MICROFILTRATION AND ULTRAFILTRATION CERAMIC MEMBRANES FOR APPLE JUICECLARIFICATION

Depectinized control (CTJ) and ascorbic acid treated (AAJ) apple juice s were filtered through microfiltration (MF, 0.2 m) and ultrafiltratio n (UF, 0.02 m) ceramic tubular membranes. Under optimal conditions (8 m/s, 414 kPa and 50 degrees C), the UF membrane resulted in higher ste ady state flux and less fouling than the MF membrane for both juices, AAJ produced by addition of AA at milling had lower flux for both MF a nd UF. The chemical, physical and sensory properties of apple juices f rom MF and UF membranes were similar and changes during storage were c omparable.