Molecular Weight Cut‐off of Ultrafiltration Membranes and the Quality and Stability of Apple Juice

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Abstract
The quality and stability of apple juice clarified using 10,000 (10K), 50K, 100K, and 500K daltons molecular weight cut‐off (MWCO) hollow fiber membranes were examined . Ultrafiltered juice was tested for initial stability, starch presence, pH, total acidity, total solids, soluble solids, turbidity, browning, Hunter color, total phenols, and sensory attributes. Turbidity, browning, total phenols, and sensory color were different depending upon the MWCO used. Samples were stored at 18°C and 43°C for 6 months and evaluated monthly. At 18°C, there were no significant changes but initial differences due to membranes remained. At 43°C, the increase in turbidity, browning, and chroma, as well as the decrease in lightness and hue with time, were significant. Reaction rates were all the same independent of the MWCO except for chroma.

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