clarification of pineapple juice by microfiltration clarificação de suco de abacaxi por microfiltração

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ID: 209576
2010
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Abstract
In the present work, pineapple juice was first hydrolyzed with a commercial pectinase (Ultrazym 100 G) and then clarified by microfiltration. A tubular polyethersulfone membrane with an average cut-off of 0.3 µm and a total effective filtration area of 0.05 m² was applied. The transmembrane pressures were 1.5 and 3.0 bar, respectively, and the processes was conducted at room temperature. The results showed that the pineapple juice permeate fluxes were of 57.77 L/m²/hours (1.5 bar) and 46.85 L/m²/hours (3.0 bar). Concentration polarization and possibly fouling occurred during the processes. The best clarified juice fluxes were obtained when low transmembrane pressures (1.5 bar) were applied.
No presente trabalho, suco de abacaxi foi inicialmente hidrolisado com enzima comercial (Ultrazym 100 G) e clarificado por microlfitração. Utilizou-se membrana tubular de polietersulfona com tamanho médio de poro de 0,3 µm e área total de filtração de 0,05 m². Foram aplicadas pressões de transmembrana de 1,5 e 3,0 bar, respectivamente, e os processos foram conduzidos à temperatura ambiente. Os resultados revelaram que os fluxos de suco permeado foram de 57,77 L/m²/horas (1,5 bar) e 46,85 L/m²/horas (3,0 bar). O fenômeno de polarização de concentração e o fouling foram observados durante os processos. Os melhores fluxos de suco clarificado foram obtidos utilizando-se a pressão de transmembrana menos elevada (1,5 bar).
Reference Key
carvalho2010foodclarification Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Lucia Maria Jaeger de Carvalho;Carlos Alberto Bento da Silva
Journal software - practice and experience
Year 2010
DOI
10.1590/S0101-20612010000300040
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300040
Keywords
enzymatic hydrolysis fruit juice foods and food supplytechnology (general)

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