Modeling of permeate flux decline and permeation of sucrose during microfiltration of sugarcane juice using a hollow-fiber membrane module

Panigrahi, Chirasmita; Karmakar, Sankha; Mondal, Mrinmoy; Mishra, Hari Niwas; De, Sirshendu

doi:10.1016/j.ifset.2018.07.012

Cited by 25 publications

(20 citation statements)

References 33 publications

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“…The T17 sample had the highest increase in this parameter (11.34%) compared to the control (8.74%), however the microfiltration process, reduced to a lower value (6.47%) than the control juice. Hence, as can be seen, the microfiltered juice, presented a lower content of TSS and reducing sugars, probably owing to the microfiltration process that removes larger‐sized, high molecular weight gel‐forming materials from the feed itself (Panigrahi et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (Acca sellowiana) juice

Schmidt

Rockett

Ebert

et al. 2021

Int J of Food Sci Tech

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Feijoa fruit (Acca Sellowiana) has a short postharvest period, thus, processing is usually an alternative. The objective of this work was to evaluate the efficiency of three different commercial enzyme preparations in the extraction of feijoa juice in the yield and quality parameters. The juices with Pectinex ® , Lallzyme ® and Rohapect ® were evaluated under three different concentrations (1, 5 and 10 U mL −1 ) before and after the pulping process. The samples were valued for total soluble solids, pH, reducing sugars, titratable acidity and colour. The juice that showed the most promise was evaluated for the microfiltration stage and rheological behaviour and particle size distribution were measured. The three treatments with Pectinex had an increase in juice yield in 43, 55 and 60%, while the samples with enzymes Lallzyme and Rohapect had no increase in yield compared to the control. All the tested enzymes had a positive impact on the colour of the juice, improving the colour parameters. The microfiltered juice had a behaviour index value of 1,091, indicating Newtonian behaviour. The fresh juice showed values below one (0.2178), indicating a non-Newtonian and typically pseudoplastic behaviour. Among three enzymes used, Pectinex ® showed the better results for physical-chemical parameters for extraction of feijoa juice.

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Section: Resultsmentioning

confidence: 99%

Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (Acca sellowiana) juice

Schmidt

Rockett

Ebert

et al. 2021

Int J of Food Sci Tech

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“…Hence, this shows, that this field is somewhat neglected in other membrane-based processes as well, and needs further consideration in integrating experimental and simulation data. Till date, MF modeling includes studying permeate flux behavior [63], particle deposition in the membrane [64], deformation behavior in membranes [65] and identification of optimum operating conditions for simple feed solutions such as green tea extracts [48], beer [66] and bio-ethanol [67].…”

Section: Decreasing Research Activitymentioning

confidence: 99%

Microfiltration membrane processes: A review of research trends over the past decade

Anis

Hashaikeh

Hilal

2019

Journal of Water Process Engineering

149

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Since its inception in the 19 th century, microfiltration (MF) has evolved as a membrane-based separation technology for treating various effluents and wastewaters. This review aims to familiarize its readers with general and specific research trends on various topics in MF. The level of research interest has been measured by the number of publications in that area for each year. An increasing research trend was observed from the number of publications since 2009 to 2018 with MF as the major topic. During the past decade, MF articles have spanned in about 150 different journals, with The Journal of Membrane Science, Desalination and Separation and Purification Technology being the major ones. Major topics of interest include membrane fabrication and modification, waste water treatment and fouling studies, while a significant research increase was seen in various fabrication methods and MF application in the food sector. MF modeling still remains a topic which needs further research output, and has experienced a decline over the past years. Several potential research areas are also identified in this review which will help future researchers to materialize their efforts into the right direction.

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“…However, these are accompanied by significant loss of bioactive compounds which is not favorable in nutrient enriched juice like sugarcane (Huang, Cheng, Hu, & Pan, 2015). Among the various nonthermal or alternate thermal techniques that are in vogue, ohmic heating (Abhilasha & Pal, 2018), pulsed electric field (Kayalvizhi, Pushpa, Sangeetha, & Antony, 2016), microwave combined with ultrasound treatment (Zia, Khan, Zeng, Shabbir, & Aadil, 2019), high pressure processing (Sreedevi, Jayachandran, & Rao, 2018), membrane processing (Panigrahi, Karmakar, Mondal, Mishra, & De, 2018), and ozonation along with addition of lactic acid (Garud, Priyanka, Rastogi, Prakash, & Negi, 2017) have reported substantial inactivation effects and are expected to facilitate the preservation of inherent nutritional profile of juice. Garud et al (2017) have used the variation of one parameter at a time maintaining other operating parameters invariant (exposure time and lactic acid concentration were varied while fixing the ozone feed rate).…”

Section: Introductionmentioning

confidence: 99%

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Panigrahi

Mishra

2020

J Food Process Engineering

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Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5, and 10 L/min); ozone concentration (10, 20, and 30% wt/wt); and exposure time (5, 12.5, and 20 min) were employed. Physicochemical and microbiological indices were affected significantly by the gas flow rate irrespective of other two independent variables. Regression analysis showed that the predicted quadratic model fitted well with the experimental data and was significant (p < .05) with coefficient of determination (R2) for all responses >.9. Significant reductions in nutritional parameters, such as polyphenol content (13.5%), flavonoid content (22.5%), ascorbic acid content (81.46%), and antioxidant capacity (30%) were observed after ozonation. However, the treatment resulted in 67.8% inactivation of polyphenol oxidase enzyme and 3.72 log reduction in total plate count. Sensory analysis revealed that the treated juice was acceptable in terms of sensory properties. Thus, the ozone treatment was proved effective in enzyme inactivation and microbial destruction that offered enhanced anti‐browning and antimicrobial properties to the sugarcane juice.Practical applicationsSugarcane juice is susceptible to rapid spoilage and quality deterioration owing to the browning and fermentation resulting in its short shelf life. It is an extremely perishable product that loses its marketability because of processing problems. Considering the nutritional importance of this juice, it can be emerged as an energy drink if adequately treated. Consumer demands for minimally processed health foods have further encouraged the research related to techniques for processing of fruit juices. Ozone processing is one such potential nonthermal method which can enable extension of shelf life of sugarcane juice, yet retaining its freshness and organoleptic properties that in turn aid in the growth of juice processing industry.

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Modeling of permeate flux decline and permeation of sucrose during microfiltration of sugarcane juice using a hollow-fiber membrane module

Cited by 25 publications

References 33 publications

Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (Acca sellowiana) juice

Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (Acca sellowiana) juice

Microfiltration membrane processes: A review of research trends over the past decade

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

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