Dead end ultra-filtration of sugar beet juice expressed from cold electrically pre-treated slices: Effect of membrane polymer on fouling mechanism and permeate quality

Zhu, Zhenzhou; Mhemdi, Houcine

doi:10.1016/j.ifset.2016.05.016

Cited by 17 publications

(3 citation statements)

References 37 publications

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“…Polyester membranes with a pore diameter of 0.08-0.15 µm (PET0125100) were chosen according to monodisperse pore diameter distribution, pH stability, and the capacity of ultrasound cleaning/autoclaving. The juice clarification process was conducted at pressure 0.005-0.015 ±0.001 MPa and temperature of 10 ±1°C ensured by the thermostatic cooler (Julabo F12-MA) [ZHU, MHEMDI 2016]. Membrane performance and permeate flux J V (in dm 3 •m -2 •h -1 ) was calculated using the Equation (1):…”

Section: Juice Clarificationmentioning

confidence: 99%

Journal of Water and Land Development

2022

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Easy-to-handle and effective methods of juice clarification and concentration by membrane technologies are still under exploration. The current article presents results of research on the technological development of an alternative natural sweetener of high biological value and improved organoleptic properties. Sorghum saccharatum stem juice is used in research. It is pre-clarified enzymatically with α-amylase and glucoamylase, clarified by ultrafiltration, and concentrated by the direct contact membrane distillation in various temperature ranges. The study shows the efficacy of membrane methods for improving juice purity, total soluble solids (TSS), and total sugar (TS) content in the syrup obtained. Clarification depends on membrane characteristics at the beginning of the process, as there are no differences at the end of it. Juice concentration at high-temperature differences allows to accelerate the process by approx. 60% comparing to low-temperature differences. A lower temperature difference (∆Т = 20-30°С) in the concentration process results in a longer process and syrup acidisation, whereas a higher temperature difference (∆Т = 70°С) affects physicochemical properties of syrup due to local overheating and formation of Maillard reaction products. The juice concentration at ∆Т = 50-60°С allows to obtain high values of total soluble solids without significant degradation of physicochemical and organoleptic properties.

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Section: Juice Clarificationmentioning

confidence: 99%

Journal of Water and Land Development

2022

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“…Production of sugar from sugar beet or sugar cane in the sugar industry mainly consists of these fundamental processes: sugar juice extraction (Almohammad et al, 2015; K. V. Loginova et al, 2011), juice purification (K. Loginova et al, 2012; Zhu & Mhemdi, 2016), thermal (Chantasiriwan, 2020) or nonthermal (Kujawa et al, 2015) juice concentration (Chantasiriwan, 2020), crystallization (Lauret et al, 2000; Reynoso et al, 2014), refrigeration (Smith et al, 2016), and centrifugal separation (Mazaeda et al, 2012). All these processes are carried out in the hydronic medium, where sucrose molecules are dissolved in water and undergo necessary treatments (Honig, 1963).…”

Section: Introductionmentioning

confidence: 99%

An enhanced hybrid model for batch sugar crystallization based on the pattern recognition for overall heat transfer coefficient using a machine learning approach

Azizi,

Mosharaf‐Dehkordi,

Fouladi

et al. 2024

J Food Process Engineering

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A hybrid model is developed and evaluated to simulate the heat and mass transfer in the crystallization unit of a sugar factory. While the mass transfer is modeled by using the kinetic growth rate model, the heat transfer is simulated by applying the energy balance to the model. Here, the overall convection heat transfer coefficient of the crystallizer's heat exchanger is considered as a temperature‐dependent function. As this makes the governing equations more realistic, it can help to increase the model accuracy. Additionally, a thorough examination of key practical equations and principles governing the sugar crystallization process is presented. A regression learner method is applied to extract the pattern of the overall heat transfer coefficient. According to our results, the regression learning model successfully predicts the heat transfer coefficient with an average 7% deviation from experimental results. For the hybrid model, an average deviation of about 10% is observed. The crystallizer's behavior is somehow linear, indicating a constant growth rate of sugar crystals. Furthermore, the heat transfer in the crystallizer is improved by increasing the working temperatures.Practical applicationsThe method and obtained results of this work could be used in the following practical purposes: to find the optimum working temperatures of crystallizers used in sugar industry and to predict total working time of batch crystallizers versus working parameters.

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“…Nevertheless, the appearance of technical problems such as low permeate flux and membrane fouling during filtration is inevitable. To mitigate these problems, different approaches like the application of pulsed electric field (PEF) during juice extraction, pre‐treatment of juice with lime or adsorbent, insertion of turbulence promoters (static mixers) to produce fluid instability, as well as operating condition optimization could be possible solutions . Previous studies on membrane separation process application in sugar beet molasses treatment were focused on the use of UF.…”

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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Dead end ultra-filtration of sugar beet juice expressed from cold electrically pre-treated slices: Effect of membrane polymer on fouling mechanism and permeate quality

Cited by 17 publications

References 37 publications

Journal of Water and Land Development

Journal of Water and Land Development

An enhanced hybrid model for batch sugar crystallization based on the pattern recognition for overall heat transfer coefficient using a machine learning approach

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

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