Separation of non-sucrose compounds from the syrup of sugar-beet processing by ultra- and nanofiltration using polymer membranes

Gyura, Julianna; Šereš, Zita; Vatai, Gyula; Molnár, Erika

doi:10.1016/s0011-9164(02)00652-5

Cited by 37 publications

(18 citation statements)

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“…NF is a process used to concentrate juices, and in the sugar industry, NF has been used as one of the steps in the clarification and concentration of raw juice as well as in the processing of non-sugar compounds [78]. NF features quite distinctive properties such as pore radius and surface charge density which influence the separation of various solutes [91,100].…”

Section: Nanofiltration (Nf) and Reverse Osmosis (Ro)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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This article provides an overview of recent developments and the published literature in membrane technology with regard to fruit juice processing and considers the impact of such technology on product quality. In the fruit juice industry, membrane technology is used mainly to clarify the juice by means of ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis. We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling. Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyses pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and a much lower pectin content, which is advantageous in the subsequent filtration processes.

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Section: Nanofiltration (Nf) and Reverse Osmosis (Ro)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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“…Some of these factors include sugar crystal size, color types, ash constituents, boiling time, crystal distribution, polysaccharides and color and purity of pan feed liquor. These factors determine the overall quality of sugar [9]. So it was concluded that the increase value for the color contents in the sample T6 was due to the occurrence of these impurities due to improper affination process or other refining process ultimately making it a low quality raw sugar.…”

Section: Color Analysismentioning

confidence: 99%

Physico-Chemical Analysis and Polarization Value Estimation of Raw Sugar from Refining Point of View

Din¹,

Rasool²

2015

AJPS

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This study was particularly designed to evaluate the physico-chemical parameters and polarization value of raw sugar which ultimately affect the filterability of raw sugar. Six different raw sugar samples were collected from the local industries and were evaluated for the physico-chemical and polarization value. The physico-chemical characteristics of sugar including moisture, reducing sugar, ash contents, size of crystals and color constituents were assessed. The results obtained from physico-chemical analysis showed that these parameters were affected significantly among the samples of raw sugar. The ash contents were found to be decreasing for the samples in the order of T6 > T1T2T5 > T3T4. The values for the polarization were significantly the highest in sample T5, T2 and T1 followed by sample T4 and T6 while the lowest values were recorded for sample T3. It can be concluded from the results that sample T4 was observed to have a good quality while sample T6 had the opposite result to that of sample T4 and was considered to have a very low quality.

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“…Beside application of membrane separation processes in sugar juice purification, there where attempts to use reverse osmosis to recycle pulp press water (Bogliolo et al, 1996) or to recover pectin from sugar beet pulp (Hatziantoniou & Howell, 2002). Our early investigations on membrane separation of sugar-beet juices has started with the experiments on polymeric membranes (Eszterle et al, 2000;Gyura et al, 2001;Gyura et al, 2002a;Gyura et al, 2002b;Eszterle et al, 2003) at temperatures whose limit was 60 o C, according to the physical characteristics of the applied polymer materials (polyethersulfone and polyamide). Further investigations were performed on ceramic membranes which allow ultrafiltration of sugar juices at 80 o C. In this way, a simulation of real process was possible.…”

Section: The Application Of Membrane Separation Processes As Environmmentioning

confidence: 99%

The Application of Membrane Separation Processes as Environmental Friendly Methods in the Beet Sugar Production

Šereš¹,

Gyura²,

Djuric³

et al. 2008

Environmental Technologies

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Separation of non-sucrose compounds from the syrup of sugar-beet processing by ultra- and nanofiltration using polymer membranes

Cited by 37 publications

References 1 publication

Fruit Juice Processing and Membrane Technology Application

Fruit Juice Processing and Membrane Technology Application

Physico-Chemical Analysis and Polarization Value Estimation of Raw Sugar from Refining Point of View

The Application of Membrane Separation Processes as Environmental Friendly Methods in the Beet Sugar Production

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