[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Concentration of clarified orange juice by reverse osmosis.

Iboyaima Singh, N. and Eipeson, W. E. (2000) Concentration of clarified orange juice by reverse osmosis. Journal of Food Science and Technology, 37 (4). 363-367, 18 ref..

[img] PDF
Restricted to Registered users only

Download (410kB)


Concentration of orange juice by reverse osmosis (RO) was investigated. Pasteurized orange juice was filtered through a microfiltration (MF) membrane (ceramic membrane, 0.2 mum pore size) and the filtrate was concentrated by RO (TFC PA membrane, 98.6% NaCl rejection). It was possible to clarify orange juice to 100% transmittance at 660 nm by MF process; filtered juice contained all the components of fresh unprocessed orange except for carotenoids. Effects of Brix or osmotic pressure (OP) of juice, operating temp. and transmembrane pressures (TMP) on RO permeate fluxes were studied. Permeate flux decreased as Brix and OP of the juice increased. Higher flux was observed at higher operating temp. and TMP. However, at higher Brix values, the effect of temp. on flux was much less. It was possible to concentrate orange juice to 31 Brix by RO at 60 bar and 32C with an average flux of 11 l/h/m2. Retention of sugars and acid by the RO membrane was found to be >98%.

Item Type: Article
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Human Resource Development
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 05:05
Last Modified: 14 Jun 2011 05:05
URI: http://ir.cftri.res.in/id/eprint/2795

Actions (login required)

View Item View Item