Abstract
ABSTRACTDepectinized control (CTJ) and ascorbic acid treated (AAJ) apple juices were filtered through microfiltration (MF, 0.2 m) and ultrafiltration (UF, 0.02 m) ceramic tubular membranes. Under optimal conditions (8 m/s, 414 kPa and 50°C), the UF membrane resulted in higher steady 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 and UF. The chemical, physical and sensory properties of apple juices from MF and UF membranes were similar and changes during storage were comparable.
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