Constant pressure filtration of lime water (nejayote) used to cook kernels in maize processing

Valderrama-Bravo, C.; Gutiérrez-Cortez, Elsa; Contreras-Padilla, Margarita; Mosquera, J.; Rojas‐Molina, Alejandra; Beristain, Francisco Sánchez; Rodríguez‐García, Mario E.

doi:10.1016/j.jfoodeng.2011.12.018

Cited by 42 publications

(39 citation statements)

References 21 publications

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“…This precoat thickness avoids saturation of the percolation channels; consequently, the total filtration time decreases drastically as it was reported by Valderrama-Bravo et al (2012). Statistical analysis showed that the filtration time was significant (α = 0.00001) for the three independent variables, filter media, dosage, and pressure.…”

Section: Filtration Cellsupporting

confidence: 52%

“…In consequence, nejayote obtained from nixtamalization is considered to be a polluting waste liquid for the environment due to its chemical composition. Valderrama-Bravo et al (2012) reported high values of biologic oxygen demand (DBO 5 ) (14,219 ± 309 mg/L), total suspended solids (8342 ± 25 mg/L), chemical oxygen demand (DQO) (40,058 ± 82 mg O 2 /L), and total alkalinity (5768 ± 0.5 mg/L CaCO 3 ). However, these authors performed nejayote filtration and the results showed decreases of DBO 5 , DQO, hardness levels and total solids to 140 ± 8 mg/L.…”

Section: Introductionmentioning

confidence: 99%

“…Within these areas, the objective of filtration may be to recover a clear filtrate, to recover the suspended solids, or, in some cases, to recover both the solids and the filtrate (Tarleton & Willmer, 1997). Valderrama-Bravo et al (2012) performed filtration with nejayote, using diatomaceous earth (diatomite) as filter aid. The results indicated that the nejayote turbidity without precoat is higher than when the precoat was used.…”

Section: Introductionmentioning

confidence: 99%

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Physico-mechanic treatment of nixtamalization by-product (nejayote)

Valderrama-Bravo¹,

Gutiérrez-Cortez²,

Contreras-Padilla³

et al. 2013

CyTA - Journal of Food

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Nejayote is a nixtamalization waste by-product, and for this reason, in this study, filtration cakes as well as filtrate nejayote were evaluated to select the filter medium and also to establish the operation conditions. The different media used as filters at constant pressure filtrations were polyester-cotton canvas, paper, and nylon. The filtrations showed that polyester-cotton canvas presents lower specific resistance of the cake at all pressure levels and dosages. Calcium content was less in filter medium nylon at pressure 98.10 kPa and dosage 1:0.25 nejayote/ diatomaceous earth. Regarding particle diameter, the nylon and paper filter media have the highest quality filtering at pressure of 63.77 kPa and dosage 1:0.25 nejayote/diatomaceous earth. Therefore, the filtration depends not only on the particle diameter of the solids, dosage and nejayote cake morphology, but that the filter media is also important in the selection of the operation conditions. Keywords: nejayote; filtration; dosage; filter media El nejayote es un subproducto contaminante de la nixtamalización, por lo que en este estudio se obtuvieron tortas de filtración y filtrados que fueron evaluados para seleccionar el medio filtrante y establecer condiciones de filtración. Los medios filtrantes empleados en la filtración a presión constante fueron: lona poliéster algodón, papel y nylon. Las filtraciones evidenciaron que la lona poliéster algodón presenta menor resistencia específica de la torta en todos los niveles de presión y dosificación. El contenido de calcio fue menor en el medio filtrante nylon a la presión 98,10 kPa y dosificación 1:0,25 nejayote/tierra diatomea. Respecto al diámetro de partícula los medios filtrantes nylon y papel dan una mayor calidad de filtrado a la presión 63,77 kPa y dosificación 1:0,25 nejayote/tierra diatomea. En consecuencia, la filtración no sólo depende del diámetro de partícula de los sólidos, dosificación y morfología de la torta de nejayote, también el medio filtrante es determinante en la selección de las condiciones de operación.

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Section: Filtration Cellsupporting

confidence: 52%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physico-mechanic treatment of nixtamalization by-product (nejayote)

Valderrama-Bravo¹,

Gutiérrez-Cortez²,

Contreras-Padilla³

et al. 2013

CyTA - Journal of Food

Self Cite

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show abstract

“…This process consists of cooking maize grains in a lime solution, after soaking for 2-15 hours, the supernatant called maize wastewater or commonly known as "nejayote" is discarded [1,2]. The remaining material is then ground to obtain nixtamal (dough or masa), used to prepare a variety of food products such as tortillas and related products [3].…”

Section: Introductionmentioning

confidence: 99%

“…Nejayote is considered an environmental pollutant because it is an alkaline wastewater, with high chemical and biological oxygen demand. The estimated monthly volume of nejayote generated in Mexico is about 1.2 m 3 [1,5,6]. Thus, alternatives for maize wastewater utilization are needed.…”

Section: Introductionmentioning

confidence: 99%

Gelation of Arabinoxylans from Maize Wastewater — Effect of Alkaline Hydrolysis Conditions on the Gel Rheology and Microstructure

Paz-Samaniego¹,

Carvajal–Millán²,

Bojorquez³

et al. 2015

Wastewater Treatment Engineering

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The purpose of this research was to extract arabinoxylans (AX) from maize wastewater generated under different maize nixtamalization conditions and to investigate the polysaccharide gelling capability, as well as the rheological and microstructural characteristics of the gels formed. The nixtamalization conditions were 1.5 hours of cooking and 24 hours of alkaline hydrolysis (AX1) or 30 minutes cooking and 4 hours of alkaline hydrolysis (AX2). AX1 and AX2 presented yield values of 0.9% and 0.5% (w/v), respectively. Both AX samples presented similar molecular identity (Fourier Transform Infra-Red) and molecular weight distribution but different ferulic acid (FA) content. AX1 and AX2 presented gelling capability under laccase exposure. The kinetics of gelation of both AX samples was rheologically monitored by small amplitude oscillatory shear. The gelation profiles followed a characteristic kinetics with an initial increase in the storage modulus (G') and loss modulus (G") followed by a plateau region for both gels. AX1 presented higher G' than AX2. In scanning electron microscopy (SEM) images, both gels present an irregular honeycomb microstructure. The lower FA content in AX2 form gels presenting minor elasticity values and a more fragmented microstructure. These results indicate that nixtamalization process conditions can modify the characteristics of AX gels.

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Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings

et al. 2021

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The management of agri-food by-products or waste is considered a priority global industrial, economic, and environmental problem, and its solution requires a comprehensive and sustainable approach (García-García et al., 2017). The chemical composition of the residues that emerge is diverse and depends on the product nature and its processing. Inadequate disposal causes environmental problems, including greenhouse gas emissions, because of their high biodegradability, moisture, and microbial load (Fritsch et al., 2017). Certain wastes have a wide variety of components with a nutritional,

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Constant pressure filtration of lime water (nejayote) used to cook kernels in maize processing

Cited by 42 publications

References 21 publications

Physico-mechanic treatment of nixtamalization by-product (nejayote)

Physico-mechanic treatment of nixtamalization by-product (nejayote)

Gelation of Arabinoxylans from Maize Wastewater — Effect of Alkaline Hydrolysis Conditions on the Gel Rheology and Microstructure

Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings

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