Membrane Processing of Fruit Juices and Beverages: A Review |
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| Authors: | B. Girard L. R. Fukumoto Dr. S. Sefa Koseoglu |
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| Affiliation: | 1. Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, 4200 Hwy 97, Summerland, British Columbia, Canada, V0H 1Z0;2. Food Protein R&3. D Center, Cater Matti! Hall, Texas A&4. M University, College Station, Canada, Texas 77845 |
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| Abstract: | ABSTRACT:?Membrane technology for the processing of fruit juices and beverages has been applied mainly for clarification using ultrafiltration and microfiltration, and for concentration using reverse osmosis. The effects of product preparation, membrane selection, and operating parameters are important factors influencing filtration rate and product quality. Technological advances related to the development of new membranes, improvement in process engineering, and better understanding of fruit beverage constituents have expanded the range of membrane separation processes. Developments in novel membrane processes, including electrodialysis and pervaporation, increased the array of applications in combination with other technologies for alternate uses in fruit juices and beverages. |
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| Keywords: | fruit juice membrane filtration microfiltration ultrafiltration reverse osmosis pervaporation electrodialysis |
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