@article{
author = "Vladisavljević, Goran T. and Vukosavljevic, Predrag and Veljović, Mile S.",
year = "2013",
abstract = "Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.",
journal = "Food and Bioproducts Processing",
title = "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins",
volume = "91",
number = "C4",
pages = "473-480",
doi = "10.1016/j.fbp.2013.05.004"
}