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Performance of nanofiltration process during concentration of strawberry juice

  • Giordana Demaman Arend
  • Katia RezzadoriEmail author
  • Lenilton Santos Soares
  • José Carlos Cunha Petrus
Short Communication
  • 11 Downloads

Abstract

The aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistances-in-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 95% of the total resistance. Microfiltration process suffered more influence of the concentration polarization and fouling, next to 47% for both resistances. For all the processes, Hermia’s pore blocking models presented good fitting, with R2 over 0.85. The same behavior was observed for a conjugated model which provided a realistic description (R2 > 0.76). Also, nanofiltration process allowed phenolic compounds maintenance, demonstrating the efficiency of this process for strawberry juice concentration.

Keywords

Fruit juices Food process modelling Membrane technology Phenolics 

Notes

Acknowledgements

The authors are thankful to the National Council for Scientific and Technological Development (CNPq—Brazil) and Coordination for the Improvement of Higher Level Personnel (CAPES—Brazil) for the financial support and scholarships.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Chemical and Food EngineeringFederal University of Santa CatarinaFlorianópolisBrazil
  2. 2.Department of Food Technology, Institute of Food Science and TechnologyFederal University of Rio Grande do SulPorto AlegreBrazil

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