Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism

Abstract

-Introduction. Ultrafiltration (UF) is a single-unit operation for the clarification and fining of fruit juices. The purpose of the UF is to remove suspended solids as well as haze-inducing and turbidity-causing substances to obtain a clear juice during storage. Specifically, the polymerization of phenolic compounds and their interaction with other components (e.g., proteins) could cause a haze complex and turbidity in fruit juices, which can foul the ultrafiltration membrane. Materials and methods. Fresh pomegranate juice was clarified by the ultrafiltration process on a laboratory scale. In experimental tests performed according to the total recycle and the batch concentration mode, the effects of transmembrane pressure (TMP) and enzyme pre-treatment on permeation flux and quality of juice were studied. Results. With the total recycle mode, the effect of TMP on the color and clarity of clarified pomegranate juice was significant. The initial color of the raw pomegranate juice was reduced from 74% to 33% and the clarity decreased from 77% to 42% by UF when the TMP increased from (1 to 3.6) bar. Total phenolic rejection decreased from 45% to 21% when the TMP rose from (1 to 2) bar and remained constant above this value. With the batch concentration mode at TMP = 2 bar and velocity 1 m·s -1 , the enzymatic treatment (5 U·mL -1 , 300 min, T = 20°C) of pomegranate juice provided the highest permeate flux, a decrease in total phenolics of 50% and an increased clarity of 30%. Fouling of the UF membrane during pomegranate juice processing is mainly due to the retention of polyphenols and/or proteins; thus, several blocking mechanisms were studied, using a recently developed membrane-fouling model. Analysis revealed that the membrane separation process was controlled by the gel layer mechanism of raw pomegranate juice and complete pore blocking mechanism with enzymatic pretreatment. Tunisia / Punica granatum / fruit juices / clarifying / ultrafiltration / phenolic compounds / membranes / fouling / processing / laccase Clarification du jus de grenade par ultrafiltration : étude de la qualité du jus et du mécanisme de colmatage.Résumé -Introduction.L'ultrafiltration (UF) est un procédé simple pour la clarification et pour l'affinage de jus de fruits. Son objectif est d'éliminer les matières en suspension ainsi que les substances induisant trouble et turbidité pendant son stockage. Plus précisément, la polymérisation des composés phénoliques et leur interaction avec d'autres composants (des protéines, par exemple) pourraient causer du trouble et de la turbidité dans les jus de fruits, conduisant au colmatage de la membrane d'ultrafiltration. Matériel et méthodes. Un jus de grenade frais a été clarifié par ultrafiltration. Les essais expérimentaux ont été effectués en mode de recyclage total ou en batch par renvoi du retentât dans la cuve d'alimentation. Les effets de la pression transmembranaire (PTM) et d'un prétraitement enzymatique sur le flux de perméation et la qualité des jus ont été étudiés. Résultats. Ave...

Membrane fouling mechanisms and permeate flux decline model in soy sauce microfiltration

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“…and membrane filtration (Baklouti, Ellouze-Ghorbel, Mokni, & Chaabouni, 2012;Evans & Bird, 2010;Zhao et al, 2012). Among these, microfiltration is an attractive method for its simple handling and environmental friendly properties (De Oliveira et al, 2012).…”

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

“…Membrane based processes help with the creation of novel products and keep sensory properties of intermediate products reasonably good. Microfiltration and ultrafiltration are reported for the clarification and/or concentration of fruit like pineapple, passion fruit (De Oliveira et al 2012;Pereira et al 2002;Vaillant et al 1999, kiwi, umbu, watermelon (Gomes et al 2013Ushikubo et al 2006Ushikubo et al , 2007, pulpal (apricot, peach, pear) and red fruits (strawberry, blackcurrant, raspberry, cherry, pomegranate, tomato) (Baklouti et al 2012;Daufin et al 2001;Mirsaeedghazi et al 2012;Razi et al 2012). The aim of this paper is to evaluate the effect of different process conditions, such as operating mode and transmembrane pressure (TMP) on permeate flux during carrot juice filtration.…”

Modeling of turbulent cross flow microfiltration of pomegranate juice using hollow fiber membranes

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