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Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins
dc.creator | Vladisavljević, Goran | |
dc.creator | Vukosavljević, Predrag | |
dc.creator | Veljović, Mile | |
dc.date.accessioned | 2020-12-17T20:37:44Z | |
dc.date.available | 2020-12-17T20:37:44Z | |
dc.date.issued | 2013 | |
dc.identifier.issn | 0960-3085 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/3092 | |
dc.description.abstract | Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing. | en |
dc.publisher | Elsevier, Amsterdam | |
dc.rights | openAccess | |
dc.source | Food and Bioproducts Processing | |
dc.subject | Microfiltration | en |
dc.subject | Ultrafiltration | en |
dc.subject | Red raspberry juice | en |
dc.subject | Clarification | en |
dc.subject | Anthocyanin | en |
dc.title | Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 480 | |
dc.citation.issue | C4 | |
dc.citation.other | 91(C4): 473-480 | |
dc.citation.rank | M21 | |
dc.citation.spage | 473 | |
dc.citation.volume | 91 | |
dc.identifier.doi | 10.1016/j.fbp.2013.05.004 | |
dc.identifier.fulltext | http://aspace.agrif.bg.ac.rs/bitstream/id/1750/3089.pdf | |
dc.identifier.scopus | 2-s2.0-84888639819 | |
dc.identifier.wos | 000328009100022 | |
dc.type.version | publishedVersion |