TY  - JOUR
AU  - Vladisavljević, Goran T.
AU  - Vukosavljevic, Predrag
AU  - Veljović, Mile S.
PY  - 2013
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/5785
AB  - 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.
T2  - Food and Bioproducts Processing
T1  - Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins
VL  - 91
IS  - C4
SP  - 473
EP  - 480
DO  - 10.1016/j.fbp.2013.05.004
ER  - 

@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"
}

Vladisavljević, G. T., Vukosavljevic, P.,& Veljović, M. S.. (2013). Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing, 91(C4), 473-480.
https://doi.org/10.1016/j.fbp.2013.05.004

Vladisavljević GT, Vukosavljevic P, Veljović MS. Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing. 2013;91(C4):473-480.
doi:10.1016/j.fbp.2013.05.004 .

Vladisavljević, Goran T., Vukosavljevic, Predrag, Veljović, Mile S., "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins" in Food and Bioproducts Processing, 91, no. C4 (2013):473-480,
https://doi.org/10.1016/j.fbp.2013.05.004 . .