Bentonite, temperature and pH effects on purification indexes of raw sugar beet juice to production of inverted liquid sugar

Jahed, Eisa; Khodaparast, Mohammad Hossein Haddad; Khaneghah, Amin Mousavi

doi:10.1016/j.clay.2014.09.036

Cited by 18 publications

(11 citation statements)

References 25 publications

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“…Jahed et al . () observed that turbidity of sugar beet juice increased by increasing bentonite concentration. On the contrary, Koyuncu et al .…”

Section: Resultsmentioning

confidence: 99%

“…It is possible that at high concentration of clay, fine particles of sepiolite would act by itself as a turbidity agent. Jahed et al (2014) observed that turbidity of sugar beet juice increased by increasing bentonite concentration. On the contrary, Koyuncu et al (2007) found that with increasing of bentonite concentration from 0.2 to 0.8 g per 100 mL of apple juice, the efficiency of bentonite for adsorption of dark-coloured compounds increased and the highest efficiency is reported under concentration of 0.4-0.8 g bentonite per 100 mL apple juice.…”

Section: Influence Of Process Variables On Turbiditymentioning

confidence: 98%

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Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process

Mirzaaghaei

Goli

Fathi

2016

Int J of Food Sci Tech

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Summary In this study, for the first time, the function of acid‐activated sepiolite clay was evaluated for clarification of pomegranate juice. The optimum conditions of clarification process were achieved using response surface methodology based on juice turbidity as a response. After that, under optimal condition, efficiency of sepiolite, bentonite and combination of these fining agents with gelatin and kieselgel was compared for clarifying pomegranate juice. The results showed that the best conditions for juice clarification were 0.05% (w/v) clay concentration, temperature of 50 °C and time of 2 h. The results revealed that treatments of bentonite–gelatin–kieselgel and sepiolite–gelatin–kieselgel were the most active fining agents that their use led to a reduction of 99.7% in turbidity of pomegranate juice. Kinetic study for different features was performed, and the results indicated that rate of changes in turbidity, viscosity, total phenolic contents and colour with time followed first‐, first‐, zero‐ and zero‐order kinetic models, respectively.

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“…Jahed et al . () observed that turbidity of sugar beet juice increased by increasing bentonite concentration. On the contrary, Koyuncu et al .…”

Section: Resultsmentioning

confidence: 99%

Section: Influence Of Process Variables On Turbiditymentioning

confidence: 98%

Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process

Mirzaaghaei

Goli

Fathi

2016

Int J of Food Sci Tech

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“…Because these components are present in varying amounts, clarification is one of the key steps in juice processing. The commonly used clarification methods include the use of enzymes, ultrafiltration, gelatine, bentonite, PVPP [30], lime, active carbon [31] and ion exchange resins [32]. Bentonite is cheap, does not pose environmental threats and represents one of the most suitable alternatives for the other methods.…”

Section: Uses In Syrup and Juice Productionmentioning

confidence: 99%

Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds

Lambri¹,

Colangelo²,

Dordoni³

et al. 2016

Grape and Wine Biotechnology

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Bentonite is used in oenology to improve the limpidity and the stability of wine and to predict the formation of deposits in the botle. The exchangeable cations in its lamellar structures strongly inluence some properties, such as the speciic surface, the exchange capacity and the adsorption behavior. The unintended use of bentonite for juice setling and/or for wine ining produces jeopardized efects on colloidal and protein stability, the aroma compounds and sensory proiles. The interactions with haze-forming proteins, other colloids, as well as aroma compounds and phenols would have been to discover as the modulation of wine colloids by an adjuvant severely afects the wine resilience and the sensory proile. This chapter reviews several studies that focus on the impact of commercial bentonite samples used for both juice clariication and wine ining on the colloids, proteins, phenols and aroma compounds of white and red wines. Some parameters of practical value, such as the wine heat stability, the concentrations of total and haze-forming proteins and the content of the most relevant aromas, have been assessed to track the efects of bentonite and to achieve indings that are applicable to the ield of oenology.

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“…Therefore, some alternative treatments and methods for juice and molasses purification were explored. The application of commercially available activated carbon and activated carbons produced from sugar beet pulp, as well as different bentonite types for sugar juices and molasses decolouration have been studied by various authors . Positive results in terms of colour and turbidity reduction were reported upon treatment with these large surface area adsorbents.…”

Section: Introductionmentioning

confidence: 99%

Modelling of cross‐flow microfiltration coupled with bentonite treatment in sugar beet molasses purification

et al. 2018

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The removal of colourants and other non-sucrose compounds from sugar beet molasses opens the possibility for more acceptable and effective recovery of sucrose, which is the most valuable sugar industry product. In the presented study, the feasibility of the sugar beet molasses purification process, which combines sodium bentonite pre-treatment and microfiltration with an embedded static mixer, was examined. Molasses pretreatment with sodium bentonite consisted of a bentonite suspension addition (7 g/L) under the following conditions: pH 5, temperature 50 8C, and contact time 30 min. Sugar beet molasses separation from bentonite was performed by cross-flow microfiltration using a 200 nm TiO 2 ceramic tubular membrane with static mixer absence or presence and variation in the sugar beet molasses flow rate and dry substance. The molasses purification process efficiency was validated through the permeate flux values as well as colour and turbidity measurements. Higher molasses colour (20-60 %) and turbidity reduction (83.4-99.2 %) was achieved in the experiments with static mixer absence, while static mixer introduction greatly increased the final and especially steady-state permeate flux.

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Bentonite, temperature and pH effects on purification indexes of raw sugar beet juice to production of inverted liquid sugar

Cited by 18 publications

References 25 publications

Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process

Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process

Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds

Modelling of cross‐flow microfiltration coupled with bentonite treatment in sugar beet molasses purification

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