PROSPECTS OF USING EQUIPMENT FOR MEMBRANE SEPARATION OF FOOD LIQUIDS

G. Deynichenko; D. Dmytrevsky; V. Guzenko; О. Omelchenko; V. Perekrest

doi:10.31388/sbtsatu.v13i2.406

G. Deynichenko State Biotechnological University (Kharkiv) https://orcid.org/0000-0003-3615-8339
D. Dmytrevsky State Biotechnological University (Kharkiv) https://orcid.org/0000-0003-1330-7514
V. Guzenko State Biotechnological University (Kharkiv) https://orcid.org/0000-0001-8407-2404
О. Omelchenko Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky (Krivyi Rig) https://orcid.org/0000-0003-0704-5909
V. Perekrest Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky (Krivyi Rig) https://orcid.org/0000-0003-1753-0721

DOI: https://doi.org/10.31388/sbtsatu.v13i2.406

Keywords: ultrafiltration, membrane processing, baromembrane processes, clarification of fruit juices, concentration of food liquids, membrane devices.

Abstract

The article analyzes modern equipment used for juice clarification and concentration. The sequence of obtaining clarified juice using existing technologies and equipment is considered. The shortcomings of traditional technological processes are determined. The directions for improving the processes of concentrating and clarifying juice from fruit and vegetable raw materials, as well as the need to develop equipment for their implementation, are substantiated. The use of microfiltration and ultrafiltration membrane devices for juice processing is proposed. The reasons that impede the widespread use of membrane technologies in juice processing processes have been identified. The introduction of membrane technologies into the processing process will increase the yield of the product, preserve the nutritional and biological value of clarified juice, and improve the quality of the final product.