EFFECT of ENZYMES ON MICROFILTRATION of APRICOT PUREE¹

Abstract

In pilot plant filtration tests, using a ceramic microfilter, it was shown that pectinase was effective in increasing flux at an enzyme level as low as 75 ppm and thatflux increased with time during filtration. Cellulase was shown to inhibit flux when used alone or in combination with pectinase, even though it contributed to reducing viscosity of the puree.Both cellulase and pectinase were partially held back by the filter; usually more than half the pectinase was retained. This resulted in increased enzyme concentration with time in retentate. Retained enzymes might be used by continuously adding fresh puree with reduced enZyrne to retentate after starrup.

Apricots Production, Processing, and Nutrition

“…23.4) tests that used a ceramic microfilter, Hart et al (1994) showed that pectinase was effective in increasing flux at an enzyme level as low as 75 ppm and that flux increased with time during filtration. Cellulase was shown to inhibit flux when used alone or in combination with pectinase, even though it contributed to reducing viscosity of the puree (Fig.…”

“…(Source:Hart et al (1994).) Effect of selected enzymes on apricot puree viscosity (cellulase and pectinase each added at 150 ppm levels).…”

“…Effect of selected enzymes on apricot puree viscosity (cellulase and pectinase each added at 150 ppm levels). (Source:Hart et al (1994). )…”

Estudo da estabilidade de repositor hidroeletrolitico formulado a base de sucos clarificados de acerola e caju

“…Esta temperatura pode ter favorecido também a ação das enzimas que ficam retidas na membrana. Além disso, à medida que o volume do retido diminui durante a microfiltração, a concentração da enzima presente pode aumentar (HART et al, 1994). Assim, a redução da viscosidade da mistura alimentada pode ter influenciado o aumento do fluxo médio de permeado ao final do processo.…”