Effect of gas sparging on flux enhancement and phytochemical properties of clarified pineapple juice by microfiltration

Handle URI:
http://hdl.handle.net/10754/561827
Title:
Effect of gas sparging on flux enhancement and phytochemical properties of clarified pineapple juice by microfiltration
Authors:
Laorko, Aporn; Li, Zhenyu; Tongchitpakdee, Sasitorn; Youravong, Wirote
Abstract:
Membrane fouling is a major obstacle in the application of microfiltration. Several techniques have been proposed to enhance the permeate flux during microfiltration. Gas sparging is a hydrodynamic method for improving the performance of the membrane process. In this study, a 0.2 μm hollow fiber microfiltration membrane was used to study the effect of cross flow velocity (CFV) and gas injection factor () on the critical and limiting flux during microfiltration of pineapple juice. In addition, the phytochemical properties of clarified juice were investigated. In the absence of gas sparging, the critical and limiting flux increased as the CFV or shear stress number increased. The use of gas sparging led to a remarkable improvement in both the critical and limiting flux but it was more effective at the lower CFV (1.5 m s-1), compared to those at higher CFV (2.0 and 2.5 m s-1). When the gas injection factor was applied at 0.15, 0.25 and 0.35 with a CFV of 1.5 m s -1, the enhancement of 55.6%, 75.5% and 128.2% was achieved for critical flux, while 65.8%, 69.7% and 95.2% was achieved for limiting flux, respectively. The results also indicated that the use of gas sparging was an effective method to reduce reversible fouling and external irreversible fouling rather than internal irreversible fouling. In addition, the CFV and gas sparging did not affect pH, total soluble solids, colour, total phenolic content and the antioxidant property of the clarified juice. The l-ascorbic acid and total vitamin C were significantly decreased when the higher CFV and high gas injection factor were applied. The results also indicated that the use of gas sparging with low CFV was beneficial for flux enhancement while most of the phytochemical properties of the clarified juice was preserved. © 2011 Elsevier B.V. All rights reserved.
KAUST Department:
Water Desalination and Reuse Research Center (WDRC); Water Desalination and Reuse Research Center
Publisher:
Elsevier BV
Journal:
Separation and Purification Technology
Issue Date:
Aug-2011
DOI:
10.1016/j.seppur.2011.05.024
Type:
Article
ISSN:
13835866
Sponsors:
The authors gratefully acknowledge the Faculty of Agra-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.authorYouravong, Wiroteen
dc.date.accessioned2015-08-03T09:31:52Zen
dc.date.available2015-08-03T09:31:52Zen
dc.date.issued2011-08en
dc.identifier.issn13835866en
dc.identifier.doi10.1016/j.seppur.2011.05.024en
dc.identifier.urihttp://hdl.handle.net/10754/561827en
dc.description.abstractMembrane fouling is a major obstacle in the application of microfiltration. Several techniques have been proposed to enhance the permeate flux during microfiltration. Gas sparging is a hydrodynamic method for improving the performance of the membrane process. In this study, a 0.2 μm hollow fiber microfiltration membrane was used to study the effect of cross flow velocity (CFV) and gas injection factor () on the critical and limiting flux during microfiltration of pineapple juice. In addition, the phytochemical properties of clarified juice were investigated. In the absence of gas sparging, the critical and limiting flux increased as the CFV or shear stress number increased. The use of gas sparging led to a remarkable improvement in both the critical and limiting flux but it was more effective at the lower CFV (1.5 m s-1), compared to those at higher CFV (2.0 and 2.5 m s-1). When the gas injection factor was applied at 0.15, 0.25 and 0.35 with a CFV of 1.5 m s -1, the enhancement of 55.6%, 75.5% and 128.2% was achieved for critical flux, while 65.8%, 69.7% and 95.2% was achieved for limiting flux, respectively. The results also indicated that the use of gas sparging was an effective method to reduce reversible fouling and external irreversible fouling rather than internal irreversible fouling. In addition, the CFV and gas sparging did not affect pH, total soluble solids, colour, total phenolic content and the antioxidant property of the clarified juice. The l-ascorbic acid and total vitamin C were significantly decreased when the higher CFV and high gas injection factor were applied. The results also indicated that the use of gas sparging with low CFV was beneficial for flux enhancement while most of the phytochemical properties of the clarified juice was preserved. © 2011 Elsevier B.V. All rights reserved.en
dc.description.sponsorshipThe authors gratefully acknowledge the Faculty of Agra-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.subjectGas spargingen
dc.subjectMicrofiltrationen
dc.subjectPhytochemical propertyen
dc.subjectPineapple juiceen
dc.titleEffect of gas sparging on flux enhancement and phytochemical properties of clarified pineapple juice by microfiltrationen
dc.typeArticleen
dc.contributor.departmentWater Desalination and Reuse Research Center (WDRC)en
dc.contributor.departmentWater Desalination and Reuse Research Centeren
dc.identifier.journalSeparation and Purification Technologyen
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
dc.contributor.institutionMembrane Knowledge Center, Liquid Purification Engineering International Co., Ltd., Nonthaburi 11140, Thailanden
kaust.authorLi, Zhenyuen
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