Ultrafiltration of Apple Juice: Microscopic and Macroscopic Approach

LOZANO, J.E.; CARRÍN, M.E.; CONSTENLA, D.

Trends in Food Engineering

Technomic Publishing Company, Inc.

Lugar: Lancaster, Pennsylvania; Año: 2000; p. 117 - 134

The application of ultrafiltration (UF) as an alternative to conventional processes for clarification of apple juice was demonstrated by Heatherbell et al. (1977). However, the acceptance of UF in the fruit processing industry is not yet complete, because there are problems with the operation and fouling of membranes. During UF two fluid streams are generated: the ultrafiltred solids free juice (permeate), and the retentate with variable content of insoluble solids which, in the case of apple juice, are mainly remains of cellular walls and pectin. Permeate flux (J) results from the difference between a convective flux from the bulk of the juice to the membrane and a counter diffusive flux or outflow by which solute is transferred back into the bulk of the fluid. (Figure #. 1)