Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling

Cassano, Alfredo; Donato, Laura; Drioli, Enrico

doi:10.1016/j.jfoodeng.2006.02.020

Cited by 148 publications

(115 citation statements)

References 20 publications

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“…where J o represents the flux of distilled water, calculated at the beginning of the filtration experiment (Jiraratananon and Chanachai 1996;De Bruijn et al 2002;Cassano et al 2007). The flux loss was calculated using the equation: The membranes were carefully cleaned immediately after each experiment in order to recover the initial permeability.…”

Section: Filtration Lawsmentioning

confidence: 99%

“…As shown, the pressure increases from 100 to 200 KPa, led to a variation in permeate flux. According to Cassano et al (2007) at low pressure, shear forces tend to minimize particle deposition and the juice is proportional to the applied PTM. When the foulants particles start to deposit on the membrane surface, flux decreases.…”

Section: Effect Of Transmembrane Pressurementioning

confidence: 99%

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Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

et al. 2014

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Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.

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Section: Filtration Lawsmentioning

confidence: 99%

Section: Effect Of Transmembrane Pressurementioning

confidence: 99%

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

et al. 2014

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“…Son degré Brix a été, en effet, de l'ordre de 22,5, résultat comparable à celui observé pour des boissons issues d'autres variétés de datte et extraites par le même procédé : 20,77°Brix pour la variété Ruzeiz et 23,87°Brix pour la variété Khudry [6]. Cependant, le degré Brix de la boisson élaborée à partir de dattes se révèle supé-rieur à celui du jus de pommes [(11,5 à 11,9)°Brix] [26] et celui du jus de kiwi (12,6°Brix) [29].…”

Section: Visualisation Du Colmatageunclassified

“…L'analyse des paramètres physico-chimiques de la solution obtenue à partir de la pâte de datte (tableau II) montre que cette boisson est faiblement acide (pH 5,32) comparée, par exemple, au jus de kiwi (pH 3,58) [29]. Cependant, sa turbidité (2230 NTU) est environ sept fois plus élevée que celle de ce même jus de kiwi (299,5 NTU) [29] et cinq fois plus élevée que celle d'un jus de pomme traditionnel (440 NTU) [30].…”

Section: Paramètres Physico-chimiquesunclassified

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Élaboration d’une boisson à partir d’écart de triage de dattes : clarification par traitement enzymatique et microfiltration

Cheikh-Rouhou

Baklouti²,

Hadj-Taieb³

et al. 2006

Fruits

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--Introduction. Despite their high nutritional value, by-products of dates are valueless in Tunisia, an important date-producing country. Our study aimed at testing a method for recovering these products by means of extraction, starting from a date paste, of a clarified drink. Materials and methods. The process of pulp extraction adopted was inspired by a traditional method. A rough solution obtained from the dilution of date paste was treated with enzymes (pectinases and cellulases) and by tangential microfiltration. The chemical composition, physico-chemical characteristics and rheological characteristics of the clarified drink obtained were determined. Results and discussion. The extracted rough solution has a high sugar content. The use of both microfiltration and enzymatic treatment resulted in a juice that has little acid content, with relatively low viscosity and turbidity and with a flow behaviour comparable to that of any other fruit juice. Conclusion. By-products of dates can be transformed, by the means of the usual processes, into a pleasant and marketable drink.

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Membrane Processing

Cassano

Conidi

Drioli

2014

Conventional and Advanced Food Processing Technologies

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Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling

Cited by 148 publications

References 20 publications

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

Élaboration d’une boisson à partir d’écart de triage de dattes : clarification par traitement enzymatique et microfiltration

Membrane Processing

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