TECHNOLOGICAL ASPECTS AND PROSPECTS FOR THE DEVELOPMENT OF ULTRAFILTRATION IN MEMBRANE SYSTEMS
DOI:
https://doi.org/10.31359/2312.3990.2026.39.1.227Keywords:
ultrafiltration, membrane technologies, juices, concentration, purification, fouling, membrane equipment, innovations, food industry, energy efficiencyAbstract
The article considers the technological aspects of ultrafiltration in membrane systems for cleaning and concentrating juices. The main process parameters, fouling problems and modern approaches to increasing efficiency are analyzed. The prospects for using innovative membrane materials and combined technologies are determined. The directions of process optimization for improving the quality of juice products and reducing energy costs are substantiated.
Downloads
References
1. Cassano, A., Donato, L., Drioli, E. Ultrafiltration of kiwifruit juice operating parameters juice quality and membrane fouling. Journal of Food Engineering, 2007, Vol. 79(2), pp. 613–621. https://doi.org/10.1016/j.jfoodeng.2007.12.015
2. Girard, B., Fukumoto, L. R. Apple juice clarification by ultrafiltration membrane fouling and quality aspects. Food Research International, 1999, Vol. 32(7), pp. 451–458. https://doi.org/10.1016/S0963-9969(99)00106-8
3. Gulec, H. A., Onsekizoglu Bagci, P., Bagci, U. Clarification of apple juice using polymeric ultrafiltration membranes. Food and Bioprocess Technology, 2017, Vol. 10(5), pp. 875–885. https://doi.org/10.1007/s11947-017-1871-x.
4. Cassano, A., Conidi, C., Drioli, E. Physico-chemical parameters of fruit juice clarified by membrane processes. Desalination, 2009, Vol. 250, pp. 1101–1105. https://doi.org/10.1016/j.desal.2009.09.117
5. Perreault, V. et al. Effect of pectinolytic enzyme pretreatment on ultrafiltration of cranberry juice. Membranes, 2021, Vol. 11(1), pp. 1–15. https://doi.org/10.3390/membranes11010055
6. Ma, S. et al. Juice clarification with pectinase and ultrafiltration effects on apple juice composition. Journal of Food Science, 2018, Vol. 83(11), pp. 2772–2781. https://doi.org/10.1111/1750-3841.14367
7. Cassano, A., Drioli, E. Ultrafiltration and concentration of fruit juices. Journal of Food Engineering, 2011, Vol. 107, pp. 366–372. https://doi.org/10.1016/j.jfoodeng.2011.07.002
8. Baker, R. W. Membrane technology and applications in food processing. Journal of Membrane Science, 2012, Vol. 415–416, pp. 1–13. https://doi.org/10.1016/j.memsci.2012.05.003
7. Cherevko O.I., Deinychenko G.V., Dmytrevskyi D.V., Guzenko V.V., Heiier H.V., Tsvirkun L.O. Application of membrane technologies in modern conditions of juice production. Progressive technique and technologies of food production enterprises, catering business and trade, 2020, Vol. 2 (32). pp. 67-77. https://doi.org/10.5281/zenodo.4369743
9. Urošević, T. et al. Recent developments in microfiltration and ultrafiltration of fruit juices. Food and Bioproducts Processing, 2017, Vol. 106, pp. 147–161. https://doi.org/10.1016/j.fbp.2017.09.009
10. Rao, G. et al. Ultrafiltration modeling and flux decline in juice processing. Food and Bioproducts Processing, 2015, Vol. 94, pp. 147–157. https://doi.org/10.1016/j.fbp.2015.03.002
11. Ahmad, A. L., Ooi, B. S., Ismail, S. Membrane modification for flux enhancement. Chemical Engineering Journal, 2013, Vol. 223, pp. 246–267. https://doi.org/10.1016/j.cej.2013.02.130
12. Deynichenko, G., Guzenko, V., Dmytrevskyi, D., Chervonyi, V., Omelchenko, O., Horielkov, D., Korolenko, O. Developing a technique for the removing of a gel layer in the process of membrane treatment of pectin extract. Eastern-European Journal of Enterprise Technologies, 2020, 4(11–106), 63–69. https://doi.org/10.15587/1729-4061.2020.208984
13. Deynychenko, G., Guzenko, V., Dmytrevskyi, D., Chervonyi, V., Kolisnichenko, T., Omelchenko, O., Nykyforov, R. Study of the new method to intensify the process of extraction of beet pulp. Eastern-European Journal of Enterprise Technologies, 2018, 4(11–94), 15–20. https://doi.org/10.15587/1729-4061.2018.140126
14. Borneman, Z. et al. Selective removal of polyphenols in apple juice ultrafiltration. Separation and Purification Technology, 2001, Vol. 22, pp. 53–61. https://doi.org/10.1016/S1383-5866(00)00142-8
18. Deynichenko, G., Dmytrevskyi, D., Guzenko, V., Omelchenko, О., Perekrest, V. Prospects of using equipment for membrane separation of food liquids. Scientific bulletin of the Tavria State Agrotechnological University, 2023. Vol. 13, № 2. C. 1-11. https://doi.org/10.31388/2220-8674-2023-2-12
15. Ghosh, P. et al. Ultrafiltration of fruit juice and storage stability analysis. Journal of Food Science and Technology, 2019, Vol. 56(4), pp. 2010–2018. https://doi.org/10.1007/s13197-019-03648-2
16. Carvalho, J. et al. Sugar retention in fruit juice ultrafiltration processes. Journal of Food Engineering, 2008, Vol. 87, pp. 447–454. https://doi.org/10.1016/j.jfoodeng.2007.12.015
19. Deinychenko G.V., Dmytrevskyi D.V., Zolotukhinа I.V., Perekrest V.V., Guzenko V.V. Directions of improvement of processes of membrane separation of juices from fruit and berry raw materials. Progressive technique and technologies of food production enterprises, catering business and trade, 2021. Vol. 1 (33). pp. 89–98. https://doi.org/10.5281/zenodo.5036090
17. Urošević, I. et al. Influence of operating parameters in ultrafiltration of fruit juices. Food and Bioproducts Processing, 2017, Vol. 106, pp. 147–161. https://doi.org/10.1016/j.fbp.2017.09.009
