York: Blackie and Son.
8. Lee, C. Y., & Mattick, L. R. (1989). Composition and nutritive value of apple products. In D. L. Downing, Processed apple products (pp. 303-322). New York: Van Nostrand Reinhold.
9. Morton, I. D. (1990). The flavour of fruits. In I. D. Morton, & A. J. Macleod, Food flavours, part C (pp. 1-41). Amsterdam: Elsevier.
10. Olsson J., Trägårdh G. Influence of feed flow velocity on pervaporative aroma recovery from a model solution of apple juice aroma compounds. Journal of Food Engineering. 39(1):1999a;107-115.
11. Olsson, J., & Trägårdh, G. (1999b). Influence of temperature on membrane permeability during prevaporative aroma recovery. Separation Science and Technology, 34 (8), 1643-1659.
12. Olsson, J., & Trägårdh, G. (1999c). Predictions of the influence of permeate pressure on selectivity during pervaporation of volatile orgainc compounds from water. Submitted.
13. Peters, M. S., & Timmerhaus, K. D. (eds.) (1991). Plant design and economics for chemical engineers. McGraw Hill, Singapore, Malaysia.
14. Rao, M. A. (1989). Concentration of apple juice. In D. L. Downing, Processed apple p3roducts (pp. 137-168). New York: Van Nostrand Reinhold.
15. Root, W. H. (1996). Apples and apple processing. In L. P. Somogyi, D. M. Barret, & Y. H. Hui, Processing fruits: science and technology, vol. II (pp. 1-35). Lancaster: Technomic.
16. Sheu M.J., Wiley R.C. Preconcentration of apple juice by reverse osmosis. Journal of Food Science. 48:1983;422-429.
17. Simpson R.F. Some important aroma components of white wine. Food Technology. 31:1979;516-522.
18. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolydic phosphotungstatic acid reagents. American Journal of Enology and Viticulture. 16:1965;144.
19. Stacy J.D. The new growth era for fruit juices. Beverage World. 7:1988;33-37.
20. Todisco S., Tallarico P., Drioli E. Modelling and analysis of the effects of ultrafiltration on the quality of freshly squeezed orange juice. Italian Food and Beverage Technology. 12:1998;3-8.