Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage

Fagnani, Rafael; Puppio, Ana Amélia Nunes; Zanon, Emely Osti

doi:10.1590/1678-992x-2016-0360

Cited by 13 publications

(1 citation statement)

References 23 publications

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“…Como todo processo, há desvantagens como os fenômenos de polarização de concentração e colmatação que causam uma redução no fluxo e consequente perda de produtividade ao longo do tempo (FAGNANI;PUPPIO;ZANON, 2018;NOURBAKHSH et al, 2014). Portanto, o estudo de novos métodos eficazes para quantificar a interação interfacial de forma direta é de extrema importância.…”

Section: Introductionunclassified

Desenvolvimento de redes neurais artificiais para análise do fluxo de permeado de uma bebida à base de açaí no processo de microfiltração tangencial

Proni¹,

Haneda²,

Filletti³

2020

C.Q.D.

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Desenvolvimento de redes neurais artificiais para análise do fluxo de permeado de uma bebida à base de açaí no processo de microfiltração tangencial Development of artificial neural networks for permeate flow analysis of a beverage based on açai in the crossflow microfiltration process Resumo Neste trabalho foi proposta a utilização de Redes Neurais Artificiais (RNAs) com o Método de Levenberg-Marquardt (MLM) para estimar o fluxo de permeado de uma bebida à base de açaí através do processo de microfiltração tangencial com duas membranas cerâmicas com poros de diâmetro médio de 0,8 e 1,2 m em escoamento turbulento. As variáveis de entrada das RNAs foram o número de Reynolds, a pressão transmembrana e o tempo de microfiltração; as variáveis de saída foram os correspondentes valores de fluxo de permeado. Os resultados fornecidos pelas RNAs tiveram baixos erros médios, sendo 4,1%, 10,6% e 7,6% para a membrana de 0,8 m e 5,3%, 4,7% e 9,9%, para a membrana de 1,2 m, para os conjuntos de treinamento, validação e teste, respectivamente. Palavras-chave: Redes Neurais Artificiais. Microfiltração tangencial. Membranas Cerâmicas. Açaí.

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Section: Introductionunclassified

Desenvolvimento de redes neurais artificiais para análise do fluxo de permeado de uma bebida à base de açaí no processo de microfiltração tangencial

Proni¹,

Haneda²,

Filletti³

2020

C.Q.D.

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Impact of different processing techniques (chemical, heating and sonication) on physicochemical and microbial characterization of kinnow-whey based beverage

Siddique,

Hussain,

Noreen

et al. 2023

Discov Food

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Whey beverages that have been added with fruits pulp have always been remained the priority demand of food consumers, but loss of nutritional contents and microbial safety of such beverages is always matter of concern of food producers. To overcome these issues food experts are always in try to find out the processing and preservation techniques for safety of these beverages. In present study kinnow-whey beverage was prepared by addition of kinnow concentrate and acidic whey, at optimum concentrations. Effect of different processing techniques on the physicochemical properties, microbial inactivation, and sensory characteristics of beverage were investigated during 90 days of storage. The outcomes of pasteurization were compared with non-thermal techniques, such as use of preservatives and sonication (20 kHz frequency, 70% amplitude and 5, 10 and 15 min). pH values of all the treatments were reduced, whereas titratable acidity was increased significantly, during storage. There was a significant increase in the brix, viscosity and total solids, with the increase in the storage period. Highest values obtained for brix, viscosity and total solids were T3 (14.32°), T3 (15.13 cP), and T3 (15.13 mg/L) after 90 days storage, respectively. Total plate count (TPC) and yeast and mold count were increased during prolong storage in all treatments. Results showed that the maximum TPC was noted in T0 (2.9 × 104 cfu/ml) at 90 days, while minimum TPC was observed in T5 (0.8 × 104 cfu/ml) at start of study. Similarly, maximum yeast and mold count were noted in T1 (3.2 × 104 cfu/ml) at 90 days whereas, minimum yeast and mold count was observed in T5 (0.1 × 104 cfu/ml) at start of study. Overall acceptability of beverage was highest in 15 min sonicated treatments. It was concluded that the beverages processed with sonication (15 min) demonstrated better stability and sensory attributes compared to other techniques.

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Sensory Evaluation, an Important Tool for Understanding Food and Consumers

Kock

2019

Encyclopedia of Food Security and Sustainability

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Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage

Cited by 13 publications

References 23 publications

Desenvolvimento de redes neurais artificiais para análise do fluxo de permeado de uma bebida à base de açaí no processo de microfiltração tangencial

Desenvolvimento de redes neurais artificiais para análise do fluxo de permeado de uma bebida à base de açaí no processo de microfiltração tangencial

Impact of different processing techniques (chemical, heating and sonication) on physicochemical and microbial characterization of kinnow-whey based beverage

Sensory Evaluation, an Important Tool for Understanding Food and Consumers

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