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

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

Research output: Contribution to journalArticlepeer-review

71 Scopus citations

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.
Original languageEnglish (US)
Pages (from-to)514-521
Number of pages8
JournalJournal of Food Engineering
Volume100
Issue number3
DOIs
StatePublished - Oct 2010

ASJC Scopus subject areas

  • Food Science

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