Effect of previous enzymatic recirculation treatment through a tubular ceramic membrane on ultrafiltration of model solution and apple juice |
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Authors: | A Echavarria J PagánA Ibarz |
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Affiliation: | Food Technology Department, University of Lleida, XaRTA-UPV, Av. Rovira Roure, 191, 25198 Lleida, Spain |
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Abstract: | The process of ultrafiltration of a model solution and 12% soluble solids apple juice containing pectins through tubular membranes of 100 and 300 kDa (1 and 3 channels) was studied. Furthermore, in order to obtain a higher permeate flow, the fluids were previously treated with pectinolytic enzymes recirculating through a tubular membrane at different concentrations and treatment times. The permeate flow was analyzed with respect to time and the influence of enzymatic treatment on different parameters: viscosity, density, absorbance at 420 nm, reducing sugars, °Brix, color and pH. Depectinization increased the permeate flow for the model solution and apple juice with 67.52% and 53.11% when the pectinolytic enzyme preparation re-circulated across the tubular membrane. Using the lowest concentration of enzyme treatment and the longest recirculation treatment, an increase in permeate flow was obtained leading to a more favourable clarification process and economic benefits. |
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Keywords: | Ultrafiltration Enzymatic treatment Model solution Apple juice |
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