The composition of apples is subject to variability due to season and environmental
factors. This, in turn, introduces variability in the composition and turbidity of apple cider and
consequently in the outcome of the microfiltration process. The results of this work indicate that
turbidity has an effect on the permeate flux, although more data is necessary to build a clear
relationship between turbidity and flux in MF of apple cider. By understanding how turbidity
relative to membrane pore size affects the permeate flux in MF, it will be possible to select the
appropriate membrane pore size in order to maximize the flux permeate and thus increase
processing yield