Commercial sterilization of fruit juices by ultrafiltration / microfiltration membranes

• Autores: Lucía María Jaeger de Carvalho, Carlos Alberto Bento da Silva, F. D. B. Abadio, J. R. Gava
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 333, 2002, págs. 123-128
• Idioma: español
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• Resumen

  • The presence of microorganisms in foodstuff is always a public health problem. Fruit juices has a large number of consumers all over the world mainly that ones from tropical fruits. New alternatives technologies to substitute the heat treatment had been tested and applied to obtain clear and commercially sterile juices as ultrafiltration (UF)and microfiltration (MF). Clarified pineapple juices form Pérola variety, obtained from a Plate and Frame and a Tubular Systems using polysulfone, polyethersulfone and polyvinilidene fluoride membranas with MWC of 0.45, 0.3 and 0.1u(MF)and 30-80; 50 and 100 KDa (UF) was analysed to evaluate their microbiological quality (Salmonella, Faecalis coliforms, Yeasts and Molds, Lactic bacteria and Plate Count) after the processes operating at different transmembrane pressures, according with Brazilian legislation. The results showed that MF and UF could reduce the initial pineapple juice contamination and promete commercial sterility in clarified juices.