נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Recovery of Citrus Cloud from Aqueous Peel Extract by Microfiltration
Year:
1984
Source of publication :
Journal of Food Science
Authors :
Merin, Uzi
;
.
Shomer, Ilan
;
.
Volume :
49
Co-Authors:
SHOMER, I., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
MERIN, U., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
991
To page:
994
(
Total pages:
4
)
Abstract:
Microfiltration of reconsituted aqueous peel extract resulted in linear flux decline with time. Feed stream of reconstituted peel extract does not foul the membrane and flux decline is due solely to increased retentate viscosity. Cloud was concentrated up to 6.3% of washed dry matter, compared with 1.5% achieved by vacuum heat concentration. Permeate was at constant low viscosity during filtration experiment, free of insolubles, and crystal clear. Soluble sugars do not contribute to fouling gel layer; their permeation flux is constant, and is only a function of viscosity. Soluble high‐molecular‐weight polymers, such as pectins, cause membrane fouling and flux depression. Fluxes for soluble constituents, sucrose and pectin, were higher than those of reconstituted peel extract with similar viscosity. Copyright © 1984, Wiley Blackwell. All rights reserved
Note:
Related Files :
Citrus
Show More
Related Content
More details
DOI :
10.1111/j.1365-2621.1984.tb10377.x
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29702
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:48
Scientific Publication
Recovery of Citrus Cloud from Aqueous Peel Extract by Microfiltration
49
SHOMER, I., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
MERIN, U., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Recovery of Citrus Cloud from Aqueous Peel Extract by Microfiltration
Microfiltration of reconsituted aqueous peel extract resulted in linear flux decline with time. Feed stream of reconstituted peel extract does not foul the membrane and flux decline is due solely to increased retentate viscosity. Cloud was concentrated up to 6.3% of washed dry matter, compared with 1.5% achieved by vacuum heat concentration. Permeate was at constant low viscosity during filtration experiment, free of insolubles, and crystal clear. Soluble sugars do not contribute to fouling gel layer; their permeation flux is constant, and is only a function of viscosity. Soluble high‐molecular‐weight polymers, such as pectins, cause membrane fouling and flux depression. Fluxes for soluble constituents, sucrose and pectin, were higher than those of reconstituted peel extract with similar viscosity. Copyright © 1984, Wiley Blackwell. All rights reserved
Scientific Publication
You may also be interested in