Pressure‐driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: Modeling of permeate flux decline and optimization of process parameters-Reference-Cited by-同舟云学术

Pressure‐driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: Modeling of permeate flux decline and optimization of process parameters

Published:2022-03-08 Issue:6 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Abdullah S.¹^ORCID,Karmakar Sankha²,Pradhan Rama Chandra¹^ORCID,Mishra Sabyasachi¹^ORCID

Affiliation:

1. Department of Food Process Engineering National Institute of Technology Rourkela India

2. Institute of Chemical Technology ICT‐IOC Campus Bhubaneswar India

Funder

Department of Science and Innovation, South Africa

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16497

Reference37 articles.

1. Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology

2. Effect of cellulase and tannase on yield, ascorbic acid and other physicochemical properties of cashew apple juice

3. Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm

4. Microfiltration of apple juice using inorganic membranes: Process optimization and juice stability

5. Fruit juice processing using membrane technology: A review

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