Membrane Technologies for Fruit Juice Processing

Dornier, Manuel; Belleville, Marie‐Pierre; Vaillant, Fabrice

doi:10.1007/978-1-4939-3311-2_8

Cited by 6 publications

(10 citation statements)

References 105 publications

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“…Membranes technologies also present high potentialities in beverage processing (91). MF and UF can advantageously replace conventional filtration processes for clarification and microbial stabilization of juice (i.e., high product qualities, continuous processing, low waste, etc.…”

Section: Non-thermal Stabilizationmentioning

confidence: 99%

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

et al. 2019

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In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these non-thermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.

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Section: Non-thermal Stabilizationmentioning

confidence: 99%

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

et al. 2019

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“…Microfiltration (MF) is an effective method of pomegranate juice clarification; however, its main problem is the membrane fouling. The increased concentration of rejected solutes on the feed side near the membrane surface can create a boundary layer (the concentration polarization layer) that prevents the permeation of liquid phase (Dornier et al., 2018). Therefore, membrane cleaning is an important step to maintain membrane permeability and increase system efficiency.…”

Section: Discussionmentioning

confidence: 99%

“…There are various methods such as decantation, centrifugation, and filtration to clarify the fruit juices with high degree of turbidity (Dornier et al., 2018). In addition to the aforementioned conventional processes, modern membrane technologies are widely used to separate solid from liquid in the fruit juice industry, for example to clarify fruit juices (Dornier et al., 2018; Lachowicz et al., 2019; Merry, 2010; de Santana Magalhães et al., 2019). This is an effective strategy to reduce turbidity and remove large particles in the fruit juices.…”

Section: Introductionmentioning

confidence: 99%

Selection of the most effective chemical cleaning procedure in the membrane clarification of pomegranate juice

Shahbazi

Mirsaeedghazi

Paghaleh

2021

J. Food Process. Preserv.

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Membrane fouling is an important drawback of membrane‐based separation processes. After clarification of pomegranate juice by 0.22 µm polyvinylidene fluoride membrane, analysis of the FTIR spectra of formed‐cake showed that polyphenols are the main components of blocking materials. Various solutions including water (with 0.5, 1, and 1.5% NaOH or 0.1% hydrochloric acid), ethanol (with 77% and 96% purity), and mixture of ethanol (77%) with acetic acid (96%) with 99:01 ratio were used to clean membranes with different washing time of 10–30 min. The permeate flux recovery was calculated to determine the efficiency of cleaning protocols. The results showed that the cake layer was dominant because the blocking index was between 0 and 0.5. Overall, the ethanol 77% had the best performance among different solutions for cleaning (mainly due to its positive effects on membrane hydrophilicity) and the initial permeate fluxes of pomegranate juice and pure water did not change significantly after using this protocol. Practical applications Membrane technology is widely used in industrial juice clarification processes. The main problem with this process is the formation of fouling on the membrane surface, which minimizes its use in the fruit juice industry. This affects the lifetime of the membrane, the number of times the membrane is cleaned, the size of the membrane required, and ultimately the operation costs. In fact, cleaning costs make up 5%–20% of operating budgets, so more research is needed. The main method in regenerating a fouled membrane is its chemical cleaning, and the first step in this method is to find the best chemical detergent, which is determined according to the type of food, the type of membrane, and the nature of the deposition.

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“…Pressure-driven membrane processes such as ultrafiltration (UF) are widely used for the clarification of fruit juices, mainly for the removal of pectin residues [ 14 ]. The UF-membranes used for juice treatment have a molecular weight cut-off (MWCO) between 10 and 500 kDa, corresponding to the wide range of pectin molecular weight values (10–500 kDa) [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

et al. 2021

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Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonly applied to the production of clarified juices, but no studies have been done on cranberry juice. In this study, the effects of 60 (D60) and 120 min (D120) of depectinization by pectinolytic enzymes coupled to clarification by ultrafiltration (UF) (membrane molecular weight cut-off (MWCO) of 50, 100 and 500 kDa) was evaluated on the filtration performance, membrane fouling and cranberry juice composition. Compared to fresh juice, depectinization for 60 and 120 min reduced the UF duration by 16.7 and 20 min, respectively. The best filtration performance, in terms of permeate fluxes, was obtained with the 500 kDa MWCO UF membrane despite the highest total flux decline (41.5 to 57.6%). The fouling layer at the membrane surface was composed of polyphenols and anthocyanins. Compared to fresh juice, anthocyanin decreased (44% and 58% for D60 and D120, respectively) in depectinized juices whereas proanthocyanidin (PAC) content increased by 16%. In view of the industrial application, a 60 min depectinization coupled to clarification by a 500 kDa UF membrane could be viewed as a good compromise between the enhancement of filtration performance and the loss of polyphenols and their fouling at the membrane surface.

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Membrane Technologies for Fruit Juice Processing

Cited by 6 publications

References 105 publications

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Selection of the most effective chemical cleaning procedure in the membrane clarification of pomegranate juice

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

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