Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration |
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| Authors: | S.F. BAREFOOT H.Y. TAI S. C. BRANDON R. L. THOMAS |
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| Affiliation: | Authors Barefoot and Thomas are with the Food Science Dept, Clemson Univ., Clemson, SC 29634-0371. Author Tai is with the Dept. of Food Science, Pennsylvania State Univ., University Park, PA 16802. Author Brandon is with CARRE Inc., 109 Debra Street, Seneca, SC 29678. |
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| Abstract: | The potential for production of microbiologically stable apple juice by metallic membrane ultrafiltration was assessed. Thermal sterilization treatments caused no detectable changes in membrane performance. Sterile membranes were challenged with approximately 3 × 106 colony forming units per gram of each of three organisms, Pseudomonas diminuta, Bacillus coagulans, and Saccharomyces cerevisiae, suspended in apple puree or peptone. Reductions achieved by ultrafiltration of peptone at operating pressure were 5.1, 7.6, and >9.0 logs for the three organisms, respectively. Reductions of organisms in apple puree were at least 1.5 logs greater. Metallic membranes eliminated yeasts and molds from juice. Apple juice produced from uninoculated apple puree was stable at 20–25°C for 1 yr. |
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