Resumen

GARCIA-RUJANO, Tonny et al. EFFECT OF TRANSMEMBRANE PRESSURE AND CROSS-FLOW CHANGES PERMEATE FLOW AND TURBIDITY MANGO JUICE (Mangifera indica L.) MICROFILTRATION. Rev. Fac. Ing. UCV [online]. 2012, vol.27, n.4, pp.17-24. ISSN 0798-4065.

Increased demand for food with minimal processing by consumers, which are free of additives and remain stable during storage, suggesting the need to explore other physical treatments as alternatives to heating processes. The tangential microfiltration (MFT) is a non-thermal process used to clarify juices or drinks made from fruit. However, these systems present problems for the decrease in permeate flux (J_p) with the immediate consequence of the progressive decrease of the permeate, affecting industrial performance. In this study we examined the effect of transmembrane pressure (TMP) and tangential velocity in a pilot system with Polivinildenedifloride membranes (PVDF) and pore diameter of 0.22 microns, to detect changes in turbidity and Jp clarified mango juice. The clarified juice was circulated through the system at TMP of 0.5, 0.8 and 1.1 * 10⁵ Pa and tangential velocity of 4, 5 and 6 m/s. The trial was mounted under a factorial design 32. Tangential speed, increased and decreased linearly J_p turbidity values in the permeate of mango juice, while the TMP had a linear effect, increasing and decreasing the turbidity J_p

Palabras clave : Microfiltration; Polivinildenedifloride; Clarification; Pretreatment; Tangential.