Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality

Rezzadori, Kátia; Serpa, Leo; Penha, Frederico Marques; Petrus, Rodrigo Rodrigues; Petrus, José Carlos Cunha

doi:10.1590/s0101-20612014000100030

Cited by 19 publications

(8 citation statements)

References 16 publications

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“…Several authors have found total bacterial reductions within the range of 4-5 log CFU mL -1 , which are directly related to initial contamination levels, operating parameters, and membrane characteristics (Antunes et al, 2014;Rezzadori et al, 2014). The results of this experiment are consistent with results in many studies, since lower counts were observed for mesophilic aerobic bacteria and yeasts, which were higher in numbers before MF (Table 1).…”

Section: Microbial Countssupporting

confidence: 89%

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

Fagnani

Puppio

Zanon

2018

Sci. agric. (Piracicaba, Braz.)

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Enhancing industrial sustainability by converting whey into alternative high valueadded products is a scientific trend in food science and technology. However, without other ingredients, rennet, or sour, whey has an unappetizing flavor. This sensory challenge can be overcome by blending it with citrus flavor from orange juice. This study assessed a micro-filtered beverage from whey and orange juice without enzymatic treatment. Four formulations (27:10,

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Section: Microbial Countssupporting

confidence: 89%

“…Open conditions during processing, as occurred in this experiment, may lead to aroma losses due to direct contact with atmospheric air (Rezzadori et al, 2014). Unlike a pilot plant, actual industrial conditions allow MF to occur in closed pipes, from formulation to the filling step, which can improve AI for the aroma attribute.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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

Fagnani

Puppio

Zanon

2018

Sci. agric. (Piracicaba, Braz.)

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“…Silva et al. (2016) and Sankla et al (2012) reported molds and yeasts counts of 5.2 and 5.4 log cfu/ml, respectively, in raw cane juice, while Rezzadori, Serpa, Penha, Petrus and Petrus (2014) reported 6.4 log cfu/ml in acidified juice. In regard to psychrotrophs, Suzart (2009) reported a count of 5.2 log cfu/ml in raw juice, close to those herein shown (4.0–5.7 log cfu/ml).…”

Section: Resultsmentioning

confidence: 98%

Sugarcane juice pasteurization: A search for the most effective parameters

Gomes

Ribeiro

Kushida

et al. 2020

J. Food Process. Preserv.

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Sugarcane juice is a commodity in tropical countries as it provides health benefits; it is a nutritious, inexpensive, and refreshing drink, which helps keep the body healthy. However, the development of suitable preservation technologies is imperative to enhance its shelf life (Kaavya, Pandiselvam, Kothakota, Priya, & Prasath, 2019). Cane juice contains 80% water on average; its soluble solids content may range from 15 to 25 °Brix, pH between 5.0 and 6.0, titratable acidity between 0.04 and 0.12 (% citric acid) and water activity 0.99. The climate, soil, cultivar, and maturity of the raw material significantly affects the physicochemical properties of juice (Bomdespacho, da Silva, Lapa-Guimaraes, Ditchfield, & Petrus, 2018). The juice fermentation starts rapidly after extraction (Qudsieh, Yusof, Osman, & Rahman, 2002). Due to spoilage-causing microorganisms and enzymatic reactions, the fresh juice develops a brown color and tastes sour within a few hours after extraction when not stored appropriately (Yusof, Shian, & Osman, 2000). Many attempts have been made in the overall stabilization of sugarcane juice, and pasteurization may successfully be used in this product's preservation. Notwithstanding, to the best of our knowledge, no study addressing the optimization of time × temperature binomial has been reported. Knowledge of these parameters is crucial to the emerging cane juice processing industry. Mao, Xu, and Que (2007) stated that the development of effective treatment procedures that preserve the fresh quality of cane juice would allow it to be more widely marketed and also enhance

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“…Additionally, an increase of CFV, TMP and pore size produces higher values of K 2 . The negative effect of CFV on K 1 and the positive effect of TMP on K 2 indicates that mass transfer is limited by TMP during the CFM of the pectin fluid model, given the tendency to form gel and deposited on the membrane surface increasing the thickness of gel layer and the permeate flow resistance, while the intermediate pore blocking and complete pore blocking contributed to the overall fouling mechanism [47,48].…”

Section: Influence Of the Hydrodynamic Conditions And Membrane Pore Smentioning

confidence: 99%

Impact of Pectin, Cellulose, and Lignin on Membrane Fouling Indicators during Cross-flow Microfiltration of Model Solutions

Hl¹,

Le²,

Ca³

et al. 2016

J Membra Sci Technol

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Microfiltration performance has been analysed by evaluating the influence of three macro-compounds as a function of the cross-flow velocity (CFV), transmembrane pressure (TMP) and pore size of the membranes. Four mathematical models were evaluated to relate the permeate flow rate (J p) to the concentration of the macrocompounds in the retentate (C b) during filtration in concentration mode. Pectin has a greater impact than cellulose and lignin on the permeate flux (J p). The largest value of K 2 was found for pectin in the model 1 1 2 − = + ⋅ p b J K K C. The optimum operating conditions and pore size to reduce fouling of the membranes depend on the pore size to particle size ratio and the physicochemical interactions between the solute and membrane. The mathematical model is useful in the region where the permeate flow is nearly independent of pressure, the pore size and cross-flow velocity but is dependent on the diffusional phenomenon of mass transfer.

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Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality

Cited by 19 publications

References 16 publications

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

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

Sugarcane juice pasteurization: A search for the most effective parameters

Impact of Pectin, Cellulose, and Lignin on Membrane Fouling Indicators during Cross-flow Microfiltration of Model Solutions

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