OPTIMIZATION OF THE CROSSFLOW MICROFILTRATION OF ARAZÁ JUICE (Eugenia stipitata) UNDER DIFFERENT OPERATION MODES OPTIMIZACIÓN DEL PROCESO DE MICROFILTRACIÓN TANGENCIAL DE JUGO DE ARAZÁ (Eugenia stipitata) A DIFERENTES MODOS DE OPERACIÓN

OPTIMIZATION OF THE CROSSFLOW MICROFILTRATION OF ARAZÁ JUICE (Eugenia stipitata) UNDER DIFFERENT OPERATION MODES OPTIMIZACIÓN DEL PROCESO DE MICROFILTRACIÓN TANGENCIAL DE JUGO DE ARAZÁ (Eugenia stipitata) A DIFERENTES MODOS DE OPERACIÓN

This study analyzed the effects of temperature and transmembrane pressure on the crossflow microfiltration process of arazá (Eugenia stipitata) juice treated with a commercial pectic enzyme preparation, thus finding the appropriate operation values of the process. Clarified arazá juice was obtained...

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Détails bibliographiques
Auteurs principaux: Angelo G RAMIREZ L, Diego F de los RIOS C, Carlos A VÉLEZ P, Heidy L GALLEGO O
Format: article
Langue:EN
Publié: Universidad de Antioquia 2011
Sujets:
microfiltración
membranas cerámicas
jugos
licuefacción enzimática
factor de reducción volumétrica
Microfiltration
ceramic membranes
juices
enzymatic liquefaction
volumetric reduction factors
Food processing and manufacture
TP368-456
Pharmaceutical industry
HD9665-9675
Accès en ligne:https://doaj.org/article/a8d2fc0d9b584d03a5c28611af7070bc
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https://doaj.org/article/a8d2fc0d9b584d03a5c28611af7070bc

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