OrangerV1, PascalFrancis, Curation, bibRecord, 000538

Modeling of permeate flux of synthetic fruit juice and mosambi juice (Citrus sinensis (L.) Osbeck) in stirred continuous ultrafiltration

Identifieur interne : 000538 ( PascalFrancis/Curation ); précédent : 000537; suivant : 000539

Modeling of permeate flux of synthetic fruit juice and mosambi juice (Citrus sinensis (L.) Osbeck) in stirred continuous ultrafiltration

Auteurs : P. Rai [Inde] ; G. C. Majumdar [Inde] ; S. Dasgupta [Inde] ; S. De [Inde]

Source :

Lebensmittel - Wissenschaft + Technologie [ 0023-6438 ] ; 2007.

RBID : Pascal:07-0387352

Descripteurs français

Pascal (Inist)
- Modélisation, Flux, Jus fruit, Citrus sinensis, Continu, Ultrafiltration, Coefficient transfert masse.

English descriptors

KwdEn :
- Citrus sinensis, Continuous, Flux, Fruit juice, Mass transfer coefficient, Modeling, Ultrafiltration.

Abstract

Ultrafiltration studies of synthetic sucrose and pectin mixture and enzymatically treated mosambi juice have been performed in a stirred continuous cell. A model based on gel layer theory is developed to predict the flux decline during filtration for both synthetic and actual juice. From the steady state flux data, the mass transfer coefficient is observed to vary with operating pressure only and a modified Sherwood number relationship is proposed for such a system. The permeate of the filtered juice contains almost all the nutritional values of the original juice with significant improvement in clarity.

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A06				`@2 10`
A08	`01`	`1`	`ENG`	`@1 Modeling of permeate flux of synthetic fruit juice and mosambi juice (Citrus sinensis (L.) Osbeck) in stirred continuous ultrafiltration`
A11	`01`	`1`		`@1 RAI (P.)`
A11	`02`	`1`		`@1 MAJUMDAR (G. C.)`
A11	`03`	`1`		`@1 DASGUPTA (S.)`
A11	`04`	`1`		`@1 DE (S.)`
A14	`01`			`@1 Department of Agricultural and Food Engineering, Indian Institute of Technology @2 Kharagpur, Kharagpur-721 302 @3 IND @Z 1 aut. @Z 2 aut.`
A14	`02`			`@1 Department of Chemical Engineering, Indian Institute of Technology @2 Kharagpur, Kharagpur-721 302 @3 IND @Z 3 aut. @Z 4 aut.`
A20				`@1 1765-1773`
A21				`@1 2007`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 14996 @5 354000161433240130`
A44				`@0 0000 @1 © 2007 INIST-CNRS. All rights reserved.`
A45				`@0 3/4 p.`
A47	`01`	`1`		`@0 07-0387352`
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A61				`@0 A`
A64	`01`	`1`		`@0 Lebensmittel - Wissenschaft + Technologie`
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C01	`01`		`ENG`	@0 Ultrafiltration studies of synthetic sucrose and pectin mixture and enzymatically treated mosambi juice have been performed in a stirred continuous cell. A model based on gel layer theory is developed to predict the flux decline during filtration for both synthetic and actual juice. From the steady state flux data, the mass transfer coefficient is observed to vary with operating pressure only and a modified Sherwood number relationship is proposed for such a system. The permeate of the filtered juice contains almost all the nutritional values of the original juice with significant improvement in clarity.
C02	`01`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Modélisation @5 01`
C03	`01`	`X`	`ENG`	`@0 Modeling @5 01`
C03	`01`	`X`	`SPA`	`@0 Modelización @5 01`
C03	`02`	`X`	`FRE`	`@0 Flux @5 02`
C03	`02`	`X`	`ENG`	`@0 Flux @5 02`
C03	`02`	`X`	`SPA`	`@0 Flujo @5 02`
C03	`03`	`X`	`FRE`	`@0 Jus fruit @5 10`
C03	`03`	`X`	`ENG`	`@0 Fruit juice @5 10`
C03	`03`	`X`	`SPA`	`@0 Jugo fruta @5 10`
C03	`04`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 19`
C03	`04`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 19`
C03	`04`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 19`
C03	`05`	`X`	`FRE`	`@0 Continu @5 20`
C03	`05`	`X`	`ENG`	`@0 Continuous @5 20`
C03	`05`	`X`	`SPA`	`@0 Contínuo @5 20`
C03	`06`	`X`	`FRE`	`@0 Ultrafiltration @5 24`
C03	`06`	`X`	`ENG`	`@0 Ultrafiltration @5 24`
C03	`06`	`X`	`SPA`	`@0 Ultrafiltración @5 24`
C03	`07`	`X`	`FRE`	`@0 Coefficient transfert masse @5 26`
C03	`07`	`X`	`ENG`	`@0 Mass transfer coefficient @5 26`
C03	`07`	`X`	`SPA`	`@0 Coeficiente transmisión masa @5 26`
C07	`01`	`X`	`FRE`	`@0 Produit à base de fruit @5 08`
C07	`01`	`X`	`ENG`	`@0 Fruit product @5 08`
C07	`01`	`X`	`SPA`	`@0 Producto a base de fruta @5 08`
C07	`02`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`03`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`04`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`05`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
N21				`@1 253`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

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Le document en format XML

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<front><div type="abstract" xml:lang="en">Ultrafiltration studies of synthetic sucrose and pectin mixture and enzymatically treated mosambi juice have been performed in a stirred continuous cell. A model based on gel layer theory is developed to predict the flux decline during filtration for both synthetic and actual juice. From the steady state flux data, the mass transfer coefficient is observed to vary with operating pressure only and a modified Sherwood number relationship is proposed for such a system. The permeate of the filtered juice contains almost all the nutritional values of the original juice with significant improvement in clarity.</div>
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<fC01 i1="01" l="ENG"><s0>Ultrafiltration studies of synthetic sucrose and pectin mixture and enzymatically treated mosambi juice have been performed in a stirred continuous cell. A model based on gel layer theory is developed to predict the flux decline during filtration for both synthetic and actual juice. From the steady state flux data, the mass transfer coefficient is observed to vary with operating pressure only and a modified Sherwood number relationship is proposed for such a system. The permeate of the filtered juice contains almost all the nutritional values of the original juice with significant improvement in clarity.</s0>
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<s5>10</s5>
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<s5>10</s5>
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<s5>19</s5>
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<s2>NS</s2>
<s5>19</s5>
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<fC03 i1="04" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>19</s5>
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<fC03 i1="05" i2="X" l="FRE"><s0>Continu</s0>
<s5>20</s5>
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<fC03 i1="05" i2="X" l="ENG"><s0>Continuous</s0>
<s5>20</s5>
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<s5>24</s5>
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<fC03 i1="06" i2="X" l="ENG"><s0>Ultrafiltration</s0>
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<s2>NS</s2>
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<s2>NS</s2>
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Modeling of permeate flux of synthetic fruit juice and mosambi juice (Citrus sinensis (L.) Osbeck) in stirred continuous ultrafiltration

Modeling of permeate flux of synthetic fruit juice and mosambi juice (Citrus sinensis (L.) Osbeck) in stirred continuous ultrafiltration

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Descripteurs français

English descriptors

Abstract

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Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

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