Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice

Handle URI:
http://hdl.handle.net/10754/561480
Title:
Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice
Authors:
Laorko, Aporn; Li, Zhenyu; Tongchitpakdee, Sasitorn; Chantachum, Suphitchaya; Youravong, Wirote
Abstract:
The effects of membrane property on the permeate flux, membrane fouling and quality of clarified pineapple juice were studied. Both microfiltration (membrane pore size of 0.1 and 0.2 μm) and ultrafiltration (membrane molecular weight cut-off (MWCO) of 30 and 100 kDa) membranes were employed. Membrane filtration did not have significant effects on the pH, reducing sugar and acidity of clarified juice whereas the suspended solids and microorganism were completely removed. The 0.2 μm membrane gave the highest permeate flux, total vitamin C content, total phenolic content and antioxidant capacity as well as the highest value of irreversible fouling. Based on these results, the membrane with pore size of 0.2 μm was considered to be the most suitable membrane for the clarification of pineapple juice. The optimum operating conditions for the clarification pineapple juice by membrane filtration was a cross-flow velocity of 3.4 ms-1 and transmembrane pressure (TMP) of 0.7 bar. An average flux of about 37 lm-2 h-1 was obtained during the microfiltration of pineapple juice under the optimum conditions using batch concentration mode. © 2010 Elsevier Ltd. All rights reserved.
KAUST Department:
Water Desalination and Reuse Research Center (WDRC); Water Desalination and Reuse Research Center
Publisher:
Elsevier BV
Journal:
Journal of Food Engineering
Issue Date:
Oct-2010
DOI:
10.1016/j.jfoodeng.2010.04.039
Type:
Article
ISSN:
02608774
Sponsors:
The authors gratefully acknowledge the Faculty of Agro-Industry and Graduate School, Prince of Songkla University and the National Center for Genetic Engineering and Biotechnology (BIOTEC) of Thailand for their financial support (Project code BT-B-01-FG-18-5003).
Appears in Collections:
Articles; Water Desalination and Reuse Research Center (WDRC)

Full metadata record

DC FieldValue Language
dc.contributor.authorLaorko, Apornen
dc.contributor.authorLi, Zhenyuen
dc.contributor.authorTongchitpakdee, Sasitornen
dc.contributor.authorChantachum, Suphitchayaen
dc.contributor.authorYouravong, Wiroteen
dc.date.accessioned2015-08-02T09:12:25Zen
dc.date.available2015-08-02T09:12:25Zen
dc.date.issued2010-10en
dc.identifier.issn02608774en
dc.identifier.doi10.1016/j.jfoodeng.2010.04.039en
dc.identifier.urihttp://hdl.handle.net/10754/561480en
dc.description.abstractThe effects of membrane property on the permeate flux, membrane fouling and quality of clarified pineapple juice were studied. Both microfiltration (membrane pore size of 0.1 and 0.2 μm) and ultrafiltration (membrane molecular weight cut-off (MWCO) of 30 and 100 kDa) membranes were employed. Membrane filtration did not have significant effects on the pH, reducing sugar and acidity of clarified juice whereas the suspended solids and microorganism were completely removed. The 0.2 μm membrane gave the highest permeate flux, total vitamin C content, total phenolic content and antioxidant capacity as well as the highest value of irreversible fouling. Based on these results, the membrane with pore size of 0.2 μm was considered to be the most suitable membrane for the clarification of pineapple juice. The optimum operating conditions for the clarification pineapple juice by membrane filtration was a cross-flow velocity of 3.4 ms-1 and transmembrane pressure (TMP) of 0.7 bar. An average flux of about 37 lm-2 h-1 was obtained during the microfiltration of pineapple juice under the optimum conditions using batch concentration mode. © 2010 Elsevier Ltd. All rights reserved.en
dc.description.sponsorshipThe authors gratefully acknowledge the Faculty of Agro-Industry and Graduate School, Prince of Songkla University and the National Center for Genetic Engineering and Biotechnology (BIOTEC) of Thailand for their financial support (Project code BT-B-01-FG-18-5003).en
dc.publisherElsevier BVen
dc.subjectFoulingen
dc.subjectMicrofiltrationen
dc.subjectPhytochemical propertyen
dc.subjectPineapple juiceen
dc.subjectUltrafiltrationen
dc.titleEffect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juiceen
dc.typeArticleen
dc.contributor.departmentWater Desalination and Reuse Research Center (WDRC)en
dc.contributor.departmentWater Desalination and Reuse Research Centeren
dc.identifier.journalJournal of Food Engineeringen
dc.contributor.institutionDepartment of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailanden
dc.contributor.institutionMembrane Science and Technology Research Center, Prince of Songkla University, Hat Yai, 90112, Thailanden
dc.contributor.institutionDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailanden
kaust.authorLi, Zhenyuen
All Items in KAUST are protected by copyright, with all rights reserved, unless otherwise indicated.