Recent developments in microfiltration and ultrafiltration of fruit juices
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2017
Authors
Urošević, Tijana
Povrenović, Dragan
Vukosavljević, Predrag

Urošević, Ivan
Stevanović, Snežana

Article (Published version)

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This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we consi...dered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification.
Keywords:
Membrane filtration / Fruit juice / Microfiltration / UltrafiltrationSource:
Food and Bioproducts Processing, 2017, 106, 147-161Publisher:
- Elsevier, Amsterdam
DOI: 10.1016/j.fbp.2017.09.009
ISSN: 0960-3085
WoS: 000417966400017
Scopus: 2-s2.0-85030865042
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Poljoprivredni fakultetTY - JOUR AU - Urošević, Tijana AU - Povrenović, Dragan AU - Vukosavljević, Predrag AU - Urošević, Ivan AU - Stevanović, Snežana PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4413 AB - This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we considered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification. PB - Elsevier, Amsterdam T2 - Food and Bioproducts Processing T1 - Recent developments in microfiltration and ultrafiltration of fruit juices EP - 161 SP - 147 VL - 106 DO - 10.1016/j.fbp.2017.09.009 ER -
@article{ author = "Urošević, Tijana and Povrenović, Dragan and Vukosavljević, Predrag and Urošević, Ivan and Stevanović, Snežana", year = "2017", abstract = "This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we considered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification.", publisher = "Elsevier, Amsterdam", journal = "Food and Bioproducts Processing", title = "Recent developments in microfiltration and ultrafiltration of fruit juices", pages = "161-147", volume = "106", doi = "10.1016/j.fbp.2017.09.009" }
Urošević, T., Povrenović, D., Vukosavljević, P., Urošević, I.,& Stevanović, S.. (2017). Recent developments in microfiltration and ultrafiltration of fruit juices. in Food and Bioproducts Processing Elsevier, Amsterdam., 106, 147-161. https://doi.org/10.1016/j.fbp.2017.09.009
Urošević T, Povrenović D, Vukosavljević P, Urošević I, Stevanović S. Recent developments in microfiltration and ultrafiltration of fruit juices. in Food and Bioproducts Processing. 2017;106:147-161. doi:10.1016/j.fbp.2017.09.009 .
Urošević, Tijana, Povrenović, Dragan, Vukosavljević, Predrag, Urošević, Ivan, Stevanović, Snežana, "Recent developments in microfiltration and ultrafiltration of fruit juices" in Food and Bioproducts Processing, 106 (2017):147-161, https://doi.org/10.1016/j.fbp.2017.09.009 . .