Current and future applications for nanofiltration technology in the food processing

Salehi, Fakhreddin

doi:10.1016/j.fbp.2013.09.005

Cited by 134 publications

(65 citation statements)

References 117 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is in agreement with the results of many previous studies, reporting that fructose and glucose are produced from sucrose hydrolysis along the production processes (15,14). Obtained colorful compounds of sucrose are enzymatic colorful compounds such as melanin, non-enzymatic compounds such as melanoidins, products of alkaline analysis of hexoses (HADPs) and caramels.…”

supporting

confidence: 83%

“…Obtained colorful compounds of sucrose are enzymatic colorful compounds such as melanin, non-enzymatic compounds such as melanoidins, products of alkaline analysis of hexoses (HADPs) and caramels. Melanins are deposited in the sugar purification process; so these combinations are not technological problems, rather others, especially the enzymatic colors cause problems (15,16). The current study results showed the different effects of alkalinity levels on removing the color producing factors.…”

mentioning

confidence: 57%

See 1 more Smart Citation

The Effects of Chemical Purification on the Color of Thin and Thick Juices in Sugar Beet Factories

Arajshirvani

Hojjatoleslami

2017

Nutr Food Sci Res

View full text Add to dashboard Cite

A B S T R A C T Background and Objectives:Recognizing the impurities of sugar beet and also comparing different methods of juice purification have shown that the chemical purification based on lime and carbon dioxide is really efficient and economic in the sugar industry. Factories have to control and improve purification stages to achieve clear juice with high chemical purity, low color, minimum hardness, sufficient thermal resistance and with no insoluble solid matters in producing white sugar with high purity and efficiency. The aim of this study was to investigate the effects of alkalinity changes in preliming and liming stages on improving the color of thin and thick juices. Materials and Methods:In the current study, changes in pre-liming alkalinity (0.2, 0.3 and 0.9) and liming alkalinity (1.3, 1.4, 1.5 and 1.6) (mg CaO/ 100 ml juice) during the operation were studied in Sharekrod sugar factory. According to the discharge and retention time of each stage (raw juice, thin juice, and thick juice), the samples were taken and the color changes were studied. Results:The results showed that alkalinity changes of 0.4 in preliming along 1.4 in liming and 0.4 in preliming along 1.3 in liming (mg CaO/ 100 ml juice) caused imbalance of cation/anion, sucrose hydrolysis and invert sugar, and produced undesired color in the thin or thick juice. These changes also had undesired effects on the juice's resistance. But 0.2 in preliming and 1.6 in liming as well as 0.3 in pre-liming and 1.6 in liming had positive effects. Therefore, a thin juice with pH of 8.9 and low color increase (20%) was produced.Conclusions: According to the results, some of the enforced changes were more effective in purification process and improved it.

show abstract

supporting

confidence: 83%

mentioning

confidence: 57%

The Effects of Chemical Purification on the Color of Thin and Thick Juices in Sugar Beet Factories

Arajshirvani

Hojjatoleslami

2017

Nutr Food Sci Res

View full text Add to dashboard Cite

show abstract

“…Moreover, NF also shows some advantages compared to RO, especially when both of their permeates can meet the discharge standards or even the recycle water quality standard for industrial uses (Kappel et al 2014;Ravikumar et al 2014). For example, the operational pressure for NF is generally much lower than that for RO, equaling cheaper capital and operational costs, although RO provides better performance in rejection of monovalent ions and organic matters with molecular weight (MW) below 1000 Da (Salehi 2014).…”

Section: Electronic Supplementary Materialsmentioning

confidence: 99%

Effects of returning NF concentrate on the MBR-NF process treating antibiotic production wastewater

Cheng

Jianxing

et al. 2016

Environ Sci Pollut Res

View full text Add to dashboard Cite

The optimization of the nanofiltration (NF) concentrate backflow ratio (R cb ) and the influence of the NF concentrate on the performance of membrane bioreactornanofiltration (MBR-NF) process treating antibiotic production wastewater were investigated on a laboratory scale. The R cb was optimized at 60 % based on the removal rates of chemical oxygen demand (COD) and NH 4 + -N by MBR. Data analyses indicated that salinity brought by NF concentrate is the major driver leading to the decrease of sludge activity, especially at a high R cb . EPS analysis showed that electric conductivity (EC), proteins in soluble microbial products (SMP), and SMP brought by NF concentrate are the dominant factors causing the severe membrane fouling in MBR. Furthermore, undegradable substances including fulvic acid-like and humic acid-like compounds accumulated in NF concentrate showed significant influence on fouling of NF. MBR could well degrade small MW compounds in NF concentrate, which confirmed the enhancement of organic removal efficiency by recycling the NF concentrate to MBR. The MBR-NF process showed a relatively stable performance at the R cb of 60 % (volume reduction factor (VRF) = 5), and the NF permeate could satisfy the water quality standard for fermentation process with a water recovery rate of 90.9 %.

show abstract

“…Recently, membrane mechanism has been widely utilized for water and wastewater treatment [2,3], gas separation [4], food and beverage processing [5], and in the pharmaceutical industry for enzyme and protein concentration [6], Membrane technology offers better control of the treatment rate and product quality, thereby making it very attractive for replacing conventional separation technology, when applicable. In industrial applications, manufacturers select membranes that have good mechanical properties, high permeability, and selectivity, and that are capable of being applied at high temperatures, with resistance to extreme chemical solutions, and low fouling tendency.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of Polyethersulfone Membranes Using Nanocarbon as Additive

Arahman¹

2018

GEOMATE

View full text Add to dashboard Cite

Membrane-based processes have become the most dominant technology for water or wastewater treatment. To maintain optimum performance, a membrane should have high permeability and selectivity, good hydrophilicity, in combination with stable mechanical properties. Generally, the membrane produced from pure polyethersulfone (PES) has good mechanical properties, but low hydrophilicity. Modifications of the PES membrane with hydrophilic additives can increase its hydrophilicity. Nevertheless, incorporating additives may decrease its mechanical properties. The objective of this study is to enhance the overall properties of PES membrane by incorporating nanocarbon as an additive. The goal is to obtain a membrane with high permeability and selectivity, good hydrophilicity, as well as superior mechanical properties. Four PES membranes were equipped via the dry-wet inversion method using two solvents (n-methyl-2-pyrrolidone (NMP) and dimethyl sulfoxide (DMSO)). The nanocarbon additive was fabricated from palm fruit-shell biomass wastes. The results show that the type of solvent affects the pore structure of the membrane surface. The membranes prepared using the PES-NMP system have dense structures with small nodules that appear in the upper skin layer, while the membranes from the PES-DMSO system have a spherulite-like structure. The membrane structures changed significantly when the nanocarbon particles were added to the polymer solution, particularly in terms of the shape and size of the microvoids. The finger-like structure found in the membranes prepared from PES-NMP or PES-DMSO systems disappears after the nanocarbon was added to the system. Furthermore, the accretion of nanocarbon to the polymer system increases the water permeability, hydrophilicity, and mechanical properties of the resulted membrane.

show abstract

Current and future applications for nanofiltration technology in the food processing

Cited by 134 publications

References 117 publications

The Effects of Chemical Purification on the Color of Thin and Thick Juices in Sugar Beet Factories

The Effects of Chemical Purification on the Color of Thin and Thick Juices in Sugar Beet Factories

Effects of returning NF concentrate on the MBR-NF process treating antibiotic production wastewater

Fabrication of Polyethersulfone Membranes Using Nanocarbon as Additive

Contact Info

Product

Resources

About