Uses of Ceramic Membrane-Based Technology for the Clarification of Mosambi, Pineapple and Orange Juice

This chapter discusses the preparation and characterization of low-cost ceramic membranes for microfiltration (MF) application. The objective of this chapter is to elaborate the development of inorganic membranes which are low in cost and have a definite pore size and porosity to clarify mosambi, pineapple and orange juice and thereby provide a good juice quality. The clarified juice will thus have very less pectin content, higher clarity and good citric acid content and lesser reduction in oBrix. Hence, this microfiltration operation will be responsible for retaining sugars and flavoured components along with the elimination of substance that contributes towards the deterioration of fruit juice quality such as different colloidal substances. The subsequent sections of this chapter intricate the various experimental studies that are carried out to determine the membrane morphology and the subsequent microfiltration of the different fruit juices.