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Fruit Juice Processing and Membrane Technology Application

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Abstract

This article provides an overview of recent developments and the published literature in membrane technology with regard to fruit juice processing and considers the impact of such technology on product quality. In the fruit juice industry, membrane technology is used mainly to clarify the juice by means of ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis. We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling. Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyses pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and a much lower pectin content, which is advantageous in the subsequent filtration processes.

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Acknowledgments

A.P. Echavarría thanks the Commission for Universities and Research of the DIUE of the Generalitat de Catalunya and the European Social Fund for the predoctoral grant.

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  1. Food Technology Department, University of Lleida, XaRTA-UPV, Av. Rovira Roure, 191, 25198, Lleida, Spain

    A. P. Echavarría, J. Pagán & A. Ibarz

  2. Area de Bioenergia i Biocombustibles, Institut de Recerca en Energia de Catalunya (IREC), C/Marcel lí Domingo, 2, 43007, Tarragona, Spain

    C. Torras

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Echavarría, A.P., Torras, C., Pagán, J. et al. Fruit Juice Processing and Membrane Technology Application. Food Eng Rev 3, 136–158 (2011). https://doi.org/10.1007/s12393-011-9042-8

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