15D-20 |
Effects of a filter-aid system on the flux and quality characteristics of apple juice in the membrane system |
K. YOUN1, S. Kim1, and Y. Choi2. (1) Dept. of Food Science & Technology, Catholic University of Taegu, 330 Kumrak 1-ri, Hayang-up, Kyungsan-City, 712-702, South Korea, (2) Dept. of Food Science & Technology, Kyungpook National University, 1370 Sankyuck-dong, Puk-gu, Taegu, 702-701, South Korea Membrane separation technology was applied to the various food industries as minimal processing technology. Although ultrafiltration and microfiltration in food industry could be used in the clarification process of fruit juice with high yield and quality, it was not much effective process because of causing the problems of decreasing in the permeate flux. This study was carried out to prevent decrease of permeate flux and to substitute ultrafiltration by microfiltration using suitable filter-aid. Activated carbon, PVPP, bentonite and pectinase+amylase were used filter-aid in this experiments. And the permeate flux and properties of permeate were measured for the quality evaluation. Resistance in series model was also analyzed for the resistance characteristics of membrane. The quality properties such as color, Vit-C, free sugar and organic acid of apple juice permeate were not much changed in this experiment with pretreatment. In the case of using bentonite as pretreatment, the permeate flux was increased and quality characteristic were also excellent. The effective recovery of flux is possible by rinsing the membrane physically, because the major problem of membrane resistance happened in the Rc among the variety of resistance. Therefore, these results showed that the resistance of membrane was reduced by using bentonite as a filter-aid and microfiltration treated with bentonite could be replaced to ultrafiltration with higher efficiency. And the obtained optimum conditions could be able to apply to the production of high quality juice products.
Session 15D, Food Engineering: Processing Technologies
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