Membrane processing of fruit juices and beverages: A review

被引：73
|
作者：
Girard, B [1 ]
Fukumoto, LR [1 ]
机构：
[1] Agr & Agri Food Canada, Pacific Agrifood Res Ctr, Summerland, BC V0H 1Z0, Canada
来源：
CRITICAL REVIEWS IN BIOTECHNOLOGY | 2000年 / 20卷 / 02期
关键词：
fruit juice; membrane filtration; microfiltration; ultrafiltration; reverse osmosis; pervaporation; electrodialysis;
D O I：
10.1080/07388550008984168
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Membrane technology for the processing of fruit juices and beverages has been applied mainly for clarification using ultrafiltration and microfiltration, and for concentration using reverse osmosis. The effects of product preparation, membrane selection, and operating parameters are important factors influencing filtration rate and product quality. Technological advances related to the development of new membranes, improvement in process engineering, and better understanding of fruit beverage constituents have expanded the range of membrane separation processes. Developments in novel membrane processes, including electrodialysis and pervaporation, increased the array of applications in combination with other technologies for alternate uses in fruit juices and beverages.
引用
收藏
页码：109 / 175
页数：67
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