Deacidification of cranberry juice by electrodialysis: Impact of membrane types and configurations on acid migration and juice physicochemical characteristics
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- 作者：Elodie Serrea ; b ; Elodie.Serre.1@ulaval.ca" class="auth_mail" title="E-mail the corresponding author ; Elodie Rozoya ; b ; Elodie.Rozoy.1@laval.ca" class="auth_mail" title="E-mail the corresponding author ; Karine Pedneaulta ; c ; Karine.pedneault@cdbq.net" class="auth_mail" title="E-mail the corresponding author ; Stella Lacourd ; Stella.Lacour-cartier@univ-montp2.fr" class="auth_mail" title="E-mail the corresponding author ; Laurent Bazineta ; b ; Laurent.Bazinet@fsaa.ulaval.ca" class="auth_mail" title="E-mail the corresponding author ;
- 关键词：Cranberry juice ; Deacidification ; Electrodialytic configuration ; Bipolar membrane ; Titratable acidity ; PACs ; Organic acids ; Selective migration
- 刊名：Separation and Purification Technology
- 出版年：2016
- 出版时间：11 May 2016
- 年：2016
- 卷：163
- 期：Complete
- 页码：228-237
- 全文大小：680 K
文摘
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EDBM configuration is the most effective one to deacidify cranberry juice.
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After 3 h of experiment, 40% of deacidification was obtained and 80% after 6 h.
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All antioxidant compounds remained in cranberry juice during deacidification.
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Selectivity in migration: citric acid > malic acid > quinic acid.