Fouling in membrane filtration for juice processing

Lu, C.; Bao, Yiwen; Huang, Jen‐Yi

doi:10.1016/j.cofs.2021.05.004

Cited by 31 publications

(10 citation statements)

References 61 publications

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“…Also, they could inhibit the growth of microorganisms during fermentation [ 96 ]. Therefore, processes such as clarification can remove these components that interfere with fermentation [ 97 ].…”

Section: Resultsmentioning

confidence: 99%

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Reina

Durán-Aranguren

Forero-Rojas

et al. 2022

Heliyon

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Section: Resultsmentioning

confidence: 99%

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Reina

Durán-Aranguren

Forero-Rojas

et al. 2022

Heliyon

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“…The occurrence of membrane fouling in membrane filtration processes is due to many factors [ 89 ]. It is due to the characteristics of the feed water, membrane properties, and configuration of the filtration system itself [ 90 ]. Several studies on the factors that influence fouling have been conducted to control and mitigate its development.…”

Section: Membrane Filtration Technologymentioning

confidence: 99%

Existing Filtration Treatment on Drinking Water Process and Concerns Issues

et al. 2023

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Water is one of the main sources of life’s survival. It is mandatory to have good-quality water, especially for drinking. Many types of available filtration treatment can produce high-quality drinking water. As a result, it is intriguing to determine which treatment is the best. This paper provides a review of available filtration technology specifically for drinking water treatment, including both conventional and advanced treatments, while focusing on membrane filtration treatment. This review covers the concerns that usually exist in membrane filtration treatment, namely membrane fouling. Here, the parameters that influence fouling are identified. This paper also discusses the different ways to handle fouling, either based on prevention, prediction, or control automation. According to the findings, the most common treatment for fouling was prevention. However, this treatment required the use of chemical agents, which will eventually affect human health. The prediction process was usually used to circumvent the process of fouling development. Based on our reviews up to now, there are a limited number of researchers who study membrane fouling control based on automation. Frequently, the treatment method and control strategy are determined individually.

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“…It may reduce membrane lifetime and deteriorate its separation capacity [ 32 ]. In the membrane process, high molecular weight molecules such as pectins, starches, proteins, phenolic compounds, polysaccharides, and colloidals were retained on the membrane surface to form a gel-type foulant layer, thus reducing membrane pore size and growing with filtration time [ 39 , 40 , 41 ]. Since most of these compounds could be separated by the membranes during processing, the nutritional quality of the juice obtained in permeate after processing is inadequate, especially when all phenolic compounds and fibers are separated.…”

Section: Techniques Used In Reducing the Sugar Content Of Juicesmentioning

confidence: 99%

Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives

Cywińska-Antonik

Chen

Groele³

et al. 2023

Foods

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In light of the growing interest in products with reduced sugar content, there is a need to consider reducing the natural sugar concentration in juices while preserving the initial concentration of nutritional compounds. This paper reviewed the current state of knowledge related to mixing juices, membrane processes, and enzymatic processes in producing fruit juices with reduced concentrations of sugars. The limitations and challenges of these methods are also reviewed, including the losses of nutritional ingredients in membrane processes and the emergence of side products in enzymatic processes. As the existing methods have limitations, the review also identifies areas that require further improvements and technological innovations.

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Fouling in membrane filtration for juice processing

Cited by 31 publications

References 61 publications

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Existing Filtration Treatment on Drinking Water Process and Concerns Issues

Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives

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