Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes

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...

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Main Authors: M.C. Roda-Serrat, L.P. Christensen, K.V. Christensen, X. Frette
Format: Article
Language:English
Published: AIDIC Servizi S.r.l. 2015-05-01
Series:Chemical Engineering Transactions
Online Access:https://www.cetjournal.it/index.php/cet/article/view/4939
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spelling doaj-8563db250df143d7acd2118e28c610732021-02-20T21:13:06ZengAIDIC Servizi S.r.l.Chemical Engineering Transactions2283-92162015-05-014310.3303/CET1543172Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration MembranesM.C. Roda-SerratL.P. ChristensenK.V. ChristensenX. FretteA 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.https://www.cetjournal.it/index.php/cet/article/view/4939
collection DOAJ
language English
format Article
sources DOAJ
author M.C. Roda-Serrat
L.P. Christensen
K.V. Christensen
X. Frette
spellingShingle M.C. Roda-Serrat
L.P. Christensen
K.V. Christensen
X. Frette
Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes
Chemical Engineering Transactions
author_facet M.C. Roda-Serrat
L.P. Christensen
K.V. Christensen
X. Frette
author_sort M.C. Roda-Serrat
title Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes
title_short Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes
title_full Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes
title_fullStr Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes
title_full_unstemmed Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes
title_sort optimization of removal of d-trehalose from commercial food colorant by diafiltration with ultrafiltration membranes
publisher AIDIC Servizi S.r.l.
series Chemical Engineering Transactions
issn 2283-9216
publishDate 2015-05-01
description 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.
url https://www.cetjournal.it/index.php/cet/article/view/4939
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AT lpchristensen optimizationofremovalofdtrehalosefromcommercialfoodcolorantbydiafiltrationwithultrafiltrationmembranes
AT kvchristensen optimizationofremovalofdtrehalosefromcommercialfoodcolorantbydiafiltrationwithultrafiltrationmembranes
AT xfrette optimizationofremovalofdtrehalosefromcommercialfoodcolorantbydiafiltrationwithultrafiltrationmembranes
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