Clarification of pineapple juice by microfiltration

Food Science and Technology (Campinas)

Lucia Maria Jaeger De Carvalho²  Carlos Alberto Bento Da Silva¹ 

[1] ,Universidade Federal do Rio de Janeiro Faculdade de Farmácia Departamento de Produtos NaturaisRio de Janeiro RJ ,Brasil

关键词: fruit juice;    enzymatic hydrolysis;    membrane processes;    suco de fruta;    hidrólise enzimática;    processos com membranas;   

DOI  :  10.1590/S0101-20612010000300040

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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