Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice

Dahdouh, Layal; Delalonde, Michèle; Ricci, Julien; Ruiz, Emilie; Wisnewski, Christelle

doi:10.1016/j.ifset.2018.07.006

Cited by 28 publications

(22 citation statements)

References 38 publications

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“…Thus, the RFD samples behave close to a viscoelastic solid, which resembles a solid‐like structure implying weak gel‐like behavior. A similar trend for G ′ and G ″ was reported for orange juice during the rheological study (Dahdouh et al, 2016, 2018).…”

Section: Resultssupporting

confidence: 85%

Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature

Raj

Hulle

Dash

2022

Food Processing Preservation

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The rheological properties of reconstituted freeze‐dried dragon fruit pulp powder (RFD) were studied at different combinations of concentration (25, 35, 45, and 55 °Brix) and temperature (15, 25, 35, and 45°C) using a rheometer. The RFD samples exhibited non‐Newtonian fluid behavior. The behavior index (n) of the power law was less than one in all the experimental runs, revealing the shear‐thinning nature of the RFD sample. The activation energy calculated from the Arrhenius equation at different concentrations was found to be in the range of 5.207−19.726 kJ/mol. The effect of concentration on viscosity at different shear rates was found to correlate with the power law type model with higher efficacy than the exponential type model. The combined effect of concentration and temperature was developed using multiple linear regression analyses. The storage modulus (G′) and loss modulus (G″) were estimated for RFD samples for different concentrations at a temperature of 45°C. The experimental data showed that both G′ and G″ increased with the increase of frequency. The RFD sample showed viscoelastic nature, which was revealed by the greater values of G′ than G″ at a specific frequency. This study on rheological behavior would assist with equipment design, consumer acceptability, and engineering calculations during dragon fruit pulp powder processing. Practical applications Dragon fruit is very perishable in nature. The freeze‐dried fruit powder can be used as an ingredient in the preparation of food products by reconstituting with water. The addition of water alters the total soluble solids content as well as the intermolecular linkages, affecting the rheological characteristics of the reconstituted sample. Temperature and pressure are two processing factors that might have an impact on the rheological characteristics of a sample. Food rheology explains the flow properties of a liquid or semi‐liquid food and contributes to heat and mass transfer during heating, pumping, and mixing. Thus, the rheological study provides information regarding selecting proper unit operation during processing.

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Section: Resultssupporting

confidence: 85%

Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature

Raj

Hulle

Dash

2022

Food Processing Preservation

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“…However, considering the complexity of these biological suspensions, these physicochemical properties are not sufficient to explain the different fouling behaviors of the studied suspensions. Indeed, membrane fouling results from complex interactions between the suspension compounds and the membrane and between the suspension compounds themselves [51,52]. These phenomena are governed not only by the operating conditions of the filtration operation and the physicochemical characteristics of the suspension, but also by the biochemical nature of the suspension compounds.…”

Section: Membrane Foulingmentioning

confidence: 99%

Immersed membranes configuration for the microfiltration of fruit-based suspensions

Rouquié

Dahdouh

Ricci

et al. 2019

Separation and Purification Technology

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“…Particle sizes in the suspension fluctuated in D 10 (5.94–29.60 μm), D 50 (126.7–176.0 μm), and D 90 (367.3–579.3 μm), reflecting the high polydispersity of the colloidal system, which is mainly caused by the high content of insoluble fibers present in fruits. This indicates a high number of supracolloids (1–100 µm) and larger particles such as cell fragments, cellulose, and hemicellulose (Dahdouh, Delalonde, Ricci, Ruiz, & Wisnewski, 2018). This behavior is common in fruit products and has been reported by Dahdouh et al.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical stability of colloidal systems using the cape gooseberry, strawberry, and blackberry for spray drying

Bedoya

Rodríguez

Gil

2020

J Food Process Preserv

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Tropical fruits have organoleptic and nutritional characteristics that are desired by consumers. The cape gooseberry (CG), strawberry (S), and blackberry concentrate (BC) contain a large number of bioactive compounds. The aim of this research was to determine the influence that a composition of a suspension based on CG, S, and gum arabic (GA) had the stability of a colloidal system. The emulsion was homogenized. A central composite experimental design was used and the independent variables were: % of cape gooseberry solids (STC) (50%–62%), strawberry solids (STS) (18%–24%), and gum arabic solids (STGA) (0.4%–0.6%). The dependent variables were viscosity (μ), zeta potential (ζ), particle size (D10, D50, D90), total solids (STCS), spectral stability index (R), and antioxidant activity (ABTS and DPPH). The suspension was experimentally optimized with the following results: STC:50%, STS:18.9%, STGA:0.6%, μ:485.27 ± 8.46, |ζ|:20.03 ± 1.04, D10:14.41 ± 1.61, D50:165.20 ± 3.36, D90:428.52 ± 17.53, STCS:11.20 ± 0.18, R:0.22 ± 0.03, ABTS:1,307.41 ± 18.71, and DPPH:1632.56 ± 73.19. Experimental validation of the optimal suspension formulation conditions showed good results, which meant that a stable suspension was obtained with high antioxidant activity. Practical applications The following research establishes the optimal formulation of a suspension based on strawberry, blackberry, and cape gooseberry. This was carried out in order to guarantee a quality feed (high in antioxidants and physicochemical stable) for the spray‐drying process. It is well‐known that obtaining a good product in a powder form depends largely on the good quality of the feed suspension. The cape gooseberry, strawberry, and blackberry are fruits with a great variety of bioactive compounds, although they have a short shelf life when they are in a fresh stage. Thus, it is considered important to develop products that largely preserve the nutritional properties of these fruits and at the same time extend their shelf life.

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Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice

Cited by 28 publications

References 38 publications

Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature

Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature

Immersed membranes configuration for the microfiltration of fruit-based suspensions

Physicochemical stability of colloidal systems using the cape gooseberry, strawberry, and blackberry for spray drying

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