Artículo

EFFECTS OF PECTINASE IMMOBILIZATION DURING HOLLOW FIBER ULTRAFILTRATION OF APPLE JUICE

Carrin, Maria ElenaIcon ; Ceci, Liliana Noemí; Lozano, Jorge EnriqueIcon
Fecha de publicación: 10/2000
Editorial: Wiley Blackwell Publishing, Inc
Revista: Journal Of Food Process Engineering
ISSN: 0145-8876
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

The immobilization of commercial pectinases by physical adsorption on hollow fiber ultrafiltration (HFUF) membranes was studied in view of its possible application in fruit juice clarification. The optimal pH during immobilization and washing was investigated, as well as the effects of enzyme and pectin concentrations and retentate flow on the operation. Results indicated that permeate flux was not initially increased when pectin solution or apple juice was ultrafiltred through pectinase immobilized on HFUF membranes. However, enzyme immobilization greatly extended the membrane operation, by keeping permeate flux constant during prolonged periods at a reasonable yield.
Palabras clave: Pectinase Immobilization , Ultrafiltration , Hollow Fiber , Apple Juice
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/36748
URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2000.tb00516.x/abstract
DOI: http://dx.doi.org/10.1111/j.1745-4530.2000.tb00516.x
Colecciones
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Carrin, Maria Elena; Ceci, Liliana Noemí; Lozano, Jorge Enrique; EFFECTS OF PECTINASE IMMOBILIZATION DURING HOLLOW FIBER ULTRAFILTRATION OF APPLE JUICE; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 23; 4; 10-2000; 281-298
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