DESCRIPTION
The pectinase is specially developed to
increase membrane flux during ultrafiltration. It’s made from finely selected
microbial strain by submerged fermentation followed by purification and
formulation. The enzyme preparation is capable of degrading all big molecules
in juice, reduce juice viscosity, and help with juice ultrafiltration, color
stability and clarity.
MECHANISM
The product is an enzyme blend containing very
rich side activities, acting on most of the big molecules in juice to reduce
viscosity, which makes ultrafiltration easier.
REACTION PARAMETERS
Effective temp.:20℃-60℃; Optimal temp.:40℃-52℃
Effective pH:3.5-5.5
BENEFITS
l Increase flux rate of UF during juice
clarification especially in early season;
l Save the chemical cleaning of membrane and
extend its operational life;
l
Improve juice
clarity and color stability.
PRODUCT STANDARD
The product complies with GB1886.174.
No. |
ITEMS |
INDEX |
|
1 |
Bulk
density/(g/ml) |
1.05-1.20 |
|
2 |
pH/(25℃) |
3.5–5.5 |
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
4 |
Arsenic/(mg/kg) |
≤3.0 |
|
5 |
Total viable
count/(CFU/mL) |
≤50000
|
|
6 |
Coliform
Bacteria/(CFU/mL) |
≤30
|
|
7 |
Escherichia coli |
(CFU/mL) |
<10 |
(MPN/mL) |
≤3.0 |
||
8 |
Salmonella/(25mL) |
Not Detected |