ULTRAFILTRATION OF GREEN TABLE OLIVE BRINES - INFLUENCE OF SOME OPERATING PARAMETERS AND EFFECT ON POLYPHENOL COMPOSITION

被引：15

作者：

BRENES, M

MONTANO, A

GARRIDO, A

机构：

[1] Institute de la Grasa y sus Derivados, (CS.I.C), Sevilla, 41012

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06055.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Influence of several variables on ultrafiltration (UF) of green table olive brines was studied. Flux improved when temperature increased, although an interval of 30–40°C was recommended, especially when bentonite was used. To prevent darkening of regenerated brines for preservation for several days, sodium bisulfite had the best effect, although ascorbic acid was suggested. HPLC polyphenol analyses in the original brine, permeate and concentrate confirmed that UF removed a great amount of the polymerized polyphenols from the premeate. Simple phenols were not removed effectively, except for vanillin, caffeic acid and 4‐hydroxybenzoic acid which were substantially eliminated. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：214 / 217

页数：4

共 7 条

[1]

BOX GEP, 1978, STATISTICS EXPT

[2] REGENERATION OF SPANISH STYLE GREEN TABLE OLIVE BRINES BY ULTRAFILTRATION [J].