Microfiltration and Ultrafiltration Comparison for Apple Juice Clarification

摘要

ABSTRACTUnpasteurized raw apple juice processed by microfiltration (MF) or ultrafiltration (UF) was evaluated for quality and the methods compared for process efficiency. Juice permeate was analyzed for total solids, soluble solids, color, turbidity, pH and acidity. Apple juice processed by MF was significantly (p<0.05) darker, more turbid, contained higher total and soluble solids than juice processed with UF, and was preferred by a taste panel. MF processed more permeate per unit time than UF under similar operating conditions with no noticeable difference in power consumption (watt‐hr/L