Ultrafiltration and Reverse Osmosis of the Waste Water from Sweet Potato Starch Process

Chiang, Been‐Huang; Pan, Wan Der

doi:10.1111/j.1365-2621.1986.tb11211.x

Cited by 8 publications

(3 citation statements)

References 10 publications

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“…For potato fruit water treatment, however, its pronounced tendency to foaming and fouling resulted in rejection of the proposed process [26][27][28]. Reverse osmosis (RO) was, to a certain extent, advantageous.…”

Section: Treatment Of De-proteinised Fruit Watermentioning

confidence: 99%

Potato Starch Technology

Bergthaller¹,

Witt²,

Goldau³

1999

Starch/Stärke

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A total of 7.0 × 10 6 and 7.3 × 10 6 t starch was produced in 1996 and 1997, respectively, in the European Union, consisting of 15 member states [1,2]. The trend of a steadily increasing starch production is obvious. During a long period, potato starch played an important role in covering approximately 25 % of the available shares; the situation changed in 1995 by the decision of the European Commission to limit subsidies connected with the production of potatoes and their utilisation in starch factories. The instrument used to limit costs became a quota system issued to each potato starch producing member country; in fact, 8 of the 15 member states. A maximum potato starch production has been fixed at approximately 1,864 × 10 3 t/a. The main share is covered by four member states: Germany (696.3 × 10 3 t), Netherlands (538.3 × 10 3 t), France (281.5 × 10 3 t) and Denmark (178.5 × 10 3 t). Smaller quotas (49 to 64 × 10 3 ) are held by Sweden, Finland and Austria, while Spain owns a quota of 2,000 t ( Fig. 1) [3]. Recent resolutions, in connection with the development of EU's Agenda 2000 system, resulted in further reduction of starch production limits by 100 × 10 3 t. The relevant decreases in production will be approx. 40 × 10 3 t for Germany and 31 × 10 3 t for The Netherlands as the main potato starch producing countries. As result of these regulations, potatoes will not be used increasingly as substrates of starch production. Maize and wheat will cover future growth, with more important prospects for wheat.Potato starch production encountered drastic changes during the last years, in particular in economics and substrate supply. Because of economically required reductions in subsidisation, production of potato starch will decrease. Changes in technology are characterised by savings in wash water and process water streams that are effected by increased efficiency introduced with new machinery and changed technological concepts. From an ecological point of view, an early and maximum fruit water separation (up to 95 %) based on dilution of gratings with process water and decanter separation allowed to reduce the fresh water supply to 0.4 to 0.5 m 3 /t of processed potatoes. For economical isolation of potato protein a correspondingly high protein recovery rate (up to 90 %) is essential. Concerning starch extraction, a minimum of 95 % is reached in modern potato starch plants, but optimum engineering (rasping, decanting, sieving) gives recovery rates of 97 to 98 %. In starch refinement, three-phase nozzle separators equipped with wash water supply and constructed for efficient displacement washing allow to achieve a fine fibre removal of 98 % within three separation stages and a final concentration of purified starch milk of 22 to 23°Bé. Potato protein isolates (protein content 83 to 85 %) are produced by isoelectric precipitation combined with heat coagulation while stringent solutions for treatment of de-proteinised fruit water are still lacking. * Publication No. 7075 of the Federal Centre for Cereal, Potato a...

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Section: Treatment Of De-proteinised Fruit Watermentioning

confidence: 99%

Potato Starch Technology

Bergthaller¹,

Witt²,

Goldau³

1999

Starch/Stärke

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“…The efficiency of membrane processes is defined as the number of substances retained by the membrane (retention coefficient) or the permeation of solutes through the membrane (permeability). The work [ 11 ] presents the process parameters and the construction of the reverse osmosis installation. Wastewater from potato processing contains large amounts of starch.…”

Section: Introductionmentioning

confidence: 99%

Integration of Ultra- and Nanofiltration for Potato Processing Water (PPW) Treatment in a Circular Water Recovery System

2023

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The article analyzes integrated ultrafiltration (UF) and nanofiltration (NF) processes for potato processing wastewater treatment for the purpose of which a laboratory filtration system for flat sheet membranes with the effective surface area of 1.4 × 10−2 m2 (UF: polysulfone, cut-off: 10,000 Da; NF: polypiperazine amide, cut-off: 150–300 Da) was used. As part of the study, the effect of the transmembrane pressure of UF (0.2 MPa and 0.4 MPa) and NF (1.0 MPa and 1.8 MPa) on the permeate flux and rejection coefficient was investigated and the impact of sewage preparation methods on the degree of pollution reduction was determined. Moreover, a method for a fouling layer removal from the UF membranes is also proposed. The results of the analyses conducted by the authors show that the pretreatment stage offers additional advantages to TSS and turbidity removal. In both cases (0.2 and 0.4 MPa), UF used after the pretreatment process resulted in a 97–99% reduction in these impurities. The analysis of the determined rejection coefficients shows that the use of NaOH and H2O2 for the regeneration of the UF membrane has a positive effect on filtration efficiency. Regarding NF, the rejection coefficients for most tested parameters were higher for the 1.8 MPa process compared to 1.0 MPa, and approximately 80% of water was recovered.

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“…In China, the major commercial utilisation of sweet potato is starch and starchy food production, which generates a large quantity of waste water. The waste water contains mainly protein, sugars and minerals, which is the main reason for the increase in biochemical oxygen demand (BOD) and chemical oxygen demand (COD) (Chiang & Pan, ). Therefore, the recovery of SPP from the starch waste water can not only lower the pollution but also reduce the waste of protein resources.…”

Section: Introductionmentioning

confidence: 99%

Sweet potato protein hydrolysates: antioxidant activity and protective effects on oxidative DNA damage

Zhang

Sun

2012

Int J of Food Sci Tech

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Summary In this study, sweet potato protein (SPP) hydrolysates were prepared by six enzymes (alcalase, proleather FG‐F, AS1.398, neutrase, papain and pepsin). The antioxidant activities and protective effect against oxidative DNA damage of SPP hydrolysates were investigated. Alcalase hydrolysates exhibited the highest hydroxyl radical‐scavenging activity (IC50 1.74 mg mL−1) and Fe2+‐chelating ability (IC50 1.54 mg mL−1) (P < 0.05). Compared with other five hydrolysates, the hydrolysates obtained by alcalase had the most abundant <3‐kDa fractions. In addition, below 3‐kDa fractions of alcalase hydrolysates showed the highest antioxidant activities and protective effects against DNA damage through both scavenging hydroxyl radicals and chelating Fe2+, which was probably because of the increase in several antioxidant amino acids, such as His, Met, Cys, Tyr and Phe, as well as the hydrophobic amino acids. The results suggested that enzymatic hydrolysis could be used as an effective technique to produce high value‐added peptides products from SPP.

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Ultrafiltration and Reverse Osmosis of the Waste Water from Sweet Potato Starch Process

Cited by 8 publications

References 10 publications

Potato Starch Technology

Potato Starch Technology

Integration of Ultra- and Nanofiltration for Potato Processing Water (PPW) Treatment in a Circular Water Recovery System

Sweet potato protein hydrolysates: antioxidant activity and protective effects on oxidative DNA damage

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