INVESTIGADORES
PAGLIERO Cecilia Liliana
artículos
Título:
Clarification of lemon juice using membrane process
Autor/es:
L.ESPAMER; C. PAGLIERO; A.OCHOA; J. MARCHESE
Revista:
DESALINATION
Editorial:
Elsevier
Referencias:
Lugar: Amsterdam; Año: 2006 vol. 200 p. 565 - 567
ISSN:
0011-9164
Resumen:
Conventional fruit juice clarification include process using diatomaceous earth filtration was done alter agglomeration agent were applied to the raw fruit juice. Clarifying and stabilizing process is not only complicate but also expensive. The aim of this work was to evaluate the efficiency of Microfiltration membrane, prepared in our laboratory, on lemon juice clarification. The clarified permeate juice presents titrable acidity, pH and TSS values comparable with those of untreated fresh lemon juice. The results shows that an increase in pressure does not alter the permeatecharacteristics. Permeate flux increase with the increased of both, pressure and feed flow rate. The optimal performance was achieved with 0.6 bar transmembrane pressure and 1 m/s feed flow rate.
