Tomato juice microfiltration process assisted with pressure-vacuum combination condition: A physicochemical investigation and optimization

Alaei, Behnam; Chayjan, Reza Amiri; Zolfigol, Mohammad Ali

doi:10.1016/j.biosystemseng.2021.10.005

Cited by 4 publications

(1 citation statement)

References 41 publications

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“…A study by Alaei et al [ 29 ] was carried out to investigate the immediate effect of fluid and vacuum pressure on both sides of the ceramic membrane during the MF of tomato juice on the permeate flux, energy consumption, and physicochemical properties of the juice. The optimum operating conditions at 26 °C feed temperature, 200 kPa pressure, and 5 kPa vacuum pressure yielded high permeate flux (12.9 L/m 2 h), low-energy consumption (0.044 kW.h), and high preservation of nutrients (lycopene and vitamin C) in the tomato juice.…”

Section: Membrane Technology For the Clarification Of Fruit Juicementioning

confidence: 99%

Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices

2023

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Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.

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Section: Membrane Technology For the Clarification Of Fruit Juicementioning

confidence: 99%