Cross-Flow Microfiltration in the Food Industry. State of the Art

Horst, Hilma van der

doi:10.1016/0011-9164(90)80012-z

Cited by 12 publications

(13 citation statements)

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“…It is, therefore, important to increase the transmembrane pressure stepwise to obtain optimum or critical flux region (Bacchin and others 2006). As time progress, the permeate flux declines mainly due to membrane fouling and other factors such as the morphology of the membrane together with fluid mechanics attributed to the flow of the feed across the membrane (Van Der Horst and Hanemaaijer 1990). …”

Section: Introductionmentioning

confidence: 99%

Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant

Mukhopadhyay¹,

Tomasula²,

Hekken³

et al. 2009

Journal of Food Science

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Thermal preservation is used by the egg industry to ensure the microbiological safety of liquid egg white (LEW); however, it does not eliminate all microorganisms and impairs some of the delicate functional properties of LEW. In this study, a pilot-scale cross-flow microfiltration (MF) process was designed to remove the natural microflora present in commercial LEW, obtained from a local egg-breaking plant, while maintaining the nutritional and functional properties of the LEW. LEW, containing approximately 10(6 +/- 1.7) colony forming units (CFU) per milliliter of total aerobic bacteria, was microfiltered using a ceramic membrane with a nominal pore size of 1.4 microm, at a cross-flow velocity of 6 m/s. To facilitate MF, LEW was screened, homogenized, and then diluted (1 : 2, w/w) with distilled water containing 0.5% sodium chloride. Homogenized LEW was found to have a threefold lower viscosity than unhomogenized LEW. Influence of MF temperature (25 and 40 degrees C) and pH (6 and 9) on permeate flux, transmission of egg white nutrients across the membrane, and microbial removal efficiency were evaluated. The pH had a significantly greater influence on permeate flux than temperature. Permeate flux increased by almost 148% when pH of LEW was adjusted from pH 9 to pH 6 at 40 degrees C. Influence of temperature on permeate flux, at a constant pH, however, was found to be inconclusive. Microbial removal efficiency was at least 5 log(10) CFU/mL. Total protein and SDS-PAGE analysis indicated that this MF process did not alter the protein composition of the permeate, compared to that of the feed LEW, and that the foaming properties of LEW were retained in the postfiltered samples.

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Section: Introductionmentioning

confidence: 99%

Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant

Mukhopadhyay¹,

Tomasula²,

Hekken³

et al. 2009

Journal of Food Science

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“…MF membranes with a pore size of about 1.4 µm can achieve the right balance between rejection of bacteria and long‐term flux, with little or no rejection of other milk components such as protein, lactose and ash. Experimental results obtained under various operating conditions have been reported in a number of publications …”

Section: Cross‐flow Microfiltration For Bacteria Removal From Milkmentioning

confidence: 99%

Microfiltration applied to dairy streams: removal of bacteria

2012

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Microfiltration applied in the dairy industry for bacteria removal is an important technology for extending the shelf life of milk while maintaining or even improving its organoleptic and nutritional properties. This article reviews the evolution of this technique over recent years and the advances currently being made in the field. The cited literature indicates the strategies used to overcome the main drawbacks of this type of operation, the most common operating conditions employed and the reduction degree of bacteria obtained.

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“…2006). As time progresses, the permeate flux declines mainly due to membrane fouling and other factors (Van Der Horst and Hanemaaijer 1990) such as the change in morphology of the membrane and fluid mechanics created by flow of the LEW across the membrane.…”

Section: Introductionmentioning

confidence: 99%

Removal of Bacillus Anthracis Sterne Spore From Commercial Unpasteurized Liquid Egg White Using Cross-Flow Microfiltration*

Mukhopadhyay¹,

Tomasula

Luchansky

et al. 2011

Journal of Food Processing and Preservation

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The validity of a cross‐flow microfiltration (MF) process for separation of an avirulent strain of Bacillus anthracis (BA) spores from commercial unpasteurized liquid egg white (LEW) was examined. Unpasteurized LEW was inoculated with BA to a level of approximately 106 spores/mL and microfiltered using a 1.4‐micron ceramic membrane. Permeate flux increased at a rate of 50 L/h m2 per unit pH decrease, which is almost 30 times greater compared with the rate of increase in flux due to a unit increase in temperature. Spore removal efficiency was at least 6.14 log10 spores/mL. In a storage stability study, microfiltered LEW showed no outgrowth of spores for 21 days at 4C. Egg white protein permeation, and hence the functional properties, were unaffected during MF. PRACTICAL APPLICATIONS Bacillus anthracis (BA), a spore‐forming bacterium and a potential biothreat agent, could be used as an atypical foodborne pathogen for intentional contamination of the food supply. Thermal pasteurization is effective only for pathogens that are in vegetative forms such as Salmonella, but ineffective for destroying spore‐forming pathogens, such as BA. Also, egg proteins' ability to form foam or gel is severely destroyed during pasteurization, since egg albumin is highly heat sensitive. There is a serious need in the agri‐industry to develop an effective intervention strategy for removal of B. anthracis from high value foods such as liquid eggs. The current study describes a microfiltration process that is capable of removing almost 99.9999% BA spores from liquid egg white (LEW) without affecting egg white's ability to form foam or gel, and hence may provide an option for safety and security of liquid foods such as LEW.

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Cross-Flow Microfiltration in the Food Industry. State of the Art

Cited by 12 publications

References 0 publications

Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant

Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant

Microfiltration applied to dairy streams: removal of bacteria

Removal of Bacillus Anthracis Sterne Spore From Commercial Unpasteurized Liquid Egg White Using Cross-Flow Microfiltration*

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