Microfiltration (MF) is classified as a non-thermal process for the fruit juice industry. It could
provide a better preservation of the phytochemical property and flavor of the juice. This work …

The effect of parameters, such as transmembrane pressure and axial flow rate, on
membrane fouling during tomato juice clarification were studied by cross-flow microfiltration …

Large particles in carrot juice create a turbid appearance; therefore, membrane treatment
can be used to clarify it. To evaluate the effect of ultrasound on the membrane processing …

Centrifugation and microfiltration (MF) were used for primary clarification of raw bottle gourd
juice. The optimized conditions (time and speed) of centrifugation and those of MF …

Clarification of fruit and vegetable juice is one of the integrated parts of modern industrial
juice processing. This paper describes the clarification of tomato juice through microfiltration …

The goals of the present investigation are to study and to model pale lager beer
dealcoholization via reverse osmosis (RO). Samples were dealcoholized at a temperature of …

Sweet orange is a important citrus fruit grown throughout the world as it rich in phytonutrients
properties and excellent source of vitamin C. The conventional clarification process involves …

There are several parameters which affects the efficiency of membrane clarification of fruit
juices, such as feed temperature, transmembrane pressure (TMP) and feed velocity …

Efforts to decrease the water use within industry are mandatory to pursue product and
process sustainability. Particularly, the European Union (EU) is at the top level for water …

The effect of enzyme liquefaction treatment on the content of α‐carotene, β‐carotene and
lutein in carrot juice was investigated. The results of single factor experimental and …