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

Laorko, Aporn; Li, Zhenyu; Tongchitpakdee, Sasitorn; Chantachum, Suphitchaya; Youravong, Wirote

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

Type

Article

Authors

Laorko, Aporn
Li, Zhenyu
Tongchitpakdee, Sasitorn
Chantachum, Suphitchaya
Youravong, Wirote

KAUST Department

Water Desalination and Reuse Research Center (WDRC)
Biological and Environmental Sciences and Engineering (BESE) Division

Date

2010-10

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.

Citation

Laorko, 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

Acknowledgements

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).