Clarification of pineapple juice by microfiltration

In the present work, pineapple juice was first hydrolyzed with a commercial pectinase (Ultrazym 100 G) and then clarified by microfiltration. A tubular polyethersulfone membrane with an average cut-off of 0.3 μm and a total effective filtration area of 0.05 m2 was applied. The t...

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Detalles Bibliográficos
Publicado en:Ciência e Tecnologia de Alimentos
Autores principales: Lucia Maria Jaeger de CARVALHO, Carlos Alberto Bento da SILVA
Formato: Artigo
Lenguaje:Inglês
Publicado: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Materias:
Agrociencias
Fruit juice
membrane processes
enzymatic hydrolysis
Acceso en línea:https://www.redalyc.org/articulo.oa?id=395940101040
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