Fechar

1. Identificação
Tipo de ReferênciaArtigo em Revista Científica (Journal Article)
Siteplutao.sid.inpe.br
Código do Detentorisadg {BR SPINPE} ibi 8JMKD3MGPCW/3DT298S
IdentificadorJ8LNKAN8RW/3D53MMN
Repositóriodpi.inpe.br/plutao/2012/11.28.17.00.56   (acesso restrito)
Última Atualização2013:02.15.15.20.01 (UTC) administrator
Repositório de Metadadosdpi.inpe.br/plutao/2012/11.28.17.00.57
Última Atualização dos Metadados2018:06.05.00.02.07 (UTC) administrator
Chave SecundáriaINPE--PRE/
DOI10.1016/j.jfoodeng.2012.06.022
ISSN0260-8774
Rótulolattes: 7753807121855274 4 MachadoFontHaneTrev:2012:AnFoRe
Chave de CitaçãoMachadoHaneTrevFont:2012:AnFoRe
TítuloEffect of enzymatic treatment on the cross-flow microfiltration of açaí pulp: Analysis of the fouling and recovery of phytochemicals
ProjetoFAPESP (2009/05938-1)
Ano2012
Data de Acesso29 mar. 2024
Tipo SecundárioPRE PI
Número de Arquivos1
Tamanho635 KiB
2. Contextualização
Autor1 Machado, Rita Margarete Donato
2 Haneda, Renata Natsumi
3 Trevisan, Bruno Peruchi
4 Fontes, Sérgio Rodrigues
Grupo1
2
3 LCP-CTE-INPE-MCTI-GOV-BR
Afiliação1
2
3 Instituto Nacional de Pesquisas Espaciais (INPE)
Endereço de e-Mail do Autor1 ridonato@hotmail.com
2
3 bruno.trevisan@gmail.com
Endereço de e-Mailbruno.trevisan@gmail.com
RevistaJournal of Food Engineering
Volume113
Páginas442-452
Nota SecundáriaB2_BIOTECNOLOGIA A2_CIÊNCIA_DE_ALIMENTOS A2_CIÊNCIAS_AGRÁRIAS_I B1_CIÊNCIAS_BIOLÓGICAS_I B2_CIÊNCIAS_BIOLÓGICAS_II A2_ECOLOGIA_E_MEIO_AMBIENTE A1_ENGENHARIAS_II A1_ENGENHARIAS_III B1_FARMÁCIA A1_INTERDISCIPLINAR B5_MATERIAIS B1_MEDICINA_II B1_QUÍMICA C_ZOOTECNIA_/_RECURSOS_PESQUEIROS
Histórico (UTC)2012-11-28 23:06:30 :: lattes -> marciana :: 2012
2013-02-15 15:20:01 :: marciana -> administrator :: 2012
2018-06-05 00:02:07 :: administrator -> marciana :: 2012
3. Conteúdo e estrutura
É a matriz ou uma cópia?é a matriz
Estágio do Conteúdoconcluido
Transferível1
Tipo do ConteúdoExternal Contribution
Tipo de Versãopublisher
Palavras-Chavemicrofiltration
açaí pulp
enzymatic treatment
polyphenols
antioxidant capacity
ResumoThis study aimed to investigate the effects of pectinase enzyme treatment of açaí pulp on cross-flow microfiltration (CFMF) performance and on phytochemical and functional characteristics of their compounds. Analyses of fouling mechanisms were carried out through resistance in series and blocking in law models. The enzymatic treatment was conducted using Ultrazym AFPL (Novozymes A/S) at 500 mg kg1 of açaí pulp for 30 min at 35 C. Before microfiltrations, untreated and enzyme-treated açaí pulps were previously diluted in distilled water (1:3; w/v). CFMFs were conducted using commercial a-alumina (a-Al2O3) ceramic membranes (Andritz AG, Austria) of 0.2 lm and 0.8 lm pore sizes, and 0.0047 m2 of filtration area. The microfiltration unit was operated in batch mode for 120 min at 25 C and the fluid-dynamic conditions were transmembrane pressure of DP = 100 kPa and cross-flow velocity of 3 m s1 in turbulent flow. The highest values of permeate flux and accumulated permeate volume were obtained using enzymetreated pulp and 0.2 lm pore size membranes with steady flux values exceeding 100 L h1 m2. For the 0.8 lm pore size membrane, the estimated total resistance after the microfiltration of enzyme-treated açaí pulp was 21% lower than the untreated pulp, and for the 0.2 lm pore size membrane, it was 18%. Cake filtration was the dominant mechanism in the early stages of most of the CFMF processes. After approximately 20 min, however, intermediate pore blocking and complete pore blocking contributed to the overall fouling mechanisms. The reduction of the antioxidant capacity of the permeates obtained after microfiltration of the enzyme-treated pulp was higher (p < 0.01) than that obtained using untreated pulp. For total polyphenols, on the contrary, the permeates obtained after microfiltration of the enzyme-treated pulp showed a lower mean reduction (p < 0.01) than those from the untreated pulp. The results show that the enzymatic treatment had a positive effect on the CFMF process of açaí pulp.
ÁreaETES
Arranjourlib.net > BDMCI > Fonds > Produção anterior à 2021 > LABCP > Effect of enzymatic...
Conteúdo da Pasta docacessar
Conteúdo da Pasta sourcenão têm arquivos
Conteúdo da Pasta agreementnão têm arquivos
4. Condições de acesso e uso
Idiomaen
Grupo de Usuáriosadministrator
lattes
marciana
Visibilidadeshown
Política de Arquivamentodenypublisher denyfinaldraft12
Permissão de Leituradeny from all and allow from 150.163
Permissão de Atualizaçãonão transferida
5. Fontes relacionadas
Unidades Imediatamente Superiores8JMKD3MGPCW/3ET38CH
DivulgaçãoPORTALCAPES
Acervo Hospedeirodpi.inpe.br/plutao@80/2008/08.19.15.01
6. Notas
Campos Vaziosalternatejournal archivist callnumber copyholder copyright creatorhistory descriptionlevel format isbn lineage mark mirrorrepository month nextedition notes number orcid parameterlist parentrepositories previousedition previouslowerunit progress readergroup resumeid rightsholder schedulinginformation secondarydate session shorttitle sponsor subject targetfile tertiarymark tertiarytype typeofwork url
7. Controle da descrição
e-Mail (login)marciana
atualizar 


Fechar