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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Bibliographic Details
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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