Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes
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| Format: | Artículo científico |
| Language: | en |
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Academia Brasileira de Ciências
2016
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| _version_ | 1876456513634041856 |
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| author | PLÍNIO R.F. CAMPOS |
| author_facet | PLÍNIO R.F. CAMPOS |
| contents | Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes PLÍNIO R.F. CAMPOS APARECIDO N. MÓDENES FERNANDO R. ESPINOZA-QUIÑONES DANIELA E.G. TRIGUEROS SUELI T.D. BARROS NEHEMIAS C. PEREIRA Multidisciplinaria (Ciencias Naturales y Exactas) micro Grape juice reverse osmosis ultra filtration enzymatic treatment In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP) has been investigated. By using Novozym 33095® and Ultrazym AFP L® enzymes varying three operating parameters, the best result on the grape pulp characteristics was attained for the Novozym 33095® performed at 35 oC, 15 min. and 50 mgL -1. In micro/ultra filtration processes after enzymatic pretreatment, the best performance of the MSP with high permeate flux value and suitable grape juice characteristics was attained using 0.05 μ m membrane pore size, 1 bar pressure and 40 o C treatment temperature. When reverse osmosis process is operated at 40 bar and 40 o C, high soluble solid and low turbidity values are attained. An enzymatic treatment along with MSP has shown an alternative and efficient grape juice processing system, being possible to extend to other foods. 2016 artículo científico 0001-3765 https://www.redalyc.org/articulo.oa?id=32744812036 en http://www.redalyc.org/revista.oa?id=327 Anais da Academia Brasileira de Ciências application/pdf Academia Brasileira de Ciências Anais da Academia Brasileira de Ciências (Brasil) Num.1 Vol.88 |
| format | Artículo científico |
| id | redalyc_32744812036 |
| institution | Redalyc |
| language | en |
| publishDate | 2016 |
| publisher | Academia Brasileira de Ciências |
| spellingShingle | Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes PLÍNIO R.F. CAMPOS Multidisciplinaria (Ciencias Naturales y Exactas) micro Grape juice reverse osmosis ultra filtration enzymatic treatment Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes PLÍNIO R.F. CAMPOS APARECIDO N. MÓDENES FERNANDO R. ESPINOZA-QUIÑONES DANIELA E.G. TRIGUEROS SUELI T.D. BARROS NEHEMIAS C. PEREIRA Multidisciplinaria (Ciencias Naturales y Exactas) micro Grape juice reverse osmosis ultra filtration enzymatic treatment In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP) has been investigated. By using Novozym 33095® and Ultrazym AFP L® enzymes varying three operating parameters, the best result on the grape pulp characteristics was attained for the Novozym 33095® performed at 35 oC, 15 min. and 50 mgL -1. In micro/ultra filtration processes after enzymatic pretreatment, the best performance of the MSP with high permeate flux value and suitable grape juice characteristics was attained using 0.05 μ m membrane pore size, 1 bar pressure and 40 o C treatment temperature. When reverse osmosis process is operated at 40 bar and 40 o C, high soluble solid and low turbidity values are attained. An enzymatic treatment along with MSP has shown an alternative and efficient grape juice processing system, being possible to extend to other foods. 2016 artículo científico 0001-3765 https://www.redalyc.org/articulo.oa?id=32744812036 en http://www.redalyc.org/revista.oa?id=327 Anais da Academia Brasileira de Ciências application/pdf Academia Brasileira de Ciências Anais da Academia Brasileira de Ciências (Brasil) Num.1 Vol.88 |
| title | Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes |
| topic | Multidisciplinaria (Ciencias Naturales y Exactas) micro Grape juice reverse osmosis ultra filtration enzymatic treatment |
| url | https://www.redalyc.org/articulo.oa?id=32744812036 |