Effect of previous enzymatic recirculation treatment through a tubular ceramic membrane on ultrafiltration of model solution and apple juice

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• 作者：A. Echavarria ; J. Pagá ; n ; A. Ibarz
• 关键词：Ultrafiltration ; Enzymatic treatment ; Model solution ; Apple juice
• 刊名：Journal of Food Engineering
• 出版年：2011
• 出版时间：February 2011
• 年：2011
• 卷：102
• 期：4
• 页码：334-339
• 全文大小：519 K

文摘

The process of ultrafiltration of a model solution and 12 % soluble solids apple juice containing pectins through tubular membranes of 100 and 300 kDa (1 and 3 channels) was studied. Furthermore, in order to obtain a higher permeate flow, the fluids were previously treated with pectinolytic enzymes recirculating through a tubular membrane at different concentrations and treatment times. The permeate flow was analyzed with respect to time and the influence of enzymatic treatment on different parameters: viscosity, density, absorbance at 420 nm, reducing sugars, °Brix, color and pH. Depectinization increased the permeate flow for the model solution and apple juice with 67.52 % and 53.11 % when the pectinolytic enzyme preparation re-circulated across the tubular membrane. Using the lowest concentration of enzyme treatment and the longest recirculation treatment, an increase in permeate flow was obtained leading to a more favourable clarification process and economic benefits.