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  • Author or Editor: E. Bekassy-Molnar x
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In this study, pressed apricot (Prunus armeniaca L.) juice was concentrated using complex membrane technology with different module combinations: UF-RO-OD, UF-RO-MD, UF-NF-OD and UF-NF-MD. In case of the best combination a cross-flow polyethylene ultrafiltration membrane (UF) was applied for clarification, after which preconcentration was done using reverse osmosis (RO) with a polyamide membrane, and the final concentration was completed by osmotic distillation (OD) using a polypropylene module. The UF-RO-OD procedure resulted in a final concentrate with a 65-70 °Brix dry solid content and an excellent quality juice with high polyphenol content and high antioxidant capacity.Nanofiltration (NF) and membrane distillation (MD) were not proper economic solutions.The influence of certain operation parameters was examined experimentally. Temperatures of UF and RO were: 25, 30, and 35 °C, and of OD 25 °C. Recycle flow rates were: UF: 1, 1.5, and 2 m3 h−1; RO: 200, 400, and 600 l h−1; OD: 20, 30 and 40 l h−1. The flow rates in the module were expressed by the Reynolds number, as well. Based on preliminary experiments, the transmembrane pressures of UF and RO filtration were 4 bar and 50 bar, respectively. Each experimental run was performed three times. The following optimal operation parameters provided the lowest total cost: UF: 35 °C, 2 m3 h−1, 4 bar; RO: 35 °C, 600 l h−1, 50 bar; OD: 20, 30 and 40 l h−1; temperature 25 °C.In addition, experiments were performed for apricot juice concentration by evaporation, which technique is widely applied in the industry using vacuum and low temperature.For description the UF filtration, a dynamic model and regression by SPSS 14.0 statistics software were applied.

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Acta Alimentaria
Authors: Zs. Molnár, Sz. Bánvölgyi, Á. Kozák, I. Kiss, E. Békássy-Molnár, and Gy. Vatai

Concentration of raspberry (Rubus idaeus L.) juice by combination of membrane processes was investigated. The pre-treatment steps were crushing, enzyme treatment, pressing and clarification by microfiltration (MF). Ceramic tube MF membrane was used at low pressure and temperature (3.9 bar and 30 °C).Nanofiltration (NF) and reverse osmosis (RO) process with flatsheet membranes was studied to pre-concentrate the clarified and sterilized raspberry juice. The NF experiments were carried out at different flow-rates (400 l h−1 and 600 l h−1). Any significant effect of flow-rate was not experienced. Both pre-concentration processes were used at low temperature (30 °C) for a mild concentration of raspberry juice. For further concentration osmotic distillation (OD) was applied. The initial total soluble solid content of the raspberry juice was 8–10 °Brix, the final concentrate of OD was 70–80 °Brix.The membrane-, fouling- and the polarization layer resistance were determined in case of micro-, nanofiltration and reverse osmosis.The soft drinks, made from RO and OD concentrates, were compared with well-known conventional raspberry juice from trade. During the sensory analysis (the colour, odour, flavour, acid taste and general impression was evaluated) our juices were preferred by customers.The antioxidant capacity, total phenol, anthocyanin and acid content, the total cell count and the number of yeasts and moulds were determined in the permeate and retentate samples of the different filtration steps.

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