<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-6230</journal-id>
<journal-title><![CDATA[Revista Facultad de Ingeniería Universidad de Antioquia]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.fac.ing.univ. Antioquia]]></abbrev-journal-title>
<issn>0120-6230</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-62302023000400108</article-id>
<article-id pub-id-type="doi">10.17533/udea.redin.20221102</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of the pectin and cellulose on the performance of cross-flow microfiltration]]></article-title>
<article-title xml:lang="es"><![CDATA[Influencia de la pectina y celulosa en el desempeño de la microfiltración de flujo tangencial]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gallego-Ocampo]]></surname>
<given-names><![CDATA[Heidy Lorena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortega-Villalba]]></surname>
<given-names><![CDATA[Karen Johana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vélez-Pasos]]></surname>
<given-names><![CDATA[Carlos Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas-Alvarado]]></surname>
<given-names><![CDATA[Ronald Joanny]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle Escuela de Ingeniería de Alimentos ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Abierta y a Distancia Facultad de Ingeniería de Alimentos Escuela de Ciencias Básicas, Tecnología e Ingeniería]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad ICESI Facultad de Ciencias Administrativas y Económica ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<numero>109</numero>
<fpage>108</fpage>
<lpage>119</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-62302023000400108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-62302023000400108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-62302023000400108&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The cross-flow microfiltration (CFM) of fruit juices allows obtaining products of high quality by conserving their organoleptic characteristics and microbiological stability during storage. The effect of the main macro-compounds and the transmembrane pressure (TMP) on the process performance with model fluids was evaluated. The model fluids concentration varied between 0.25 and 0.75% for pectin and 0.04 and 0.08% for cellulose. To study the influence of transmembrane pressure (TMP) and concentration on the hydrodynamic properties of the fouling layer (K, C  g ), diffusivity (D) and the boundary layer thickness (&#948; b ) the Box-Behnken design with three replicas in the center was used. It was found that the CFM process is efficient and commercially feasible when working at a constant TMP of 1.93 bar and at concentrations of pectin and cellulose of 0.25% and 0.0513%, respectively.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La microfiltración de flujo tangencial (MFT) de jugos de frutas permite obtener productos de buena calidad al conservar sus características organolépticas y estabilidad microbiológica durante el almacenamiento. En este trabajo se evaluó el efecto de los principales macro-compuestos y de la presión transmembrana (PTM) sobre el desempeño del proceso con fluidos modelo. Las concentraciones de los fluidos modelo, variaron entre 0,25 y 0,75% para pectina y 0,04 y 0,08% para celulosa. Se utilizó el diseño Box-Behnken con tres réplicas en el centro para estudiar la influencia de la presión transmembrana (PTM) y concentración sobre las propiedades hidrodinámicas de la capa de colmatación (K, C  g ), difusividad (D) y espesor de la capa límite (&#948; b ) Se encontró que el proceso de MFT es eficiente y comercialmente factible cuando se trabaja a una PTM constante de 1,93 bar y a concentraciones de pectina y celulosa de 0,25% y 0,0513% respectivamente.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Fluid mechanics]]></kwd>
<kwd lng="en"><![CDATA[model]]></kwd>
<kwd lng="en"><![CDATA[fruit]]></kwd>
<kwd lng="en"><![CDATA[diffusion]]></kwd>
<kwd lng="en"><![CDATA[microbiology]]></kwd>
<kwd lng="es"><![CDATA[Mecánica de fluidos]]></kwd>
<kwd lng="es"><![CDATA[modelo]]></kwd>
<kwd lng="es"><![CDATA[frutas]]></kwd>
<kwd lng="es"><![CDATA[difusión]]></kwd>
<kwd lng="es"><![CDATA[microbiología]]></kwd>
</kwd-group>
</article-meta>
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