Clarification and concentration of melon juice using membrane processes

Élaboration d’une boisson à partir d’écart de triage de dattes : clarification par traitement enzymatique et microfiltration

“…La turbidité d'un jus de fruits dépend généralement de la teneur en pulpe dans le produit [14]. Elle est fonction de la composition et de la nature des polysaccharides (pectines, cellulose, hémicellulose), des protéines, des métaux, des tannins et des microorganismes qui y sont présents [15,16].…”

“…Au début de l'opération de microfiltration, le flux de perméats de la solution clarifiée par traitement enzymatique (130 L·h -1 ·m -2 ) est légèrement inférieur à celui rapporté pour du jus de pommes additionné de tannase (200 L·h -1 ·m -2 ) [34] et pour celui du jus de melon prétraité avec un mélange de cellulases et d'hémicellulases [14] (150 L·h -1 ·m -2 ). Ce flux relativement faible du jus de dattes est attribué à une moindre dégradation des pectines et de la cellulose par le mélange enzymatique pectinases + cellulases.…”

Production optimization of a heat-tolerant alkaline pectinase from Bacillus subtilis ZGL14 and its purification and characterization

“…8,[16][17][18][19][20][21] Based on the pH requirement for optimal enzymatic activity, pectinase can be broadly classified into acidic and alkaline pectinase. [22][23][24][25] Acidic pectinase has been extensively reported for the extraction and clarification of fruit juices and wines, 10,[26][27][28] the maceration of vegetables and fruits, the improvement of essential oil extraction and the enhancement of baby-food production, 18,29 whereas alkaline pectinase is used for pretreating waste water from the food processing industry that contains pectinaceous waste 9 and in the processing and degumming of bast fibers such as ramie (Boehmeria nivea), 8 sunn hemp (Crotalaria juncea), 8 buel (Grewia optiva) 12 and jute (Chorchorus capsularis). 30 It is also widely used in the fabric industry for the retting of plant fibers such as flax, hemp and jute, the biopreparation of cotton fabrics and the enzymatic polishing of jute/cotton blended fabrics; in the paper industry to solve the retention problem in mechanical pulp bleaching and in the treatment of pulp and paper mill effluents; and for improving the quality of black tea.…”

Flavor Retention in Progressive Freeze-Concentration of Coffee Extract and Pear (La France) Juice Flavor Condensate

“…Another drawback is the restricted concentration level (around 30 Brix) because of the limitation in applicable pressure. To improve this, osmotic evaporation has been proposed (Barbe et al, 1998;Cassano et al, 2003;Jiao et al, 2004;Vaillant et al, 2005;Cisse et al, 2011;Aguiar et al, 2012). In this method, the driving force is the transmembrane vapor pressure difference between the sample and the stripping solution, which causes the vapor transfer from the sample to be concentrated to the stripping solution through a membrane.…”