Clarification of pineapple juice by microfiltration

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dc.creatorLucia Maria Jaeger de CARVALHO
dc.creatorCarlos Alberto Bento da SILVA
dc.date2010
dc.date.accessioned2026-07-07T04:21:42Z
dc.descriptionIn 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940101040
dc.identifier.urihttp://hdl.handle.net/123456789/459137
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.30
dc.subjectAgrociencias
dc.titleClarification of pineapple juice by microfiltration
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos