Microfiltration of red berry juice with thread rilters: effects of temperature, flow and filter pore size

摘要

A series of experiments was conducted to demonstrate the applicability of a new Filtomat~R thread filtration principle for microfiltration of semiprocessed blackcurrant juice and cherry juice. The effect of juice temperature (3-20C), flow (20-80 L/h), and filter pore size (3-10 μm) on the transmebrane pressure, juice turbidity, protein, sugar, and total phenols levels was evaluated in a lab scale microfiltration unit employing statistically designed factorial experiments. Thread microfiltration reduced significantly the turbidity of both juices.