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dc.contributor.authorLaorko, Aporn
dc.contributor.authorLi, Zhenyu
dc.contributor.authorTongchitpakdee, Sasitorn
dc.contributor.authorChantachum, Suphitchaya
dc.contributor.authorYouravong, Wirote
dc.date.accessioned2015-08-02T09:12:25Z
dc.date.available2015-08-02T09:12:25Z
dc.date.issued2010-10
dc.identifier.citationLaorko, A., Li, Z., Tongchitpakdee, S., Chantachum, S., & Youravong, W. (2010). Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice. Journal of Food Engineering, 100(3), 514–521. doi:10.1016/j.jfoodeng.2010.04.039
dc.identifier.issn02608774
dc.identifier.doi10.1016/j.jfoodeng.2010.04.039
dc.identifier.urihttp://hdl.handle.net/10754/561480
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.
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).
dc.publisherElsevier BV
dc.subjectFouling
dc.subjectMicrofiltration
dc.subjectPhytochemical property
dc.subjectPineapple juice
dc.subjectUltrafiltration
dc.titleEffect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice
dc.typeArticle
dc.contributor.departmentWater Desalination and Reuse Research Center (WDRC)
dc.contributor.departmentBiological and Environmental Sciences and Engineering (BESE) Division
dc.identifier.journalJournal of Food Engineering
dc.contributor.institutionDepartment of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailand
dc.contributor.institutionMembrane Science and Technology Research Center, Prince of Songkla University, Hat Yai, 90112, Thailand
dc.contributor.institutionDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand
kaust.personLi, Zhenyu


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