Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration

This is the authors' abstract. We don't add key points for this paper.

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 × 10 6 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.