![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
This research focused on determining the variation in the effluent content from the reactor in enzymatic peeling of lemons, not only to determine the loss of components from the albedo of the skin but also to study the potential environmental impact. Experiments to study the efficiency of the reactor effluents by reusing them for successive enzymatic peelings were also carried out with the aim of reducing the cost of the process. Finally, the recovery of the enzymes after use in multiple enzymatic peelings by means of ultrafiltration was tested and an increase in their enzymatic activity was observed.
ACKNOWLEDGEMENTS
The authors wish to thank Nufri S.A.T. (Mollerussa, Lleida, Spain) for supplying all the enzymatic preparation Peelzym II used in this work. We also wish to acknowledge the financial support of project 08121 by the University of Lleida, Spain.
Notes
∗10 replications.
∗ND (Non-detectable: below the detection limit).
∗∗Value 100 is equivalent to the enzymatic activity of Peelzym II measured in the buffered solution.
Novo Nordisk Ferment Ltd. (1996). PeelzymTD. Product Sheet. G702c-GB May 1996©