Production of black-currant juice concentrate by using membrane distillation

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In this study the applicability of membrane distillation (MD) was investigated to produce black-currant juice concentrate. For the experiments enzyme treated, pre-filtered by microfiltration and pre-concentrated by reverse osmosis fruit juice was applied. The measurements were carried out in a hollow fibre membrane contactor. Two different temperature differences were investigated as driving force: 15 and 19 °C. The shape of the curves of the fluxes appeared very similar at both temperature differences, however in case of the higher driving force the observed flux was 80% higher than in case of the lower driving force. By the MD process the pre-treated initial juice with 22°Brix total soluble solid (TSS) content was concentrated up to 58.2°Brix. Samples were collected during the concentration process and the density, total acid content (TAC) and anthocyanin content were measured. From the results it can be concluded that all the analysed parameters were directly proportional to the increase of the TSS in the juice. Due to the increase of the TAC the pH of the final concentration decreased under pH = 2.

Original languageEnglish
Pages (from-to)309-314
Number of pages6
Issue number1-3
Publication statusPublished - May 31 2009



  • Black-currant juice
  • Influence of temperature difference
  • Membrane distillation

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)
  • Materials Science(all)
  • Water Science and Technology
  • Mechanical Engineering

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