EFFECT of ENZYMES ON MICROFILTRATION of APRICOT PUREE

Autor:	C.C. Huxsoll, Peter F. Hanni, Marcus R. Hart, Keng C. Ng
Rok vydání:	1994
Předmět:	chemistry.chemical_classification Enzyme level Chromatography biology Chemistry General Chemical Engineering Microfiltration Cellulase law.invention Enzyme Pilot plant law biology.protein Pectinase Flux (metabolism) Filtration Food Science
Zdroj:	Journal of Food Process Engineering. 17:19-32
ISSN:	1745-4530 0145-8876
DOI:	10.1111/j.1745-4530.1994.tb00326.x
Popis:	In pilot plant flitration 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 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. 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 enzyme to retentate after startup.
Databáze:	OpenAIRE
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