Ultrafiltration of pear juice : chemical and physical analysis Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/k0698b22x

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  • Ultrafiltration of d'Anjou pear juice in the batch mode with a Romicon HFXS MXII pilot-scale ultrafilter produced a "sparkling clear", light-colored permeate which was sterile, essentially free of pectin, and lower in phenolics than the feed juice. Retention characteristics of PM-50, PM-30 and PM-10 hollow fiber membranes were tested at a volume concentration ratio of 1.14. No differences in retention characteristics were found; the membranes were completely permeable to sugars, malic acid and α-amino compounds and semipermeable to pectic substances and phenolics. Filtration temperatures of 15°C, 30°C and 50°C did not affect retention characteristics. The higher temperature did reduce the number of microorganisms in the retentate. Transmembrane pressures, varying from 103 to 153 kPa, also did not affect composition of the permeate. The effects cf filtration time (as volume concentration ratio) were tested with a PM-50 membrane at 50°C with a transmembrane pressure of 153 kPA. Flux declined as the log of volume concentration ratio. With increasing filtration time, retention efficiency for pectic substances and phenolics decreased. The permeates became more golden in color but remained clear. Loss of efficiency was attributed to concentration polorization. Pectic substances were thought to be the major contributor to the formation of the gel layer.
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