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Membrane Technologies for Fruit Juice Processing

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Book cover Fruit Preservation

Part of the book series: Food Engineering Series ((FSES))

Abstract

This chapter presents the diversity of the main membrane processes and gives a comprehensive overview of the recent advances and potentialities of membrane technologies to fruit juice processing. The basics of membrane processes are first reminded. From the general composition of fruit juices and basing on numerous examples, the chapter deals with the different separation possibilities considering the applications already implemented in the industry and the applications that are still developing. It includes water removal for cold concentration of fruit juices, solid/liquid separation for clarifying and microbiological stabilization, modulation of composition profile, recovery of functional compounds from juices or by-products, and finally, endogenous enzyme inhibition. Membrane processes present high potential because of their separation efficiency and the mild conditions needed that preserve the quality of raw fruits. They also allow the development of new products with low energy consumption and limited environmental impact. The field of applications of membrane technologies is already very large in fruit juice processing and should expand probably in the short term. Nevertheless, membrane technologies and integration strategy of membrane processes in the global processing scheme often yet have to be improved in order to better match with the economic aspects.

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Author information

Authors and Affiliations

  1. Montpellier SupAgro, Montpellier, France

    Manuel Dornier

  2. Université de Montpellier, Montpellier, France

    Marie-Pierre Belleville

  3. CIRAD, Montpellier, France

    Fabrice Vaillant

Authors
  1. Manuel Dornier
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  2. Marie-Pierre Belleville
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  3. Fabrice Vaillant
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Corresponding author

Correspondence to Manuel Dornier .

Editor information

Editors and Affiliations

  1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Amauri Rosenthal

  2. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Rosires Deliza

  3. Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

  4. Washington State University, Pullman, WA, USA

    Gustavo V. Barbosa-Cánovas

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Dornier, M., Belleville, MP., Vaillant, F. (2018). Membrane Technologies for Fruit Juice Processing. In: Rosenthal, A., Deliza, R., Welti-Chanes, J., Barbosa-Cánovas, G. (eds) Fruit Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3311-2_8

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