Clarification of sugarcane juice by ultrafiltration membrane: Toward the direct production of refined cane sugar

Vu, Thevu; LeBlanc, Jeffrey; Chou, Chung Chi

doi:10.1016/j.jfoodeng.2019.07.029

Cited by 39 publications

(13 citation statements)

References 11 publications

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“…The difference in beverage emissions is most likely due to variations in the product life cycle or system boundaries of each study. For example, gin has the lowest emissions value (0.58 kg CO 2 ) because its agricultural stage does not generate impacts since it obtains its botanical resources from the wild [41]. On the other hand, Vázquez-Rowe et al [22] show for Peruvian pisco the average emissions of several wineries, with 3.37 kg of CO 2 being the highest value.…”

Section: Energy Demand For Craft Mezcal Productionmentioning

confidence: 99%

Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico

et al. 2020

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Agave distillates, such as tequila and mezcal, are alcoholic spirits representative of Mexican culture. In recent years, the demand for mezcal has increased, and with it the requirement for raw materials, bringing with it a series of difficulties. The objective of this study was to evaluate the potential environmental impact and energy demand of the production of young craft mezcal from an endemic agave (Agave cupreata) found in the central and southern Pacific area of Mexico. The potential environmental impact of the mezcal studied was obtained through the life cycle analysis methodology using a midpoint approach by the ReCiPe method to calculate the potential environmental impact with SimaPro software (version 8.2.3.0., PRé Sustainability, Amersfoort, The Netherlands). The functional unit is a young craft mezcal bottle of 750 mL with 46% Vol. Alc. The stage of highest contribution to the environmental impact of mezcal was the manufacturing/processing, contributing 59.6% of them. The energy demand of the craft mezcal resulted in 163.8 MJ/bottle of 7.5 dl. The kg CO2eq in mezcal (1.7) is higher than beer (0.63) or white wine (1.01), but lower than whisky (2.25) or pisco (3.62). These findings could allow the search for alternatives for the development of sustainable production.

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Section: Energy Demand For Craft Mezcal Productionmentioning

confidence: 99%

Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico

et al. 2020

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“…For these reasons, membrane processes are often recognized as the best available technology (BAT) in the food industry [ 2 , 3 , 4 ]. Among pressure-driven membrane processes, ultrafiltration (UF) has been extensively applied in the treatment of industrial effluents [ 5 , 6 , 7 , 8 , 9 , 10 ], oil-based emulsions [ 11 , 12 , 13 , 14 ], biological macromolecules [ 15 , 16 , 17 ], milk [ 18 , 19 , 20 ], sugar cane [ 21 , 22 ], extracts of soybean flour [ 23 ], clay suspensions [ 24 ], black kraft liquor [ 25 ], and fruit juices [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 ] among others. Within the fruit juice industry, bergamot, kiwifruit, and pomegranate have great importance in the market, not only for their volume of production, but also because they are characterized by a high concentration of phytochemicals which are recognized to be associated with antioxidant activities within others.…”

Section: Introductionmentioning

confidence: 99%

Prediction of Permeate Flux in Ultrafiltration Processes: A Review of Modeling Approaches

et al. 2021

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In any membrane filtration, the prediction of permeate flux is critical to calculate the membrane surface required, which is an essential parameter for scaling-up, equipment sizing, and cost determination. For this reason, several models based on phenomenological or theoretical derivation (such as gel-polarization, osmotic pressure, resistance-in-series, and fouling models) and non-phenomenological models have been developed and widely used to describe the limiting phenomena as well as to predict the permeate flux. In general, the development of models or their modifications is done for a particular synthetic model solution and membrane system that shows a good capacity of prediction. However, in more complex matrices, such as fruit juices, those models might not have the same performance. In this context, the present work shows a review of different phenomenological and non-phenomenological models for permeate flux prediction in UF, and a comparison, between selected models, of the permeate flux predictive capacity. Selected models were tested with data from our previous work reported for three fruit juices (bergamot, kiwi, and pomegranate) processed in a cross-flow system for 10 h. The validation of each selected model's capacity of prediction was performed through a robust statistical examination, including a residual analysis. The results obtained, within the statistically validated models, showed that phenomenological models present a high variability of prediction (values of R-square in the range of 75.91–99.78%), Mean Absolute Percentage Error (MAPE) in the range of 3.14–51.69, and Root Mean Square Error (RMSE) in the range of 0.22–2.01 among the investigated juices. The non-phenomenological models showed a great capacity to predict permeate flux with R-squares higher than 97% and lower MAPE (0.25–2.03) and RMSE (3.74–28.91). Even though the estimated parameters have no physical meaning and do not shed light into the fundamental mechanistic principles that govern these processes, these results suggest that non-phenomenological models are a useful tool from a practical point of view to predict the permeate flux, under defined operating conditions, in membrane separation processes. However, the phenomenological models are still a proper tool for scaling-up and for an understanding the UF process.

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“…In fact, membrane technology has been extensively used in sugar refining, such as the purification and decolorization of molasses and the refining of re-melted raw sugar [ 9 , 10 ]. Vu et al used UF membrane technology to clarify sugarcane; this technology was applied as a substitute for chemical purification [ 11 ]. Dirt, especially proteins and other macromolecules, can cause fouling by entering both membrane surfaces and membrane pores.…”

Section: Introductionmentioning

confidence: 99%

Purification and Characterization of Resistant Dextrin

Zhen

Zhang

Chen

2021

Foods

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In this study, an efficient method for the purification of resistant dextrin (RD) using membrane filtration and anion exchange resin decolorization was developed, then the purified RD was characterized. In the membrane filtration stage, suspended solids in RD were completely removed, and the resulting product had a negligible turbidity of 2.70 ± 0.18 NTU. Furthermore, approximately half of the pigments were removed. Static decolorization experiments revealed that the D285 anion exchange resin exhibited the best decolorization ratio (D%), 84.5 ± 2.03%, and recovery ratio (R%), 82.8 ± 1.41%, among all the tested resins. Under optimal dynamic decolorization conditions, the D% and R% of RD were 86.26 ± 0.63% and 85.23 ± 0.42%, respectively. The decolorization efficiency of the D285 resin was superior to those of activated carbon and H2O2. Moreover, the chemical characteristics and molecular weight of RD did not change significantly after purification. The nuclear magnetic resonance spectroscopy of RD showed the formation of new glycosidic linkages that are resistant to digestive enzymes. The superior water solubility (99.14%), thermal stability (up to 200 °C), and rheological properties of RD make it possible to be widely used in food industry.

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Clarification of sugarcane juice by ultrafiltration membrane: Toward the direct production of refined cane sugar

Cited by 39 publications

References 11 publications

Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico

Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico

Prediction of Permeate Flux in Ultrafiltration Processes: A Review of Modeling Approaches

Purification and Characterization of Resistant Dextrin

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