Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality

Food Science and Technology (Campinas)

Katia Rezzadori²  Leo Serpa²  Frederico Marques Penha²  Rodrigo Rodrigues Petrus¹  José Carlos Cunha Petrus² 

[1] ,Federal University of Santa Catarina Department of Chemical and Food Engineering Florianópolis SC ,Brazil

关键词: microfiltration;    sugarcane juice;    resistances to permeate flux;   

DOI  :  10.1590/S0101-20612014000100030

来源: SciELO

【 摘 要 】

Sugarcane juice with passion fruit pulp was clarified using microfiltration under different T (temperature), P (pressure), and V (tangential velocity). The effects of these processing parameters were evaluated applying a rotational central composite experimental design (RCCD) and response surface methodology (RSM). The tests were performed at a filtration pilot plant using a polyamide hollow-fiber membrane with an average pore diameter of 0.4 µm and filtration area of 0.723 m². In addition, the resistances to the permeate flux during the microfiltration were investigated according to the series resistance. The final permeate flux ranged from 7.05 to 17.84 L·h- 1·m- 2. There was a rapid decline in flux (50%) in the initial stages of microfiltration. T and V were the major variables responsible for the flux increase. The concentration polarization showed the greatest influence on the flux decline, and highest values for the flux decline rate (λ) were found when low pressures were used. In the clarified juice there was a reduction in the contents of total solids, proteins, vitamin C, and acidity, while the soluble solids, pH, and ash contents did not change. Finally, membrane process could produce high quality filtered sugarcane juice with substantial flux and increased luminosity improving organoleptical properties.

【 授权许可】

CC BY   
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