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Digitale Medien

Influence of Reverse Osmosis on Sugar Retention in Apple Juice Concentration (1984)

SHEU, M. J. ; WILEY, R. C.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 49 (1984), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Reverse osmosis (RO) concentration of apple juices from 10-20 Brix using a commercial plate and frame RO system at various temperatures and pressures demonstrated that high resistance (HR) membranes are more efficient in sugar retention than cellulose acetate (CA) membranes. Both temperature and pressure had a significant effect on solute recovery. Optimum processing conditions for HR membranes were 40°C at 40 bar, 98% sugar recovery and 16.7L/m2/hr average processing capacity (flux). An increase of 3-4% average processing capacity per 1°C increase in temperature was observed. Operating conditions and membranes did not modify fructose content or glucose/fructose ratio of the RO concentrated juices.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13738.x

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