Ontology type: schema:ScholarlyArticle
2019-04
AUTHORSGiordana Demaman Arend, Katia Rezzadori, Lenilton Santos Soares, José Carlos Cunha Petrus
ABSTRACTThe aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistances-in-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 95% of the total resistance. Microfiltration process suffered more influence of the concentration polarization and fouling, next to 47% for both resistances. For all the processes, Hermia’s pore blocking models presented good fitting, with R2 over 0.85. The same behavior was observed for a conjugated model which provided a realistic description (R2 > 0.76). Also, nanofiltration process allowed phenolic compounds maintenance, demonstrating the efficiency of this process for strawberry juice concentration. More... »
PAGES2312-2319
http://scigraph.springernature.com/pub.10.1007/s13197-019-03659-z
DOIhttp://dx.doi.org/10.1007/s13197-019-03659-z
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1112772628
JSON-LD is the canonical representation for SciGraph data.
TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT
[
{
"@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json",
"about": [
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0904",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Chemical Engineering",
"type": "DefinedTerm"
},
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Engineering",
"type": "DefinedTerm"
}
],
"author": [
{
"affiliation": {
"alternateName": "Universidade Federal de Santa Catarina",
"id": "https://www.grid.ac/institutes/grid.411237.2",
"name": [
"Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florian\u00f3polis, SC, Brazil"
],
"type": "Organization"
},
"familyName": "Arend",
"givenName": "Giordana Demaman",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Federal University of Rio Grande do Sul",
"id": "https://www.grid.ac/institutes/grid.8532.c",
"name": [
"Department of Food Technology, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil"
],
"type": "Organization"
},
"familyName": "Rezzadori",
"givenName": "Katia",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Universidade Federal de Santa Catarina",
"id": "https://www.grid.ac/institutes/grid.411237.2",
"name": [
"Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florian\u00f3polis, SC, Brazil"
],
"type": "Organization"
},
"familyName": "Soares",
"givenName": "Lenilton Santos",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Universidade Federal de Santa Catarina",
"id": "https://www.grid.ac/institutes/grid.411237.2",
"name": [
"Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florian\u00f3polis, SC, Brazil"
],
"type": "Organization"
},
"familyName": "Petrus",
"givenName": "Jos\u00e9 Carlos Cunha",
"type": "Person"
}
],
"citation": [
{
"id": "https://doi.org/10.1016/j.jfca.2012.07.004",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1001699433"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s11947-008-0118-2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1009680792",
"https://doi.org/10.1007/s11947-008-0118-2"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2012.11.006",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1009980300"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jiec.2014.02.023",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1014492414"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2015.07.021",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1016274452"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.desal.2012.09.032",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1017731490"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fbp.2015.03.002",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1020106260"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fbp.2012.05.004",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1022297415"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1080/15538362.2012.698147",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1025485468"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1590/s1413-41522008000100011",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1025672309"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0011-9164(02)00666-5",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1029279017"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.desal.2009.08.006",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1031120082"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.desal.2009.08.006",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1031120082"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.desal.2015.01.019",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1033337227"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.memsci.2016.09.036",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1036788007"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.desal.2006.08.013",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1037019951"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.memsci.2010.07.017",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1037301067"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jhazmat.2006.11.050",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1038249543"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/0376-7388(94)00265-z",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1038854438"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1590/s0101-20612006000200012",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1040288524"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.seppur.2011.03.017",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1043308208"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0376-7388(97)00239-1",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1046063576"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1002/ejlt.200390029",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1046230932"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1006/jcis.2000.7231",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1047296503"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1080/07373937.2012.683123",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1047768556"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2008.09.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1049085041"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.2166/wst.2016.352",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1069148245"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1201/9781482278743",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1109726576"
],
"type": "CreativeWork"
}
],
"datePublished": "2019-04",
"datePublishedReg": "2019-04-01",
"description": "The aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistances-in-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 95% of the total resistance. Microfiltration process suffered more influence of the concentration polarization and fouling, next to 47% for both resistances. For all the processes, Hermia\u2019s pore blocking models presented good fitting, with R2 over 0.85. The same behavior was observed for a conjugated model which provided a realistic description (R2 > 0.76). Also, nanofiltration process allowed phenolic compounds maintenance, demonstrating the efficiency of this process for strawberry juice concentration.",
"genre": "research_article",
"id": "sg:pub.10.1007/s13197-019-03659-z",
"inLanguage": [
"en"
],
"isAccessibleForFree": false,
"isPartOf": [
{
"id": "sg:journal.1006305",
"issn": [
"0022-1155",
"0975-8402"
],
"name": "Journal of Food Science and Technology",
"type": "Periodical"
},
{
"issueNumber": "4",
"type": "PublicationIssue"
},
{
"type": "PublicationVolume",
"volumeNumber": "56"
}
],
"name": "Performance of nanofiltration process during concentration of strawberry juice",
"pagination": "2312-2319",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"2615dfc6eac43f8288dd0282d2a80b74fe76ec47f21bceef6230edac7a57935d"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1007/s13197-019-03659-z"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1112772628"
]
}
],
"sameAs": [
"https://doi.org/10.1007/s13197-019-03659-z",
"https://app.dimensions.ai/details/publication/pub.1112772628"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-11T13:49",
"sdLicense": "https://scigraph.springernature.com/explorer/license/",
"sdPublisher": {
"name": "Springer Nature - SN SciGraph project",
"type": "Organization"
},
"sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000371_0000000371/records_130793_00000006.jsonl",
"type": "ScholarlyArticle",
"url": "https://link.springer.com/10.1007%2Fs13197-019-03659-z"
}
]Download the RDF metadata as: json-ld nt turtle xml License info
JSON-LD is a popular format for linked data which is fully compatible with JSON.
curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03659-z'
N-Triples is a line-based linked data format ideal for batch operations.
curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03659-z'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03659-z'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03659-z'
This table displays all metadata directly associated to this object as RDF triples.
163 TRIPLES
21 PREDICATES
54 URIs
19 LITERALS
7 BLANK NODES