Influence of depectinization on apple juice ultrafiltration

Álvarez, Silvia; Álvarez, Roberto; Riera, Francisco A.; Coca, José

doi:10.1016/s0927-7757(98)00235-0

Cited by 77 publications

(67 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…L'efficacité du traitement enzymatique de la solution brute obtenue à partir de pâte de dattes a été définie à l'aide des paramètres de turbidité et de viscosité dynamique [33].…”

Section: Effet Du Traitement Enzymatique Sur La Solution Brute De Datteunclassified

“…Ces deux phénomènes induisent, l'un comme l'autre, une orientation facile de ces constituants de la boisson dans le sens de l'écoulement, il s'ensuit donc une plus faible viscosité. De même, les enzymes pectolytiques provoquent l'hydrolyse des molécules de pectines et la formation de complexes pectines-protéines qui précipitent [33]. La dégradation des pectines par les enzymes pectolytiques permet une réduction de la capacité de rétention d'eau et provoque une meilleure mobilité de la phase aqueuse [31], ce qui explique l'abaissement de la viscosité et de la turbidité observées pour la boisson de dattes traitée par le mélange de cellulases et de pectinases.…”

Section: éVolution De La Viscositéunclassified

“…Cette augmentation du flux peut être expliquée par la réduction de la viscosité dynamique de la boisson brute (figure 3) qui induit un meilleur transfert de solvant à travers la lumière libre des pores [33,36]. L'effet du colmatage externe serait par ailleurs plus aéré du fait de l'hydrolyse de la plus grande partie des fibres.…”

Section: éVolution De La Performanceunclassified

See 2 more Smart Citations

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

Cheikh-Rouhou

Baklouti²,

Hadj-Taieb³

et al. 2006

Fruits

View full text Add to dashboard Cite

--Introduction. Despite their high nutritional value, by-products of dates are valueless in Tunisia, an important date-producing country. Our study aimed at testing a method for recovering these products by means of extraction, starting from a date paste, of a clarified drink. Materials and methods. The process of pulp extraction adopted was inspired by a traditional method. A rough solution obtained from the dilution of date paste was treated with enzymes (pectinases and cellulases) and by tangential microfiltration. The chemical composition, physico-chemical characteristics and rheological characteristics of the clarified drink obtained were determined. Results and discussion. The extracted rough solution has a high sugar content. The use of both microfiltration and enzymatic treatment resulted in a juice that has little acid content, with relatively low viscosity and turbidity and with a flow behaviour comparable to that of any other fruit juice. Conclusion. By-products of dates can be transformed, by the means of the usual processes, into a pleasant and marketable drink.

show abstract

“…L'efficacité du traitement enzymatique de la solution brute obtenue à partir de pâte de dattes a été définie à l'aide des paramètres de turbidité et de viscosité dynamique [33].…”

Section: Effet Du Traitement Enzymatique Sur La Solution Brute De Datteunclassified

Section: éVolution De La Viscositéunclassified

See 1 more Smart Citation

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

Cheikh-Rouhou

Baklouti²,

Hadj-Taieb³

et al. 2006

Fruits

View full text Add to dashboard Cite

show abstract

“…Therefore, the juice is treated with enzyme to degrade the viscous pectin (Sahin and Bajindirli 1993;Rai et al 2004). Pectinolytic enzymes break down the pectin molecules, which facilitate the formation of pectin-protein flocs, leaving a clear supernatant and significantly removing the colloidal formulations in the juices (Yusuf and Ibrahim 1994;Alvarez et al 1998).…”

Section: Introductionmentioning

confidence: 99%

Process optimization for enzyme aided clarification of watermelon juice

et al. 2012

View full text Add to dashboard Cite

Watermelon juice was exposed to the enzyme masazyme at varying enzyme concentrations (0.01-0.1 % w/w) and different time (20-120 min) and temperature (30-50°C) combinations. The effects of the treatments on selected responses (juice recovery, total dissolved solids (TDS), viscosity, turbidity, cloud stability and L value) were determined employing a second order Box Behnken Design in combination with Response Surface Methodology. Enzymatic treatment effectively degraded polysaccharides, resulting in reduced viscosity, turbidity and absorbance value and increased juice recovery, total dissolved solids and lightness. R 2 value for all models for the dependent variables were greater than 90 %. The maximum juice recovery (86.27 %), TDS (8.7°Brix) and L value (17.57) while minimum viscosity (0.0020 Pa.s.), turbidity (39.37 NTU) and cloud stability (0.033 abs) were obtained when enzyme treatment was set up with 0.09 % w/w enzyme concentration at 46.90°C and 117.45 min.

show abstract

“…Starch can also lead to difficulties during clarification and cause a secondary haze in juices. Therefore it should not be present in clarified juices [1].…”

Section: Introductionmentioning

confidence: 99%

Influence of depectinization in the ultrafiltration of West Indian cherry (Malpighia glabra L.) and pineapple (Ananas comosus (L.) Meer) juices

Barrosi

Mendes

Peres

2004

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

SUMMARYWest Indian cherry (Malpighia glabra L.) and pineapple (Ananas comosus (L.) Meer) juice clarification by cross-flow UF, using polysulphone hollow fiber and ceramic tubular membranes with, respectively, nominal molecular weight cut off values of 100kDaltons and average pore diameters of 0.01µm, were studied. The influence of enzymatic treatment using enzyme concentrations of 20, 100 and 300mg/L, a time of 90min and a temperature of 40ºC for depectinization was verified. The juices were then clarified in a laboratory scale filtration unit, with an effective filtration area of 0.12m 2 for the polysulphone hollow fiber membrane and of 0.005m 2 for the ceramic tubular membranes. The influence of enzymatic treatment on viscosity, turbidity and total pectin of the juice, before ultrafiltration, is reported. Membrane performance was evaluated in terms of flow rate and clarity of the permeate. The permeate flow rate of depectinized pineapple juice was higher (30 -60%) for both membranes. Depectinized West Indian cherry juice presented a lower permeate flow rate for the polysulphone hollow fiber membrane. The increase in permeate flow rate, with the use of the 300mg/L and 100mg/L enzyme concentration was not significant, so it is economically advantageous to ultrafilter depectinized juice, treated with an enzyme concentration of 20mg/L.

show abstract

Influence of depectinization on apple juice ultrafiltration

Cited by 77 publications

References 10 publications

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

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

Process optimization for enzyme aided clarification of watermelon juice

Influence of depectinization in the ultrafiltration of West Indian cherry (Malpighia glabra L.) and pineapple (Ananas comosus (L.) Meer) juices

Contact Info

Product

Resources

About