Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes
A dia-ultrafiltration process for purification of phycocyanin-based solutions is presented. The aim of the process is to remove additives present in a commercial food colorant, mainly D-trehalose. Optimization of parameters such as molecular weight cut-off, initial concentration of feed, process tem...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2015-05-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/4939 |
| Summary: | A dia-ultrafiltration process for purification of phycocyanin-based solutions is presented. The aim of the process is to remove additives present in a commercial food colorant, mainly D-trehalose. Optimization of parameters such as molecular weight cut-off, initial concentration of feed, process temperature and transmembrane pressure has been conducted. The focus has been on obtaining a fast and effective removal of additives, while at the same time keeping operational conditions mild enough to avoid degradation and hereby loss of colour. |
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| ISSN: | 2283-9216 |