Influence of depectinization on apple juice ultrafiltration

被引：52

作者：

Alvarez, S ^{[1
]}

Alvarez, R ^{[1
]}

Riera, FA ^{[1
]}

Coca, J ^{[1
]}

机构：

[1] Univ Oviedo, Dept Chem Engn & Environm Technol, E-33071 Oviedo, Spain

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 1998年 / 138卷 / 2-3期

关键词：

apple juice; ultrafiltration; pectin; enzymes; depectinization;

D O I：

10.1016/S0927-7757(98)00235-0

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Unclarified pressed apple juice was treated with various amounts of a commercial pectinase, Pectinex 3XL (0-400 ppm), for 2 h at 55 degrees C in a batch reactor. The resulting product was prefiltered using a 44 mu m metallic filter and pumped through a commercial zirconium oxide ultrafiltration membrane (cut-off 15 000 Da). The influence of the enzymatic treatment on several properties of the juice before the ultrafiltration step is reported. The permeate flux was proportional to the pectin content present in the feed to the ultrafiltration module. (C) 1998 Elsevier Science B.V.

引用

页码：377 / 382

页数：6

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