Ultrafiltration performance of Carbosep membranes for the clarification of apple juice

Bruijn, Johannes de; Venegas, Alejandro; Martínez, Julian; Bórquez, Rodrigo

doi:10.1016/s0023-6438(03)00015-x

Cited by 69 publications

(65 citation statements)

References 24 publications

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“…However, membrane filtration has the disadvantage of fouling, resulting in decline in performance. Indeed, a major limiting factor in UF is the flux decline with time due to the effects of membrane fouling, that reduce process efficiency [7]. The membrane structure and the molecular weight cut-off have an important role in the solute-membrane physicochemical interaction.…”

Section: Introductionmentioning

confidence: 99%

Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism

Baklouti

Ellouze-Ghorbel²,

Mokni³

2012

Fruits

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-Introduction. Ultrafiltration (UF) is a single-unit operation for the clarification and fining of fruit juices. The purpose of the UF is to remove suspended solids as well as haze-inducing and turbidity-causing substances to obtain a clear juice during storage. Specifically, the polymerization of phenolic compounds and their interaction with other components (e.g., proteins) could cause a haze complex and turbidity in fruit juices, which can foul the ultrafiltration membrane. Materials and methods. Fresh pomegranate juice was clarified by the ultrafiltration process on a laboratory scale. In experimental tests performed according to the total recycle and the batch concentration mode, the effects of transmembrane pressure (TMP) and enzyme pre-treatment on permeation flux and quality of juice were studied. Results. With the total recycle mode, the effect of TMP on the color and clarity of clarified pomegranate juice was significant. The initial color of the raw pomegranate juice was reduced from 74% to 33% and the clarity decreased from 77% to 42% by UF when the TMP increased from (1 to 3.6) bar. Total phenolic rejection decreased from 45% to 21% when the TMP rose from (1 to 2) bar and remained constant above this value. With the batch concentration mode at TMP = 2 bar and velocity 1 m·s -1 , the enzymatic treatment (5 U·mL -1 , 300 min, T = 20°C) of pomegranate juice provided the highest permeate flux, a decrease in total phenolics of 50% and an increased clarity of 30%. Fouling of the UF membrane during pomegranate juice processing is mainly due to the retention of polyphenols and/or proteins; thus, several blocking mechanisms were studied, using a recently developed membrane-fouling model. Analysis revealed that the membrane separation process was controlled by the gel layer mechanism of raw pomegranate juice and complete pore blocking mechanism with enzymatic pretreatment. Tunisia / Punica granatum / fruit juices / clarifying / ultrafiltration / phenolic compounds / membranes / fouling / processing / laccase Clarification du jus de grenade par ultrafiltration : étude de la qualité du jus et du mécanisme de colmatage.Résumé -Introduction.L'ultrafiltration (UF) est un procédé simple pour la clarification et pour l'affinage de jus de fruits. Son objectif est d'éliminer les matières en suspension ainsi que les substances induisant trouble et turbidité pendant son stockage. Plus précisément, la polymérisation des composés phénoliques et leur interaction avec d'autres composants (des protéines, par exemple) pourraient causer du trouble et de la turbidité dans les jus de fruits, conduisant au colmatage de la membrane d'ultrafiltration. Matériel et méthodes. Un jus de grenade frais a été clarifié par ultrafiltration. Les essais expérimentaux ont été effectués en mode de recyclage total ou en batch par renvoi du retentât dans la cuve d'alimentation. Les effets de la pression transmembranaire (PTM) et d'un prétraitement enzymatique sur le flux de perméation et la qualité des jus ont été étudiés. Résultats. Ave...

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Section: Introductionmentioning

confidence: 99%

Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism

Baklouti

Ellouze-Ghorbel²,

Mokni³

2012

Fruits

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“…Additional advantages include easy automation (Mondor and Girard, 2000) and scale up (Nawaz et al, 2006), shorter process time (Mondor and Girard, 2000), lower labor and energy costs, less waste disposal (De Bruijn et al, 2003), no additives and mild operation conditions (Nawaz et al, 2006). However, the main disadvantage of membrane filtration is membrane fouling resulting in decline in permeate flux.…”

Section: Introductionmentioning

confidence: 99%

“…This is caused by deposition and accumulation of solute or colloidal particles at the membrane surface (concentration polarization/gel layer) or inside the pores (De Bruijn et al, 2002). Membrane performance is strongly affected by trans-membrane pressure, feed velocity and operating temperature while juice quality may be influenced by membrane pore size or molecular weight cut-off (MWCO) (De Bruijn et al, 2003). For processing apple juice, components potentially causing membrane fouling may be pectins, proteins, starch, hemicelluloses and cellulose as well as tannins and other polyphenolics (Mondor and Girard, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Extraction of Polyphenolics from Apple Juice by Foam Fractionation

Saleh¹,

Stanley²,

Nigam³

2006

International Journal of Food Engineering

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The performance of nano-filtration (NF) for separating phenolic compounds from sugar in apple juice was studied using 1 and 0.25 kDa molecular weight cut-off (MWCO) spiral wound membranes. If these phenolic compounds could be recovered, they could stabilize the juice from haze formation or be added as antioxidants to foods and beverages in order to increase their health properties. Batch experiments were conducted on a pilot scale rig using a diluted clear apple juice concentrate. For the 1 kDa MWCO membrane, the research determined the effect of operating conditions on process efficiency and membrane fouling. The concentration of polyphenolics on the retentate side increased by a factor of up to 4 and the sugar concentration increased by 1.5 times under optimum conditions of lower temperature (30oC), acidic pH (2), lower transmembrane pressure (5 Bar) and higher initial sugar concentration (20 oBrix). Despite the increase in polyphenolics in the retentate, there was little difference in the phenolic composition between retentate and permeate solutions. As the molecular mass of the rejected phenolics was smaller than the membrane cut-off, this indicated that the rejection was related to the formation of a secondary membrane formed as a result of fouling. A mass balance of polyphenolics in the final retentate and permeate compared with the initial feed solution indicated that up to 4.3 gm of polyphenolics were bound per m2 of membrane. The permeate solutions collected from the 1 kDa MWCO membrane were then filtered using a 0.25 kDa MWCO membrane. Most phenolic compounds were retained by the membrane and the concentration increased by a factor of up to 2. Catechin, rutin, phloridzin and quercetin derivatives were concentrated on the retentate side. However, around 20 -40% of chlorogenic acid and epicatechin was observed on the permeate side. It is concluded that membrane separation represents a potentially efficient and cost-effective technology to separate the phenolic fraction of fruit juice in a form suitable for use as a functional ingredient.

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“…Através da análise de proteínas que causam a turbidez, eles verificaram que a membrana de ultrafiltração de 10kDa foi eficiente na remoção dessas proteínas, reduzindo a formação da turbidez no suco durante o seu armazenamento. Por sua vez, BRUIJN et al [5], ao utilizarem membranas de 15kDa, verificaram que a turbidez do suco de maçã ultrafiltrado aumentou durante a estocagem, seguindo um modelo exponencial. Suco de caju clarificado por microfiltração em membranas com tamanho de poro de 3µm, após pré-tratamento com 0,1% da enzima tanase, apresentou estabilidade física e microbiológica durante dois meses, quando mantido sob refrigeração [6].…”

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Suco de acerola microfiltrado: avaliação da vida-de-prateleira

Cabral¹,

Silva²

2004

Ciênc. Tecnol. Aliment.

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-INTRODUÇÃOOs sucos clarificados de qualidade superior podem ser utilizados na obtenção de refrigerantes, geléias e gelatinas. Recentemente, observam-se novas tendên-cias na utilização desses sucos, que vão do consumo direto, como suco ou refresco, até a elaboração de misturas (blends) e drinks, passando por toda a gama de bebidas formuladas e enriquecidas, gaseificadas ou não, licores, entre outros [14].Visando atender a esse mercado, novos processos e/ou combinações de processos têm sido estudados e desenvolvidos. Os processos de separação por membranas vão ao encontro dessa demanda por serem tecnologias que utilizam baixas temperaturas, contribuindo para a manutenção das características originais das frutas. Especificamente na clarificação de sucos, tais processos apresentam diversas vantagens, entre as quais podese destacar: a eliminação do uso de terra diatomácea, reduzindo tanto o custo para a aquisição do auxiliar de filtração quanto o custo para o seu descarte; o aumento da qualidade do produto pela redução da sua turbidez; o aumento do rendimento do processo; a redução de custos e do tempo de trabalho e a possibilidade de recuperação da enzima. A microfiltração e a ultrafiltração atuam ainda como uma pasteurização a frio, preservando o valor nutricional e sensorial do produto. GAO, BEVERIDGE & REID [8] avaliaram, durante seis meses, a estabilidade física de suco de maçã obtido por filtro estéril e por ultrafiltração. Através da análise de proteínas que causam a turbidez, eles verificaram que a membrana de ultrafiltração de 10kDa foi eficiente na remoção dessas proteínas, reduzindo a formação da turbidez no suco durante o seu armazenamento. Por sua vez, BRUIJN et al. [5], ao utilizarem membranas de 15kDa, verificaram que a turbidez do suco de maçã ultrafiltrado aumentou durante a estocagem, seguindo um modelo exponencial. Suco de caju clarificado por microfiltração em membranas com tamanho de poro de 3µm, após pré-tratamento com 0,1% da enzima tanase, apresentou estabilidade física e microbiológica durante dois meses, quando mantido sob refrigeração [6].A preservação das características originais dos alimentos, pelo maior tempo possível, após a sua transformação, é um dos grandes objetivos da indústria de alimentos. Assim, as condições do ambiente de armazenamento, tais como temperatura, umidade, luminosidade, bem como o tipo e o material da embalagem utilizados, são aspectos que devem ser avaliados e controlados, visando à manutenção da qualidade dos produtos durante a sua vida-de-prateleira. LEE & COATES [9]estudaram a estabilidade da vitamina C do suco de laranja não-pasteurizado, durante o seu armazenamento, sob congelamento, durante 24 meses. Ao contrário do que ocorre no produto submetido ao tratamento térmico, eles verificaram redução na vitamina C do suco, provavelmente devido à oxidação enzimática, que é apenas retardada pelo congelamento. A taxa de redução da vitamina C foi de aproximadamente 0,8% ao mês. RESUMOEste trabalho teve como objetivo estudar a estabilidade física, química e microbiol...

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Ultrafiltration performance of Carbosep membranes for the clarification of apple juice

Cited by 69 publications

References 24 publications

Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism

Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism

Extraction of Polyphenolics from Apple Juice by Foam Fractionation

Suco de acerola microfiltrado: avaliação da vida-de-prateleira

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