eros Biss Intemational Journal of Fad Science and Technology 2001, 36 663-667 Effect of membrane pore of ultrafiltered apple Elpidio Zérate-Rodriguer,' Enrique Ortega-Rivas'* & Gustavo Y. Barbosa-Cénovas 1 Posgraduste Programme in Food Science and Technology, University of Chihuabus, Apdo Postal 1912.C, Chua Ct asics 2 Bloloicl Systems Engineering, Washington Slate University, Pullman, WA 99164 6120, USA ( Received 25 October 1989; Accepted in revised form 12 Octaber 2000) ‘Summary Fresh apple juice was processed using an ullrafiltration (UF) unit, with polysulphone ‘membranes of 10 000 and 50.000 daltons pore size. Trans-membrane pressures of 103, 120.5, 138 and 155 kPa were studied. Recovery percentages of 0,25, 50 and 75 were tested for the smaller pore membrane, ax well as 0, 10, 20, 30, 40, 50 and 66 for the larger pore ‘membrane. The responses to these factors were evaluated for the quality attributes pH, acid content, soluble solids and colour. In general terms, pH, acid content, and soluble solids did not change bul presented ss variability for the smaller pore membrane treatment. Relative colour changes were observed for both membranes, with an evident browning trend, which was more detectable for the larger pore membrane treatment Introduction In the United States, product of apple juice sold fresh without any permanent preservative treat- ment, is known as sweet cider. In Europe, apple der is generally allowed to ferment, and the cquivalent of such cider in North America would be termed hard cider. Apple juice is generally understood to be sweet cider that has been clarified and then treated by some method, typic- ally heat pasteurization, lo prevent spoilage. Sweel ider is normally perceived as a wholesome and nutritious beverage, with superior flavour and excellent bodly, and is appealing to consumer groups whose demand is for healthy and natural food products. On the other hand, apple juice ts conceived as a brilliantly clear product, but may be associated with nutritious and sensory impair- ‘ment as a result of thermal treatment ‘Ultrafiltration (UF) can be used as a unique ‘operation for the clarification and pasteurization sComesponent Fux; +5214 144 492, mu: coreg acsn Ape juice, membrane separation, quality riba, lfitration of apple juice because of ils operating principle (Ontega-Rivas, 1995). The separating capability of ultraftration (UF) can be identified in terms of the rejection coefficient of a membrane against a specific molecular weight. The rated molecular weight cut-off defines the smallest particle or ‘molecule which can be retained by a membrane, ‘The importance of processing of some liquid foods lis in the fact that these membrane characteristies will give specificity in terms of permeating soluble sugars and flavour components whilst relaining suspended solids and large molecules. As micro- ‘organisms, spores, and other particulates respon- sible for spoilage are retained, diverse liquid foods treated by UF are said to be coldtsterilized (Ortega-Rivas, 1995), Apple juice is normally depectinized prior to UF treatment, to increase Mux rate and reduce fouling, Some investigations have been reported regard- ing the quality of apple juice treated by membrane filtration. Heatherbell ef al. (1977) clarified apple juice by UF and oblained a stable dear product Rao et al. (1987) studied the retention of odour- active volatiles using different UF membrane ‘materials. Padilla & McLellan (1989) investigated cid