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פותח על ידי קלירמאש פתרונות בע"מ -
Ultrafiltration performance of heat-treated Shamouti orange [Citrus sinensis (L.) Osbeck] juice
Year:
1999
Authors :
מרין, עוזי
;
.
שומר, אילן
;
.
Volume :
47
Co-Authors:
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Shomer, I., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Facilitators :
From page:
2617
To page:
2622
(
Total pages:
6
)
Abstract:
During ultrafiltration of orange juice with inorganic membranes, heating of the juice prior to the filtration experiment resulted in a significant increase of the fouling indices. The effect of the irreversible fouling (Rif) was always high, whereas the reversible fouling (Rrf) depended on the treatment. It was clearly seen that fouling was reduced after pectin degradation, but the heat treatment applied to the juice before filtration still resulted in reduced fluxes. It is suggested that pectins and proteins that undergo flocculation/coagulation during the heat treatment tend to interact with the membrane-filtering layer and to cause reduction of permeation flux. To clean the membrane to restore its pure water flux, close to the initial one, a proteolitic enzyme detergent wash was needed.
Note:
Related Files :
artificial membrane
cell membrane
chemistry
detergent
enzyme
enzyme degradation
Membranes, Artificial
orange juice
pectin
proteins
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/jf980774n
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23627
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:01
Scientific Publication
Ultrafiltration performance of heat-treated Shamouti orange [Citrus sinensis (L.) Osbeck] juice
47
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Shomer, I., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Ultrafiltration performance of heat-treated Shamouti orange [Citrus sinensis (L.) Osbeck] juice
During ultrafiltration of orange juice with inorganic membranes, heating of the juice prior to the filtration experiment resulted in a significant increase of the fouling indices. The effect of the irreversible fouling (Rif) was always high, whereas the reversible fouling (Rrf) depended on the treatment. It was clearly seen that fouling was reduced after pectin degradation, but the heat treatment applied to the juice before filtration still resulted in reduced fluxes. It is suggested that pectins and proteins that undergo flocculation/coagulation during the heat treatment tend to interact with the membrane-filtering layer and to cause reduction of permeation flux. To clean the membrane to restore its pure water flux, close to the initial one, a proteolitic enzyme detergent wash was needed.
Scientific Publication
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