Concentration of apple and pear juices by nanofiltration at low pressures

Warczok, Justyna; Ferrando, Montserrat; López, Francisco; Güell, Carme

doi:10.1016/s0260-8774(03)00283-8

Cited by 111 publications

(52 citation statements)

References 6 publications

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“…As a consequence, membrane processes have to be linked with traditional thermal treatments, resulting in aggravation of aroma, color, and taste of the final product. As a result, outcome a method to process concentrated juices is a difficult task (Warczok et al 2004;Warczok et al 2007a;Warczok et al 2007b;Kujawski et al 2013). Membrane filtration methods like reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), microfiltration (MF), membrane distillation (MD), osmotic membrane distillation (OMD), pervaporation (PV), and, to a lesser extent, electrodialysis (ED) have been commonly used in the bioprocess and food industry (Daufin et al 2001;Ghosh 2002;van Reis and Zydney 2007;Li and Chen 2010;Claudio et al 2009;Onsekizoglu et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Examples of typical food processes include a combination of concentration of whey and milk as well as fractionation of milk in the dairy industry; production of soy protein concentrates and isolates; recovery of starches; clarification of juice, vinegar, and wine in the beverage industry; demineralization/decolorization/clarification of sugars and sweeteners; and applications in vegetable oil processes (Daufin et al 2001;Ghosh 2002;van Reis and Zydney 2007;Li and Chen 2010;Claudio et al 2009). MD and OMD have been applied for juice concentration and capsulation of aroma compounds, whereas PV has been utilized for the creation of low-alcohol beer Bahçeci 2012;Barbe et al 1998;Carlsen et al 2010;Cassano et al 2011;van Reis and Zydney 2007;Warczok et al 2004;Kujawski et al 2013). Additionally, various applications of the membranes are related to the water treatment and recycling within food process plants (Daufin et al 2001).…”

Section: Introductionmentioning

confidence: 99%

“…OMD is a separation process in which a liquid mixture containing a volatile component is in contact with a microporous, non-wettable membrane (e.g., PVDF, PTFE, and PP) (Lalia et al 2013;Warczok et al 2004;Warczok et al 2007a;Kujawski et al 2013). During the process, both sides of the porous membrane are in contact with two aqueous solutions characterized by different water activities, e.g., a sugar solution and a stripping solution.…”

Section: Introductionmentioning

confidence: 99%

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Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Kujawa

Guillén-Burrieza²,

Arafat³

et al. 2015

Food Bioprocess Technol

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Hydrophobic polymeric membranes (PP, PTFE, and PVDF) were efficiently applied in juice concentration by osmotic membrane distillation process at room temperature. The properties of applied membranes were characterized by the value of static contact angle, hysteresis of contact angle, surface free energy, roughness, mean flow pore size, maximum pore size or bubble point, and the pore size distribution before and after their utilization in osmotic membrane distillation (OMD). Furthermore, the mechanical strength of the membranes was evaluated using the Mullen burst technique and characterization of fouling behavior was done. The impact of stripping solutions, characterized by different water activities (NaCl and CaCl 2 ), type of membrane materials, and membrane morphology, on the transport properties in a dehydration process was evaluated. Apple and beet juices with a high level of antioxidants were chosen. The quality of juices has been assessed by determination of total polyphenols and antioxidant activity. In the dehydration process, the most efficient were 0.45-μm PTFE and 0.45-μm PVDF membranes (24 % improvement). No loss of polyphenol content or reduction of antioxidant activity was observed after the juice dehydration.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Kujawa

Guillén-Burrieza²,

Arafat³

et al. 2015

Food Bioprocess Technol

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“…In addition, the nanofiltration system is also simple to install and operate. Many studies have reported the application of nanofiltration in the food industry, including fractionating sugars (Goulas et al, 2002), recovering and purifying amino acids (Kovacs and Samhaber, 2009), recovering and purifying fermentation products (Li et al, 2008), concentrating coffee extract (Vincze and Vatai, 2004), concentrating juice (Warczok et al, 2004) and removing salt in a whey protein production ( Van der Horst et al, 1995).…”

Section: Methodsmentioning

confidence: 99%

Application of Nanofiltration to Recover Benzoic Acid from Cranberry Juice

Lại

Tagashira²,

Hagiwara

et al. 2012

FSTR

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In this study, the feasibility of the application of nanofiltration to recover excess benzoic acid from cranberry juice was investigated. Different kinds of commercial nanofiltration membranes were screened for their ability to separate benzoic acid from cranberry juice. There were 7 kinds of membranes, including HC50, NFT50, G5, Desal-DK, DRA4510, UTC60 and NTR7250, which showed significantly lower rejection of benzoic acid than that of other components in cranberry juice, such as sugars, other organic acids (citric acid, malic acid and quinic acid) and anthocyanins, with a difference of over 40 %. The effect of pH on nanofiltration was also investigated; the separation was very effective at pH 4.5. The rejection of benzoic acid was negative (lower than −40 %) and significantly different from the rejection of other components. It is promising to recover benzoic acid from cranberry juice by nanofiltration.

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“…It was found that the application of ultrafiltration technology followed by a reverse osmosis process would leave in the retentate 75% of the original anthocyanin content. The effects of different types of membranes on concentration process of apple and pear juices by nanofiltration were studied by Warczok et al [8] in batch systems at pressures between 800 and 1200 kPa and temperatures between 25 and 35 ∘ C, showing that this technology was useful in juice processing. Effects of operating temperature and pressure on nanofiltration membrane were also studied by Ferrarini et al [9] while comparing membranes for nanofiltration and reverse osmosis of grape juice.…”

Section: Introductionmentioning

confidence: 99%