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Concentration of Natural Colorants using Membrane Processes

Gulati, Gulbagh Singh (2007) Concentration of Natural Colorants using Membrane Processes. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Natural and food colors are an important part of food processing. Color is the first notable characteristic of food and often predetermines our expectations. Experiments were performed for concentrating kokam extract containing a large amount of anthocyanin pigments like cyanidine-3-sambubioside and cyaniding-3-glucoside which gives a red coloration to the fruit. Direct osmosis was used for the concentration of the anthocyanins and the osmotic agents used were ammonium bicarbonate and sucrose. A concentration of 7.5 ° Brix was obtained with ammonium bicarbonate and 6.7 ° Brix in case of sucrose after running the solutions in the unit for four hours. A new plate and membrane setup was also proposed which is compatible with the available commercial membrane.
Uncontrolled Keywords: Anthocyanin pigment direct osmosis kokam membrane color
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Jul 2007 04:54
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1383

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