Ultrafiltration and Microfiltration Handbook

Cheryan, Munir

doi:10.1201/9781482278743

Cited by 1,251 publications

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“…Previous work from this same study demonstrated logarithmic permeation of DOC and Δ 14 C with increasing CF and thus increasing average MW of the retentate solution . These seawater DOC solutions were therefore shown to behave ideally with respect to UF theory [Cheryan, 1998;Kilduff and Weber, 1992] and not affected by membrane fouling, changes in permeation flow rates, or system pressures. Accordingly, the logarithmic permeation of DOC and Δ 14 C may also suggest logarithmic DOC size-age distributions.…”

Section: Doc Molecular Size-age Distribution Ultrafiltration Modelmentioning

confidence: 99%

Pacific carbon cycling constrained by organic matter size, age and composition relationships

et al. 2016

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Marine dissolved organic carbon (DOC) is a major global carbon reservoir, yet its cycling remains poorly understood. Previous work suggests that DOC molecular size and chemical composition can significantly affect its bioavailability. Thus, DOC size and composition may control DOC cycling and radiocarbon age (via Δ 14 C). Here we show that DOC molecular size is correlated to DOC Δ 14 C in the Pacific Ocean. Our results, based on a series of increasing molecular size fractions from three depths in the Pacific, show increasing DOC Δ 14 C with increasing molecular size. We use a size-age distribution model to predict the DOC and Δ 14 C of ultrafiltered DOC. The model predicts both large and small surface DOC with high Δ 14 C and a narrow range (200-500 Da) of low Δ 14 C DOC. Deep model offsets suggest different size distributions and/or Δ 14 C sources at 670-915 m. Our results suggest that molecular size and composition are linked to DOC reactivity and storage in the ocean.

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Section: Doc Molecular Size-age Distribution Ultrafiltration Modelmentioning

confidence: 99%

Pacific carbon cycling constrained by organic matter size, age and composition relationships

et al. 2016

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“…A tecnologia de separação por membranas pode ser uma alternativa à conservação e clarificação de sucos de frutas (Cheryan, 1998), por ser considerada uma tecnologia limpa, que não gera resíduos, não utiliza conservantes químicos e, portanto, é adequada ao processamento de sucos de frutas orgânicas. A microfiltração (MF) pode ser utilizada para a remoção de microrganismos, resultando em um produto esterilizado, sem que este tenha sido submetido a tratamento térmico, muitas vezes indesejado, por resultar em perdas na qualidade do produto, uma vez que os constituintes responsáveis pelo seu sabor, aroma e cor são termossensíveis.…”

Section: Organic Passion Fruit Juice Processed By Microfiltrationunclassified

Suco de maracujá orgânico processado por microfiltração

Silva

Modesta

Penha

et al. 2005

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a utilização da microfiltração para obtenção de suco de maracujá orgânico clarificado e sua aceitabilidade sensorial. O maracujá foi cultivado sob sistema orgânico, em pomares localizados no Estado do Rio de Janeiro. O suco foi submetido a um tratamento enzimático antes da microfiltração, realizada em membranas tubulares com tamanho de poro médio de 0,3 µm e área de filtração de 0,05 m 2 , com o fim de diminuir a viscosidade do suco e, conseqüentemente, melhorar a eficiência do processo. O processo promoveu a completa remoção dos sólidos em suspensão no suco permeado, o que resultou em um suco límpido e clarificado. O refresco de maracujá, obtido a partir do suco de maracujá orgânico microfiltrado, obteve boa aceitabilidade sensorial, tendo sido aprovado por 75% dos consumidores. Foi possível conservar o suco armazenado em embalagens de plástico durante 28 dias, sob refrigeração a 7 o C. Este estudo confirma a eficiência da microfiltração como método alternativo de conservação de suco de maracujá e evidencia a importância dessa técnica no processamento de sucos orgânicos.Termos para indexação: Passiflora edulis, tecnologia de alimentos, produtos orgânicos, clarificação. Organic passion fruit juice processed by microfiltrationAbstract -The objective of this work was to evaluate the use of microfiltration to obtain clarified organic passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic system in Rio de Janeiro State. The juice was submitted to an enzymatic treatment before microfiltration, in order to decrease its viscosity and pulp content, and to improve permeate flux. Microfiltration had been accomplished with a tubular 0.3 µm pore size membrane with 0.05 m 2 of filtration area. The process promoted complete removal of the suspended pulp in permeated juice, which resulted in a limpid and clarified juice. Concerning the sensorial analysis, passion fruit refreshment obtained from clarified juice was approved by 75% of the consumers. The microfiltered passion fruit juice was conserved in plastic package for 28 days under refrigeration temperature (7ºC). Results confirm the efficiency of microfiltration as an alternative method for conservation of passion fruit juice, and point out the importance of this technology for the processing of organic juices.Index terms: Passiflora edulis, food technology, organic products, clarification.O Brasil é o maior produtor mundial de maracujá, com uma produção de 330 mil toneladas e uma produtividade agrícola de 9,9 t ha -1 . O Estado do Rio de Janeiro sempre foi um importante produtor de maracujá e, atualmente, vem se destacando na produção orgânica desse fruto. No Brasil, o mercado para produtos orgâni-cos cresce a uma taxa acelerada, da ordem de 20% ao ano e o valor da produção comercializada está calculado em US$150 milhões anuais (Geier, 2000).O sistema orgânico de produção agropecuária e industrial é aquele que adota tecnologias com a finalidade de otimizar os usos dos recursos nat...

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“…Ultrafiltration is used to separate material in the 1 to 100 nm in size range or particles with molecular weight from 1,000 to 1,000,000 Dalton [4][5][6]. Because of many unique properties of membrane technology, such as gentle thermal effect (consume less energy), no phase change, no chemical addition, minimum disposal problems, the increase of product recovery, the raise of product purity, operation at low, ambient and high temperature, and simple operation ultrafiltration, membrane processes mainly provide a better option over the conventional separation methods in agro-food processes (sugar refining, cheese processing), pharmaceutical and biotechnological (enzyme, fermentation broth) fields.…”

Section: Introductionmentioning

confidence: 99%

Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane

Aspiyanto¹

2011

MST

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Diafiltration by means of the ultrafiltration system of probiotic fermented Mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 nominal weight cut-off (NWCO). These processes have been conducted as an attempt in order to get a probiotic product with organoleptic acceptability, composition, and the optimal total lactic acid bacteria (LAB) counts because the presence of salts will affect on the viability of LAB and the cell lysis of LAB and limit its utility in food products. Concentrate of probiotic mung beans was prepared through fermentation of LAB using inoculum of LAB consisting of Lactobacillus bulgaricus and Streptococcus thermophylus (1 : 1) on fermented mung beans extract inoculated by inoculum of Rhizopus-C 1 in rice substrates at salt condition. Ultrafiltration and diafiltration modes have been carried out at flow rate of 8.77 Liter/minute, room temperature and the pressure of 5 bar (0 to 79.7 minutes) and 7 bar (0-154.5 minutes) with the ratio of the volume of pure water to the volume of initial feed (number of diavolume, N d ) of 0, 0.25, 0.5, 0.75, 1.0 and 1.25, respectively. The experiment results based on total LAB counts as a probiotic product show that a high N d can reduce the salt content but increase the total LAB counts. N d of 1.0 results reduce the salt content which is equal to retentate, permeate, and the optimal total LAB counts. Ultrafiltration and diafiltration modes at the pressure of 7 bar and N d of 1.0 give a retentate with total solid of 6.1355%, salt of 1.3515% and remove 86.15% of the salt from probiotic fermented mung beans concentrate and total LAB counts of 10.73 log cycles. Meanwhile, the permeate obtained at this condition results in flux value of 10.83 Liter/m 2 .hour with contents of total solid of 6.8199%, salt of 1.325% and total LAB counts of 5.49 log cycles.

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Ultrafiltration and Microfiltration Handbook

Cited by 1,251 publications

References 0 publications

Pacific carbon cycling constrained by organic matter size, age and composition relationships

Pacific carbon cycling constrained by organic matter size, age and composition relationships

Suco de maracujá orgânico processado por microfiltração

Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane

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