Application of membrane technologies in modern conditions of juice production

Дейниченко, Григорій Вікторович and Дейниченко, Григорий Викторович and Deynichenko, Grygoriy and Черевко, Александр Иванович and Черевко, Олександр Іванович and Dmytrevskyi, Dmytro and Дмитревський, Дмитрий Вячеславович and Дмитревський, Дмитро В’ячеславович and Гузенко, Василий Владимирович and Huzenko, Vasyl and Гузенко, Василь Володимирович and Tsvirkun, Liudmyla and Цвіркун, Людмила Олександрівна and Цвиркун, Людмила Александровна (2020) Application of membrane technologies in modern conditions of juice production. Прогресивні техніка та технологія харчових виробництв, ресторанного господарства і торгівлі (32). pp. 67-77. ISSN 2519-2922

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Abstract

Lighting is one of the main steps in apple juice production. This process is carried out with the aim of colloidal stabilization of the product during storage, as well as to improve the consumer appearance of the product and its organoleptic properties. In order for the product to comply with international standards, it is necessary to use modern equipment based on advanced technologies. Such equipment includes membrane technologies that provide a higher yield, improve the taste, presentation and nutritional value of fruit and berry juices. At the same time, vitamins, amino acids and other biologically active components are preserved in the products. This is possible due to the elimination of preservatives and the stage of heat sterilization. The combination of various types of membrane processes makes it possible to create energy-efficient technologies for concentrating juices and obtain new types of products. One of the main areas of application of membranes in the production of juices is their illumination. Lighting of juices is carried out with the aim of destroying the colloidal system of the product, removing high molecular weight protein, pectin and polyphenolic substances and microorganisms. In this case, a prerequisite is the preservation of biologically active and valuable components, such as vitamins, sugars, mineral and aromatic substances, acids. Recently, membrane methods for the separation of mixtures have become widespread. These technologies are characterized by simplicity, economy and efficiency. The traditional technologies and equipment used for the processing of food liquids are analyzed. The disadvantages of existing technological processes are identified. The expediency of improving the process of lighting juices from fruit raw materials and the creation of equipment for its implementation have been proved. The application of membrane technologies for the processing of juices from fruit raw materials is proposed. The main advantages of introducing membrane technologies into the processing process are presented. The disadvantages that complicate the use of membrane technologies in the process of processing liquid media have been identified. The expediency of using ultrafiltration membranes for illumination of apple juice has been substantiated.

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