Microfiltration of kiwifruit juice and fouling mechanism using fly-ash-based ceramic membranes

Qin, Guotong; Lü, Xueqian; Wei, Wei; Li, Jiajia; Cui, Ruyue; Hu, Shixuan

doi:10.1016/j.fbp.2015.09.006

Cited by 53 publications

(26 citation statements)

References 23 publications

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“…In pineapple juice, most of the phytochemical properties and soluble components were retained in the juice after MF; in addition, no microbial growth was detected after 6 mo of storage at 4, 27, and 37° C (Laorko and others ). Significant improvements in the overall quality of clarified products have been also reported for carrot (Ennouri and others ), kiwifruit (Qin and others ), orange (Nandi and others ), and pomegranate (Valero and others ) juices.…”

Section: Membrane Processingmentioning

confidence: 78%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

155

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Section: Membrane Processingmentioning

confidence: 78%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

155

View full text Add to dashboard Cite

show abstract

“…The influence of flue gas temperature on water recovery performance is shown in Compared with other studies, the ceramic membranes manufactured by fly ash [27,29], kaolin [20] and clay [24] are mostly used for juice clarification [29], oil-water emulsion treatment [31], and are currently less used for flue gas moisture recovery.…”

Section: Flue Gas Dehydration Experiments Resultsmentioning

confidence: 96%

“…Zhu et al [28] produced porous ceramic membranes with the main crystalline phase of mullite using fly ash as the raw material with the addition of different mass fraction of Al2O3. Qin et al [29] applied ceramic membranes prepared with fly ash as precursor in juice clarification. Suresh et al [30] employed fly ash, quartz and calcium carbonate to fabricate ceramic microfiltration membranes and evaluated membrane performances using synthetic oil-water emulsions.…”

Section: Introductionmentioning

confidence: 99%

Study on the preparation and properties of talcum-fly ash based ceramic membrane supports

Cheng

Zhang

et al. 2020

Preprint

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Ceramic membrane method for moisture recovery from flue gas of thermal power plants is of considerable interest due to its excellent selection performance and corrosion resistance. However, manufacturing costs of commercial ceramic membranes are still relatively expensive, which promotes the development of new methods of preparing low-cost ceramic membranes. In this study, a method for the preparation of porous ceramic membrane supports is proposed. Low-cost fly ash from power plants is the main material of the membrane supports, and talcum is the additive. The fabrication process of the ceramic membrane supports is described in detail. The properties of the supports were fully characterized, including surface morphology, phase composition, pore diameter distribution and porosity. Corrosion resistance and mechanical strength of the supports were measured. The obtained ceramic membrane support displays a pore size of about 5 µm and porosity of 37.8%. Furthermore, the water recovery performance of the supports under different operating conditions was experimentally studied. The experimental results show that, the recovered water flux varies with operating conditions. In the study, the maximum recovered water flux reaches 5.22 kg/(m2·h). The findings provide a guidance for the ceramic membrane supports application of water recovery from flue gas.

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“…Also the clarification by microfiltration of kiwi juice showed a retention of soluble solids, color and pH, as well as the bacterial removal, which promoted its overall quality and shelf‐life extension (Qin et al, ). Other positive results were obtained when evaluating the efficacy of MF in extending the shelf life and improving the quality of ultra‐high temperature milk (Zhang et al, ).…”

Section: Novel Strategies For High Quality Natural Beveragesmentioning

confidence: 99%

Discussion between alternative processing and preservation technologies and their application in beverages: A review

Escajeda

Hernandez

Rodríguez-Jasso

et al. 2017

J Food Process Preserv

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The alternative technologies discussed in this review are able to eliminate pathogenic bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and vitamins, improve the extraction processes of fruit or vegetable juices. The use of nonthermal processing technologies in beverages might provide a higher quality value to the final product and consumers tended to prefer more natural products with minimum preservative substances. This review is analyze and discuss the advantages and disadvantages of alternative technologies applied in beverages, evaluating the parameters that can optimize beverage processing such as time, temperature, pressure, frequency, tension, among others. Additionally, finding solutions to beverage processing issues will be considered analyzing the results obtained with other applied methods, and an overview of new strategies such as microfiltration or the combination of two alternative technologies to improve the quality of the final product will also be evaluated. Practical applications The applications of alternative technologies mentioned in this article, are a feasible option for the preservation of beverages in the area of industry. The capacity of each of them has been demonstrated, in addition to the use of microfiltration and ultrafiltration, but the combination between them sounds very encouraging to achieve the quality and safety of beverages, with an extended shelf life and greater protection of its main components. This provides a wide range of research opportunities for any type of beverage.

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Microfiltration of kiwifruit juice and fouling mechanism using fly-ash-based ceramic membranes

Cited by 53 publications

References 23 publications

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Study on the preparation and properties of talcum-fly ash based ceramic membrane supports

Discussion between alternative processing and preservation technologies and their application in beverages: A review

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