Identification of relevant physicochemical characteristics for predicting fruit juices filterability
Cross-flow microfiltration has replaced conventional fining methods for clarifying fruit juices, resulting in the combination of clarification and preservation in one single continuous operation. However the performance of this process is limited by the fouling mechanism during the filtration operation, related to the fruit juice fouling propensity. The aim of this work was to study the possibility of predicting the fruit juices filterability, according to some of their intrinsic characteristics. Therefore, 9 different commercial orange juices were chemically and physicochemically characterized (17 characterization parameters) and laboratory scale filtration tests, in an agitated and pressurized filtration module, were carried out at constant transmembrane pressure (1.5 bar). Fruit juices filterability was evaluated from the permeate flux evolution during the filtration operation. Partial Least Squares (PLS) method was particularly used for the analysis of relationship between the fruit juices filterability and the juice studied characteristics. PLS was initially performed using the whole set of predictor variables. The aim of this first analysis was to highlight the most important juice characteristics among the 17 studied ones; a simplified PLS model was performed using model-wise method and PLS-VIP method as important variable selection procedure. It was possible to predict satisfactorily (R2 > 0.9) fruit juices filterability according to only 5 physicochemical characteristics, reflecting the different phases of the studied juices (dry matter, total soluble solids, pH, conductivity, and surface area average diameter).
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, jus de fruits, microfiltration, filtration à membranes, jus d'orange, composition chimique, propriété physicochimique, expérimentation en laboratoire, filtre, encrassement, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_27575, http://aims.fao.org/aos/agrovoc/c_36993, http://aims.fao.org/aos/agrovoc/c_25492, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_15989, http://aims.fao.org/aos/agrovoc/c_24839, http://aims.fao.org/aos/agrovoc/c_25400, http://aims.fao.org/aos/agrovoc/c_3081, |
Online Access: | http://agritrop.cirad.fr/574781/ http://agritrop.cirad.fr/574781/1/document_574781.pdf |
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dig-cirad-fr-5747812024-01-28T22:23:38Z http://agritrop.cirad.fr/574781/ http://agritrop.cirad.fr/574781/ Identification of relevant physicochemical characteristics for predicting fruit juices filterability. Dahdouh Layal, Wisniewski Christelle, Kapitan Gnimdu André, Servent Adrien, Dornier Manuel, Delalonde Michèle. 2015. Separation and Purification Technology, 141 : 59-67.https://doi.org/10.1016/j.seppur.2014.11.030 <https://doi.org/10.1016/j.seppur.2014.11.030> Identification of relevant physicochemical characteristics for predicting fruit juices filterability Dahdouh, Layal Wisniewski, Christelle Kapitan Gnimdu, André Servent, Adrien Dornier, Manuel Delalonde, Michèle eng 2015 Separation and Purification Technology Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires jus de fruits microfiltration filtration à membranes jus d'orange composition chimique propriété physicochimique expérimentation en laboratoire filtre encrassement http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_36993 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15989 http://aims.fao.org/aos/agrovoc/c_24839 http://aims.fao.org/aos/agrovoc/c_25400 France http://aims.fao.org/aos/agrovoc/c_3081 Cross-flow microfiltration has replaced conventional fining methods for clarifying fruit juices, resulting in the combination of clarification and preservation in one single continuous operation. However the performance of this process is limited by the fouling mechanism during the filtration operation, related to the fruit juice fouling propensity. The aim of this work was to study the possibility of predicting the fruit juices filterability, according to some of their intrinsic characteristics. Therefore, 9 different commercial orange juices were chemically and physicochemically characterized (17 characterization parameters) and laboratory scale filtration tests, in an agitated and pressurized filtration module, were carried out at constant transmembrane pressure (1.5 bar). Fruit juices filterability was evaluated from the permeate flux evolution during the filtration operation. Partial Least Squares (PLS) method was particularly used for the analysis of relationship between the fruit juices filterability and the juice studied characteristics. PLS was initially performed using the whole set of predictor variables. The aim of this first analysis was to highlight the most important juice characteristics among the 17 studied ones; a simplified PLS model was performed using model-wise method and PLS-VIP method as important variable selection procedure. It was possible to predict satisfactorily (R2 > 0.9) fruit juices filterability according to only 5 physicochemical characteristics, reflecting the different phases of the studied juices (dry matter, total soluble solids, pH, conductivity, and surface area average diameter). article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/574781/1/document_574781.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.seppur.2014.11.030 10.1016/j.seppur.2014.11.030 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.seppur.2014.11.030 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.seppur.2014.11.030 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires jus de fruits microfiltration filtration à membranes jus d'orange composition chimique propriété physicochimique expérimentation en laboratoire filtre encrassement http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_36993 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15989 http://aims.fao.org/aos/agrovoc/c_24839 http://aims.fao.org/aos/agrovoc/c_25400 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires jus de fruits microfiltration filtration à membranes jus d'orange composition chimique propriété physicochimique expérimentation en laboratoire filtre encrassement http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_36993 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15989 http://aims.fao.org/aos/agrovoc/c_24839 http://aims.fao.org/aos/agrovoc/c_25400 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires jus de fruits microfiltration filtration à membranes jus d'orange composition chimique propriété physicochimique expérimentation en laboratoire filtre encrassement http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_36993 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15989 http://aims.fao.org/aos/agrovoc/c_24839 http://aims.fao.org/aos/agrovoc/c_25400 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires jus de fruits microfiltration filtration à membranes jus d'orange composition chimique propriété physicochimique expérimentation en laboratoire filtre encrassement http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_36993 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15989 http://aims.fao.org/aos/agrovoc/c_24839 http://aims.fao.org/aos/agrovoc/c_25400 http://aims.fao.org/aos/agrovoc/c_3081 Dahdouh, Layal Wisniewski, Christelle Kapitan Gnimdu, André Servent, Adrien Dornier, Manuel Delalonde, Michèle Identification of relevant physicochemical characteristics for predicting fruit juices filterability |
description |
Cross-flow microfiltration has replaced conventional fining methods for clarifying fruit juices, resulting in the combination of clarification and preservation in one single continuous operation. However the performance of this process is limited by the fouling mechanism during the filtration operation, related to the fruit juice fouling propensity. The aim of this work was to study the possibility of predicting the fruit juices filterability, according to some of their intrinsic characteristics. Therefore, 9 different commercial orange juices were chemically and physicochemically characterized (17 characterization parameters) and laboratory scale filtration tests, in an agitated and pressurized filtration module, were carried out at constant transmembrane pressure (1.5 bar). Fruit juices filterability was evaluated from the permeate flux evolution during the filtration operation. Partial Least Squares (PLS) method was particularly used for the analysis of relationship between the fruit juices filterability and the juice studied characteristics. PLS was initially performed using the whole set of predictor variables. The aim of this first analysis was to highlight the most important juice characteristics among the 17 studied ones; a simplified PLS model was performed using model-wise method and PLS-VIP method as important variable selection procedure. It was possible to predict satisfactorily (R2 > 0.9) fruit juices filterability according to only 5 physicochemical characteristics, reflecting the different phases of the studied juices (dry matter, total soluble solids, pH, conductivity, and surface area average diameter). |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires jus de fruits microfiltration filtration à membranes jus d'orange composition chimique propriété physicochimique expérimentation en laboratoire filtre encrassement http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_36993 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15989 http://aims.fao.org/aos/agrovoc/c_24839 http://aims.fao.org/aos/agrovoc/c_25400 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Dahdouh, Layal Wisniewski, Christelle Kapitan Gnimdu, André Servent, Adrien Dornier, Manuel Delalonde, Michèle |
author_facet |
Dahdouh, Layal Wisniewski, Christelle Kapitan Gnimdu, André Servent, Adrien Dornier, Manuel Delalonde, Michèle |
author_sort |
Dahdouh, Layal |
title |
Identification of relevant physicochemical characteristics for predicting fruit juices filterability |
title_short |
Identification of relevant physicochemical characteristics for predicting fruit juices filterability |
title_full |
Identification of relevant physicochemical characteristics for predicting fruit juices filterability |
title_fullStr |
Identification of relevant physicochemical characteristics for predicting fruit juices filterability |
title_full_unstemmed |
Identification of relevant physicochemical characteristics for predicting fruit juices filterability |
title_sort |
identification of relevant physicochemical characteristics for predicting fruit juices filterability |
url |
http://agritrop.cirad.fr/574781/ http://agritrop.cirad.fr/574781/1/document_574781.pdf |
work_keys_str_mv |
AT dahdouhlayal identificationofrelevantphysicochemicalcharacteristicsforpredictingfruitjuicesfilterability AT wisniewskichristelle identificationofrelevantphysicochemicalcharacteristicsforpredictingfruitjuicesfilterability AT kapitangnimduandre identificationofrelevantphysicochemicalcharacteristicsforpredictingfruitjuicesfilterability AT serventadrien identificationofrelevantphysicochemicalcharacteristicsforpredictingfruitjuicesfilterability AT dorniermanuel identificationofrelevantphysicochemicalcharacteristicsforpredictingfruitjuicesfilterability AT delalondemichele identificationofrelevantphysicochemicalcharacteristicsforpredictingfruitjuicesfilterability |
_version_ |
1792498737915887616 |