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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Bibliographic Details
Main Authors:	Angelo G RAMIREZ L, Diego F de los RIOS C, Carlos A VÉLEZ P, Heidy L GALLEGO O
Format:	article
Language:	EN
Published:	Universidad de Antioquia 2011
Subjects:	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
Online Access:	https://doaj.org/article/a8d2fc0d9b584d03a5c28611af7070bc
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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

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