Analysis of flux decline during ultrafiltration of apple juice in a batch cell

Verma, Satya Pal; Sarkar, Biswajit

doi:10.1016/j.fbp.2015.03.002

Cited by 23 publications

(7 citation statements)

References 33 publications

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“…A similar behavior to that presented in the hydrolyzed pulp was observed by Verma & Sarkar (2015) during the apple juice UF. The marked decrease in permeate flux observed at the UF beginning can be attributed to the pore blockage by pectic substances and increased concentration polarization.…”

Section: Cagaita Pulp Permeate Fluxsupporting

confidence: 81%

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

et al. 2021

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Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential and can be consumed in natura or as processed products like juices and pulps. The search for products with lower nutritional and sensorial changes led to the non-thermal techniques development where membrane processes stand out. The use of immobilized pectinolytic enzymes to reduce juices and pulps turbidity and viscosity has advantages over free enzymes such as enzyme reduction costs and reuse. The objective was the hydrolysis optimization of cagaita pulp with encapsulated pectinase, evaluation of reuse in cycles and application in microfiltration (MF). The free commercial enzymes and encapsulated activity in calcium alginate in pulp was evaluated, viscosity and turbidity reduction. The optimum hydrolysis with encapsulated enzymes conditions were temperature (30 °C), without stirring, enzymatic concentration (570 μL/L), considering clarity increment and viscosity reduction. After 8 cycles, encapsulated enzymes maintained 30% of its activity in reducing viscosity and reuse possibility. Microfiltration flow rate of hydrolyzed pulp with encapsulated enzymes was 13.4% higher than the nonhydrolyzed, indicating that enzymatic hydrolysis was efficient in time reduction. Encapsulated enzymes can be applied in juices and pulps as a pre-process for increasing the permeate flows, reducing operational and input costs.

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Section: Cagaita Pulp Permeate Fluxsupporting

confidence: 81%

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

et al. 2021

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“…Ascorbic acid in the juice was measured using a standard iodometric titration method. Titratable acidity was measured using titration method [29]. Briefly, juice samples were titrated with 0.1 M NaOH to pH 8.2 and quantified as weight percentage of malic acid.…”

Section: Methodsmentioning

confidence: 99%

Continuous juice concentration by integrating forward osmosis with membrane distillation using potassium sorbate preservative as a draw solute

Wang

et al. 2019

Journal of Membrane Science

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A green and sustainable technique is desired for juice concentration to increase its shelf life and save the transportation cost. In this study, we investigated an integrated forward osmosis-membrane distillation (FO-MD) process for juice concentration and developed a food preservative potassium sorbate as a renewable draw solute. The upstream FO process was used to concentrate apple juice in ambient operation conditions for preserving juice nutrition and flavor. Potassium sorbate preservative was developed as draw solute to minimize the accumulation of a draw solute in the concentrated juice without interfering juice flavor, and the slow diffusion of potassium sorbate preservative across the FO membrane to the feed juice concentrate can also prevent the bacterial growth during the concentration process by taking advantage of reverse salt flux. The downstream MD process was used to recover potassium sorbate draw solutes from the FO effluent and maintain the constant draw solute concentration for achieving stable water flux of FO membranes. Thin-film composite (TFC) polyamide membranes and poly (vinylidene fluoride-co-hexafluoropropylene) (PVDF-HFP) electrospun nanofibrous membranes were fabricated and employed in the FO and MD processes, respectively. Results illustrate that the integrated FO-MD process presents a synergistic flux balancing behavior and achieves a constant water flux for both FO and MD membranes. The FO-MD process was able to continuously concentrate apple juice over longterm bench-scale operation. Importantly, the concentrated apple juice has almost no loss in nutrition and also has very low amount of potassium sorbate (0.45 g/L) far below the required maximum level in food industry (1.00 g/L). Our work provides a food preservative potassium sorbate draw solute facilitated FO-MD process for juice concentration, which may have practical application potentials in the food processing.

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“…Banerjee and De [44] found that the turbulent flow near the membranes drags the particles that accumulate on the gel layer so that the thickness of the gel layer decreases with increasing Reynolds number. Furthermore Verma and Sarkar [45] found that turbulent flow increases the mass transfer coefficient.…”

Section: Modeling Of the Permeation Flow And Definition Of Simple Foumentioning

confidence: 97%

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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Analysis of flux decline during ultrafiltration of apple juice in a batch cell

Cited by 23 publications

References 33 publications

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

Continuous juice concentration by integrating forward osmosis with membrane distillation using potassium sorbate preservative as a draw solute

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

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