Chua, H.T., Rao, M.A., Acree, T.E. and Cunningham, D.G. 1987.
Reverse osmosis concentration of apple juice flux and flavor retention by cellulose acetate and polyamide membranes.
J Food Process Eng 9(3): 231-245.
Apple juice was concentrated in a pilot scale reverse osmosis unit using two commercial spiral wound cellulose acetate membranes with 97% (CA-97) and 99% (CA-99) NaCl rejection ratings and an experimental polyamide (PA-99) membrane with 99% salt rejection rating. Flux and concentration rates were higher for the PA-99 membrane than for the CA membranes. Gas chromatographic analysis of feed, permeate, and concentrate samples was undertaken and a mass balance of odor-active volatiles was performed. The PA-99 membrane retained 45% of the total odor-active volatiles while the CA-99 retained 23%. Acetates were not found to increase when apple juice was concentrated with the cellulose acetate membrane. Retention of individual aroma compounds for the CA-99 and PA-99 membrane was rationalized using polar, non-polar, and steric parameters. BIOSIS-C10060 (Biochemical Studies-General). C13504 (Food Technology-Fruits, Nuts and Vegetables). C13530 (Food Technology-Evaluations of Physical and Chemical Properties (1970- )). C13532 (Food Technology-Preparation, Processing and Storage (1970- )).