Influence of gas sparging on clarification of pineapple wine by microfiltration

Wirote Youravong*, Zhenyu Li, Aporn Laorko

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    25 Scopus citations

    Abstract

    A microfiltration process with a tubular ceramic membrane was applied for clarification of pineapple wine. The process was operated with the membrane pore size of 0.2 μm at transmembrane pressure of 2 bar and crossflow velocity of 2.0 m/s. The effects of gas sparging on permeate flux, fouling and quality of clarified wine were studied. It was found that a relatively low gas sparging rate could increase permeate flux up to 138%. Further increase of the gas sparging rate did not improve permeate flux compared with that without gas sparging. Gas sparging affected the density of cake layer. Increasing gas sparging rate led to an increase in specific cake resistance. It was observed that increasing gas sparging rate could reduce reversible fouling rather than irreversible fouling. The turbidity of pineapple wine was reduced and a clear product with bright yellow color was obtained after microfiltration. The negative effect of gas sparging which caused a loss of alcohol content in the wine was also observed.

    Original languageEnglish (US)
    Pages (from-to)427-432
    Number of pages6
    JournalJournal of Food Engineering
    Volume96
    Issue number3
    DOIs
    StatePublished - Feb 1 2010

    Keywords

    • Clarification
    • Gas sparging
    • Microfiltration
    • Pineapple wine

    ASJC Scopus subject areas

    • Food Science

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