Influence of Operating Parameters on Clarification of Carrot Juice by Microfiltration Process

Abstract

The clarification of carrot juice by cross‐flow microfiltration process was studied to determine the influence of different operating parameters such as transmembrane pressure (TMP) (1.5, 4.5 and 7.5 bar), cross‐flow velocity, which corresponds with Reynolds number, (300, 1,500 and 2,500) and feed temperature (20, 30 and 40C) on the flux and permeate properties. Results showed that the investigated parameters had a positive effect on the permeate flux. The TMP and temperature effects on the permeate flux was lower than the cross‐flow velocity effect. The permeate properties such as viscosity, density, pH and total soluble solid did not significantly change with variation in operating parameters, but permeate color and clarity was considerably affected at various treatment conditions. Eventually, the statistical analysis indicated that the interactional effect of cross‐flow velocity and TMP on the permeate flux was significant. PRACTICAL APPLICATIONS The polymeric membranes can be used in the microfiltration process for the clarification and stabilization of carrot juice. The membrane processes for clarification purposes represent a valid alternative to the use of traditional fining agents such as gelatin, bentonite and silica sol. It is because of environmental problems resulting from disposal of these fining agents as well as other difficulties that are confronted in separation processes. Clarified carrot juice coming from the microfiltration process can be commercialized or submitted to a concentration process in order to obtain a suitable product for the preparation of juices and beverages.

Influence of Enzyme Liquefaction Treatment on Major Carotenoids of Carrot (Daucus carrot L.) Juice

“…It is rich in nutrients, especially the carotenoids substance, such as α‐carotene, β‐carotene and lutein (Riccioni ; Habibi et al . ; Wang et al . ).…”

“…Fresh carrot has very high nutritional value, medicinal value and healthy function, which has always been recognized as health care vegetables (Maex et al 2000;Qin et al 2005;Wang et al 2013). It is rich in nutrients, especially the carotenoids substance, such as a-carotene, b-carotene and lutein (Riccioni 2009;Habibi et al 2011;Wang et al 2013). Except for a source of vitamin A which participate in the visual physiological metabolism (Rousseau et al 2006;Johnson et al 2010;Cardoso et al 2012), and its functional activities continue to be discovered, such as antioxidation (Palozza et al 2003;Kljak and Grbe sa 2015), anticancer (Michaud et al 2000;Sharoni et al 2000;Rao and Rao 2007), skin protection (Heinrich et al 2006;Roberts et al 2009), prevention of cardiovascular diseases (Clarke and Armitage 2002;Heinrich et al 2006), preventing osteoporosis (Sugiura et al 2008;Yamaguchi 2008) and the impact on human gene expression and cell differentiation (Handelman 2001).…”

Clarification of tomato juice by cross-flow microfiltration

“…The microfiltration apparatus has been previously described (Habibi et al, 2009). A scheme of the experimental set-up is depicted in Fig.…”

Gestión medioambiental de salmueras de desalado de bacalao. Tratamiento mediante tecnología de membranas

“…Mientras que a un pH más elevado aumentaría la repulsión entre moléculas, manteniendo sus estructuras moleculares y retardando la deposición sobre la superficie filtrante e impidiendo el paso a través de ella (Mochizuki and Zydney, 1993, Orozco et al, 2008, Persson et al, 2003, Heinemann et al, 1988.…”

“…La VT afecta directamente el esfuerzo cortante en la superficie de la membrana y, por lo tanto una alta VT provoca una reducción de la polarización de la concentración y, por consiguiente, la acumulación de retenidos en la superficie de la membrana aumentando el flujo (Habibi et al, 2009). …”