Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration
Abstract
:1. Introduction
2. Materials and Methods
2.1. Orange Pickly Juice (Opuntia spp.)
2.2. Pretreatment of Orange Prickly Pear Juice
2.3. Microfiltration Unit and Filtration Experiments
2.4. Clarification of Orange Prickly Juice by Batch Concentration Mode
2.5. Parameters of the Membrane
2.6. Analytical Measurements
2.7. Statistical Analysis
3. Results and Discussion
3.1. Effects of the Operating Parameters on the Permeate Flux
3.2. Fouling Index and Cleaning Efficiency
3.3. Influence of Microfiltration on the Physicochemical Properties of Juices
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Membrane | MF |
---|---|
Manufacturer | Amersham Biosciences |
Membrane type | CFP-1-E-4A |
Nominal pore size (µm) | 0.1 |
MWCO (Da) | 1,000,000 |
Membrane surface area (cm2) | 420 |
Membrane material | Polysulfone |
Configuration | Hollow fiber |
pH operating range | 2 to 13 |
Temperature range (°C) | Up to 80 °C |
Membrane Parameters | |
---|---|
Kp0 (L/m2·h kPa) | 44.72 |
Kp1 (L/m2·h kPa) | 30.44 |
Kp2 (L/m2·h kPa) | 40.78 |
Fouling index (%) | 31.93 |
Cleaning efficiency (%) | 91.20 |
Parameter | Feed | Permeate | Retentate |
---|---|---|---|
Antioxidant capacity (TEAC) | 3.71 ± 0.71 a | 2.03 ± 0.13 b | 0.16 ± 0.01 c |
Content of betalains (mg/100 g wet base) | 5.95 ± 0.05 a | 4.54 ± 0.01 b | 2.46 ± 0.01 c |
TSS (°Brix) | 11.4 ± 0.23 a | 10.8 ± 0.07 b | 11.4 ± 0.12 a |
pH | 5.97 ± 0.02 b | 6.72 ± 0.06 a | 5.04 ± 0.19 c |
Turbidity (NTU) | 164.3 ± 12.4 b | 0.37 ± 0.10 c | >1000 ± 0 a |
Colorimetry | |||
L | 28.6 ± 1.78 b | 31.4 ± 0.61 a | 26.7 ± 0.78 b |
a* | 16.7 ± 5.8 a | 21.5 ± 2.64 a | 5.3 ± 1.50 b |
b* | 8.36 ± 2.16 b | 13.2 ± 0.92 a | 5.0 ± 0.90 c |
C | 18.6 ± 6.2 a | 25.2 ± 2.7 a | 7.29 ± 1.69 b |
H | 26.8 ± 2.02 b | 31.5 ± 1.40 b | 43.5 ± 3.74 a |
Compounds | Rejection (%) |
---|---|
Antioxidant capacity | 45.28 |
Content of betalains | 23.69 |
TSS (°Brix) | 5.26 |
Turbidity | 99.77 |
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Mejia, J.A.A.; Yáñez-Fernandez, J. Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration. Membranes 2021, 11, 354. https://doi.org/10.3390/membranes11050354
Mejia JAA, Yáñez-Fernandez J. Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration. Membranes. 2021; 11(5):354. https://doi.org/10.3390/membranes11050354
Chicago/Turabian StyleMejia, Jaime A. Arboleda, and Jorge Yáñez-Fernandez. 2021. "Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration" Membranes 11, no. 5: 354. https://doi.org/10.3390/membranes11050354