STUDY OF FOULING PHENOMENA IN APPLE JUICE CLARIFICATION BY ENZYME MEMBRANE REACTOR

Membrane separation processes have great potential in the food industr y due to their ability to operate in mild conditions and to involve no phase change or chemical agents. The present work is part of a projec t which investigates the use of integrated membrane processes to produ ce fruit juices that are additive-free and have a natural, fresh taste . A study to optimize the depectinization and clarification of apple j uice by enzyme membrane reactors has been carried out by using laborat ory and semipilot scale equipments. The performance of the membrane sy stems has been investigated in terms of permeate flux and degree of de pectinization. The effects of various parameters (transmenbrane pressu re, axial flow rate, feed mixture, etc.) on membrane fouling have been evaluated, and the fouling mechanism has been interpreted in terms of complete pore blocking or cake filtration. The permeate flux improved with an increasing enzyme percentage in the feed mixture.