CLARIFICATION AND PURIFICATION OF AQUEOUS STEVIA EXTRACT USING MEMBRANE SEPARATION PROCESS

dc.creatorReis, MHM
dc.creatorDa Silva, FV
dc.creatorAndrade, CMG
dc.creatorRezende, SL
dc.creatorMaciel, MRW
dc.creatorBergamasco, R
dc.date2009
dc.dateJUN
dc.date2014-11-15T16:35:41Z
dc.date2015-11-26T16:12:01Z
dc.date2014-11-15T16:35:41Z
dc.date2015-11-26T16:12:01Z
dc.date.accessioned2018-03-28T23:00:30Z
dc.date.available2018-03-28T23:00:30Z
dc.identifierJournal Of Food Process Engineering. Wiley-blackwell Publishing, Inc, v. 32, n. 3, n. 338, n. 354, 2009.
dc.identifier0145-8876
dc.identifierWOS:000266842100002
dc.identifier10.1111/j.1745-4530.2007.00219.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55950
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/55950
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55950
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1267230
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionStevia rebaudiana Bertoni is a native plant from South America and its active constituents have been considered the "sweeteners of the future." Stevia is a natural diet-sweetening source, safe to health and without calories. However, the obtained raw extract is foul smelling, bitter tasting, dark brown colored, and presents suspension matter due to organic and inorganic compounds. Therefore, further purification/clarification is essential in order to get a product of commercial quality. In this work ceramic membranes were applied in the stevia extract clarification process. The process was carried out under different membrane pore sizes and at different pressure values. The best clarification result was obtained with the membrane of 0.1 mu m at 4 bar. On the other hand, the best condition for the flux was obtained with the membrane of 0.2 mu m at 6 bar. The process with all the tested membranes and conditions achieved recovery of sweeteners higher than 90%. Finally, a filtration mathematical model was applied to describe the flux behavior, showing that the main fouling phenomenon during the process occurred because of the complete blocking of pores.
dc.description32
dc.description3
dc.description338
dc.description354
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherWiley-blackwell Publishing, Inc
dc.publisherMalden
dc.publisherEUA
dc.relationJournal Of Food Process Engineering
dc.relationJ. Food Process Eng.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectFlux Decline
dc.subjectCross-flow
dc.subjectUltrafiltration
dc.subjectMicrofiltration
dc.subjectWater
dc.subjectJuice
dc.subjectFiltration
dc.subjectRebaudiana
dc.subjectFluids
dc.subjectModel
dc.titleCLARIFICATION AND PURIFICATION OF AQUEOUS STEVIA EXTRACT USING MEMBRANE SEPARATION PROCESS
dc.typeArtículos de revistas


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