Storage Stability Study of Lemon Juice Processed with Membrane Processes such as Microfiltration and Reverse Osmosis

Shamli A. Chopde


Membrane separation processes were optimized for obtaining clarified lemon juice and concentrated lemon juice, maintaining its nutritional characteristics. The experimental process involves fruit juice extraction followed by an enzymatic liquification, clarification by microfiltration and the concentra-tion by Reverse Osmosis (RO) with operation pressures of 400 psi. Microfiltration result showed a pronounced reduction in turbidity after the clarification process. Titrable acidity, vitamin C, pH, total soluble solids, viscosity and turbidity were exam-ined in feed, retentate and permeate streams for RO. Reverse Osmosis concentrated lemon juice storage stability was studied for a period of three months. Storage stability results showed negligible reduction in the nutritional characteristics of lemon juice concentrate and product quality was maintained due to the ascorbic acid preservation during the storage period at 50 C for a period of three months in three different packaging materials however amber glass bottles at 50C shows the best result during storage.

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