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Crossflow microfiltration for the cold stabilization of roselle (Hibiscus sabdariffa L.) extract

Cisse M., Vaillant F., Soro D., Reynes M., Dornier M.. 2011. Journal of Food Engineering, 106 (1) : p. 20-27.

DOI: 10.1016/j.jfoodeng.2011.04.001

In this study, roselle extract was cold sterilized by crossflow microfiltration. At laboratory scale the optimal operating conditions at volumetric reduction ratio (VRR) 1 cannot be generalized when VRR is greater than 1. Indeed, at VRR 1 the optimal transmembrane pressure was 2.5 bar with a permeate flux of 185 L h_1 m_2, while at VRR 20 optimal pressure was 3.7 bar with a permeate flux of 95 L h_1 m_2. A simple model that allowed to represent the effect of VRR and transmembrane pressure on the permeate flux was adjusted with the experiments done at laboratory scale. This model used to predict the permeate flux using a semi-industrial pilot scale equipment gave a good match between the experimental and calculated performances. Permeate was collected aseptically and stored at 4, 20 and 37 _C for 90 days. A roselle extract storage at 4 and 20 _C was appropriate for consumption after a 3 month shelf life.

Mots-clés : hibiscus sabdariffa; roselle; microfiltration; stérilisation; aptitude à la conservation; extrait d'origine végétale; sénégal

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