Crossflow microfiltration for the cold stabilization of roselle (Hibiscus sabdariffa L.) extract

被引:25
|
作者
Cisse, Mady [2 ]
Vaillant, Fabrice [1 ,3 ]
Soro, Doudjo [4 ]
Reynes, Max [1 ]
Dornier, Manuel [1 ]
机构
[1] CIRAD, UMR Qualisud, Montpellier SupAgro, F-34398 Montpellier 5, France
[2] Univ Cheikh Anta Diop, Ecole Super Polytech, Dakar, Senegal
[3] Univ Costa Rica, Ctr Invest Tecnol Alimentos, San Jose, Costa Rica
[4] Inst Natl Polytech Felix Houphouet Boigny INP HB, LAPISEN, Yamoussoukro, Cote Ivoire
关键词
Microfiltration; Sterilization; Optimization; Volumetric reduction ratio; BLACK CARROT ANTHOCYANINS; ARR; CAM; JUICE; THERMAL-DEGRADATION; FRUIT JUICES; CLARIFICATION; STABILITY; CHOLESTEROL; PERFORMANCE; APOPTOSIS; MEMBRANES;
D O I
10.1016/j.jfoodeng.2011.04.001
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
In this study, roselle extract was cold sterilized by crossflow microfiltration. At laboratory scale the optimal operating conditions at volumetric reduction ratio (VRR) 1 cannot be generalized when VRR is greater than 1. Indeed, at VRR 1 the optimal transmembrane pressure was 2.5 bar with a permeate flux of 185 L h(-1) m(-2), while at VRR 20 optimal pressure was 3.7 bar with a permeate flux of 95 L h(-1) m(-2). A simple model that allowed to represent the effect of VRR and transmembrane pressure on the permeate flux was adjusted with the experiments done at laboratory scale. This model used to predict the permeate flux using a semi-industrial pilot scale equipment gave a good match between the experimental and calculated performances. Permeate was collected aseptically and stored at 4, 20 and 37 degrees C for 90 days. A roselle extract storage at 4 and 20 degrees C was appropriate for consumption after a 3 month shelf life. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:20 / 27
页数:8
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