سال انتشار: ۱۳۸۶

محل انتشار: پنجمین کنگره بین المللی مهندسی شیمی

تعداد صفحات: ۵

نویسنده(ها):

Alireza Habibi – Chemical Engineering Department, Amirkabir University of Technology (Tehran polytechnic),Tehran, Iran.
Abdoreza Aroujalian – Chemical Engineering Department, Amirkabir University of Technology (Tehran polytechnic),Tehran, Iran. Food Process Engineering and Biothechnological Research Center, Amirkabir University of Technology (Tehran polytechnic),Tehran, Iran
Farzin Zokaee – Chemical Engineering Department, Amirkabir University of Technology (Tehran polytechnic),Tehran, Iran. Food Process Engineering and Biothechnological Research Center, Amirkabir University of Technology (Tehran polytechnic),Tehran, Iran
Ahmadreza Raisi – Chemical Engineering Department, Amirkabir University of Technology (Tehran polytechnic),Tehran, Iran.

چکیده:

Enzymatic hydrolysis and ultrafiltration (UF) membrane process were used as two techniques for clarification of carrot juice. An appropriate process for clarification with high permeates flux and low membrane fouling was achieved by enzymatic pretreatment of juice before UF membrane filtration. Permeate flux increased with enzymatic treatment followed by UF membrane filtration. The resulting juice after filtration had more than 90% clarity without deterioration of important quality index in juice e.g. pH, and total soluble solid.