Resumo

GARCIA-RUJANO, Tonny; TORRES, Alexia; FERNANDEZ MOLINA, Juan  e  MARTINEZ, José. Pretreatment evaluation of enzimatic process filtration in a mango bocado juice. Rev. Fac. Ing. UCV [online]. 2015, vol.30, n.1, pp.27-36. ISSN 0798-4065.

When juices rich in fruit pulp are filtered, the polysaccharides present in the cell walls, such as pectin, cellulose, hemicellulose and lignin, are responsible for the formation of a layer called clogging. In such cases, these polysaccharides are hydrolyzed by enzymes to improve filtering. The objective of this study was to evaluate the effect of enzyme concentration and incubation time on clarification variables of mango bocado juice, which was obtained by vacuum filtration equipment 0.5 cmHg using as medium Whatman filter paper No. 1. The responses studied were filterability, total soluble solids (TSS), turbidity, absorbance and performance of the filter (PF). For obtaining the trial treatments, a response surface design was applied to two factors: enzyme concentration and time of incubation, with five levels each and one repetition of the assay for a total of 24 experimental units. The relevant results were: that increasing the enzyme concentration from 100 - 1000 mg*L^-1, filterability, TSS and performance in filtered mango bocado juice was increased. The enzyme - time interaction (IET) caused a highly significant effect on the study variables and showed that as the EIT increases filterability and increased SST in the permeate, opposite behavior was visualized in absorbance, turbidity and performance, which were inversely proportional to the IET.

Palavras-chave : clarification; co-optimization; pectinase; turbidity; colmatation.

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