Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 613-621

  Cassano, A ^a   Donato, L ^a   Drioli, E ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Ascorbic acid; Fouling; Kiwifruit juice; Total antioxidant activity; Ultrafiltration

Indexed keywords

ANTIOXIDANTS; FLUID DYNAMICS; TURBIDITY; ULTRAFILTRATION; VISCOSITY;

AXIAL FEED FLOW; HYDRAULIC PERMEABILITY; PERMEATION FLUX; TRANSMEMBRANE PRESSURE (TMP);

FRUIT JUICES;

ACTINIDIA DELICIOSA;

EID: 33749347791     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.020     Document Type: Article

References (26)

1. Álvarez S., Riera F.A., Álvarez R., and Coca J. Permeation of apple aroma compounds in reverse osmosis. Separation and Purification Technology 14 (1998) 209-220
2. Beever D.J., and Hopkirk G. Fruit development and fruit physiology. In: Warrington I.J., and Weston G.C. (Eds). Kiwifruit: Science and management (1990), Ray Richards, Auckland, New Zealand 97-126
3. Braddock R.J., and Goodrich R.M. Processing technologies to enhance fresh flavor of citrus juice. In: Cadwallader K.R., and Weenen H. (Eds). Freshness and shelf life of foods. ACS Symposium Series 836 (2003), American Chemical Society, Washington 292-301
4. Cano Pilar M. HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars. Journal of Agricultural and Food Chemistry 40 (1991) 594-598
5. Collins A.R., and Harrington V. Antioxidants: not the only reason to eat fruit and vegetables. Phytochemistry Reviews 1 (2002) 167-174
6. Collins B.H., Horská A., Hotten P.M., Riddoch C., and Collins A.R. Kiwifruits protects against oxidative DNA damage in human cells and in vitro. Nutrition and Cancer 39 (2001) 148-153
7. Constela D.T., and Lozano J.E. Hollow fibre ultrafiltration of apple juice macroscopic approach. Lebensmittel-Wissenschaft und Technologie 30 4 (1997) 373-378
8. Dalla Rosa M., Mastrocola D., Maltini E., and Sacchetti G. La trasformazione industriale dell'actinidia: le possibilità per un utilizzo alternative dei frutti. Frutticoltura 12 (1999) 45-51
9. De Barros S.T.D., Andrade C.M.G., Mendes E.S., and Peres L. Study of fouling mechanism in pineapple juice clarification by ultrafiltration. Journal of Membrane Science 215 (2003) 213-224
10. De Bruijn J., Venegas A., and Borquez R. Influence of crossflow ultrafiltration on membrane fouling and apple juice quality. Desalination 148 (2002) 131-136
11. Eykamp W. Microfiltration and ultrafiltration. In: Noble R.D., and Stern S.A. (Eds). Membrane separation technology - principles and applications (1995), Elsevier, Amsterdam 37
12. Ferguson A.R. Kiwifruit (actinidia). Acta Horticulturae 290 (1990) 603-653
13. Fukumoto L.R., Delaquis P., and Girard B. Microfiltration and ultrafiltration ceramic membranes for apple juice clarification. Journal of Food Science 63 5 (1998) 845-850
14. Gökmen V., Borneman Z., and Nijhuis H.H. Improved ultrafiltration for colour reduction and stabilization of apple juice. Journal of Food Science 63 3 (1998) 504-507
15. Hernandez E., Chen C.S., Shaw P.E., Carter R.D., and Barros S. Ultrafiltration of orange juice: Effect on soluble solids, suspended solids, and aroma. Journal of Agricultural and Food Chemistry 40 (1992) 986-988
16. Jiraratananon R., and Chanachai A. A study of fouling in the ultrafiltration of passion fruit juice. Journal Membrane Science 111 (1996) 39-48
17. Koseoglu S.S., Lawhon J.T., and Lusas E.W. Use of membranes in citrus juice processing. Food Technology 44 12 (1990) 90-97
18. Kvesitadze G.I., Kalandiya A.G., Papunidze S.G., and Vanidze M.R. Identification and quantification of ascorbic acid in kiwi fruit by high-performance liquid chromatography. Applied Biochemistry and Microbiology 37 2 (2001) 215-218
19. Luh B.S., and Wang Z. Kiwifruit. Advanced Food Research 29 (1984) 279-307
20. Matta V.M., Moretti R.H., and Cabral L.M.C. Microfiltration and reverse osmosis for clarification and concentration of acerola juice. Journal of Food Engineering 61 (2004) 477-482
21. Palmieri L., Dalla Rosa M., Dall'Aglio G., and Carpi G. Production of kiwifruit concentrate by reverse osmosis process. Acta Horticulturae 282 (1990) 435-439
22. Rice-Evans C.A., and Miller N.J. Total antioxidant status in plasma and body fluids. Methods in Enzimology 234 (1994) 279-298
23. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Rice-Evans C.A. Antioxidant activity applying and improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999) 1231-1237
24. Schmitt R. Optimized enzyme system for the production of carrot juice and other vegetable juice. Flussiges Obst 6 (1988) 309-310
25. Todisco S., Tallarico P., and Drioli E. Modelling and analysis of ultrafiltration effects on the quality of freshly squeezed orange juice. Italian Food & Beverage Technology XII May (1998) 3-8
26. Wilson E.L., and Burns J.W. Kiwifruit juice processing using heat treatment techniques and ultrafiltration. Journal of Food Science 48 4 (1983) 1101-1105