Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice
This work aimed to characterize the impact of high shear rate generated by crossflow microfiltration on the particles size, the rheological behavior and the overall fouling propensity of fruit juices. To this end, two orange juices, with different characteristics, were circulated during a defined duration (until 120 min) under a high shear rate (22,270 s−1) in a side-stream membrane unit, without filtration. Results showed that this shearing condition was likely to induce significant changes concerning at the same time the particles size distribution (with a possible particles fractionation) and the rheological properties of the fruit juices (with a potential increase of energy of cohesion between the particles). The fouling propensity of the juices, estimated through lab-scale filtration test, was also modified by the shear rate, showing that new foulant components could be released during the circulation in the filtration loop. Industrial relevance: Crossflow microfiltration is successfully applied to stabilize and clarify fruit juices or to concentrate their pulpy fraction. This work aimed to characterize for the first time the impact of high shear rate applied during crossflow microfiltration on the particles size distribution, the rheological behavior and the overall fouling propensity of fruit juices. This work showed for the first time that it is important to consider the impact of high shear rates on the particles size fractionation and the release of foulant compounds when carrying-out fruit juices microfiltration under high crossflow velocities. Crossflow microfiltration of fruit juices under high crossflow velocity may not be, in some cases, the most appropriate strategy to reduce membrane fouling. According to the juice characteristics, specific industrial strategies such as enzymatic treatment or mechanical actions (e.g. back-pulsing) would be more useful than crossflow velocity to enhance the overall performance of microfiltration.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, jus d'orange, filtration, propriété physicochimique, rhéologie, http://aims.fao.org/aos/agrovoc/c_25492, http://aims.fao.org/aos/agrovoc/c_2900, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_28543, |
Online Access: | http://agritrop.cirad.fr/589237/ http://agritrop.cirad.fr/589237/1/1-s2.0-S1466856418303588-main.pdf |
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dig-cirad-fr-5892372024-01-29T01:17:48Z http://agritrop.cirad.fr/589237/ http://agritrop.cirad.fr/589237/ Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice. Dahdouh Layal, Delalonde Michèle, Ricci Julien, Ruiz Emilie, Wisnewski Christelle. 2018. Innovative Food Science and Emerging Technologies, 48 : 304-312.https://doi.org/10.1016/j.ifset.2018.07.006 <https://doi.org/10.1016/j.ifset.2018.07.006> Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice Dahdouh, Layal Delalonde, Michèle Ricci, Julien Ruiz, Emilie Wisnewski, Christelle eng 2018 Innovative Food Science and Emerging Technologies Q02 - Traitement et conservation des produits alimentaires jus d'orange filtration propriété physicochimique rhéologie http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_2900 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_28543 This work aimed to characterize the impact of high shear rate generated by crossflow microfiltration on the particles size, the rheological behavior and the overall fouling propensity of fruit juices. To this end, two orange juices, with different characteristics, were circulated during a defined duration (until 120 min) under a high shear rate (22,270 s−1) in a side-stream membrane unit, without filtration. Results showed that this shearing condition was likely to induce significant changes concerning at the same time the particles size distribution (with a possible particles fractionation) and the rheological properties of the fruit juices (with a potential increase of energy of cohesion between the particles). The fouling propensity of the juices, estimated through lab-scale filtration test, was also modified by the shear rate, showing that new foulant components could be released during the circulation in the filtration loop. Industrial relevance: Crossflow microfiltration is successfully applied to stabilize and clarify fruit juices or to concentrate their pulpy fraction. This work aimed to characterize for the first time the impact of high shear rate applied during crossflow microfiltration on the particles size distribution, the rheological behavior and the overall fouling propensity of fruit juices. This work showed for the first time that it is important to consider the impact of high shear rates on the particles size fractionation and the release of foulant compounds when carrying-out fruit juices microfiltration under high crossflow velocities. Crossflow microfiltration of fruit juices under high crossflow velocity may not be, in some cases, the most appropriate strategy to reduce membrane fouling. According to the juice characteristics, specific industrial strategies such as enzymatic treatment or mechanical actions (e.g. back-pulsing) would be more useful than crossflow velocity to enhance the overall performance of microfiltration. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/589237/1/1-s2.0-S1466856418303588-main.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.ifset.2018.07.006 10.1016/j.ifset.2018.07.006 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2018.07.006 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.ifset.2018.07.006 |
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Q02 - Traitement et conservation des produits alimentaires jus d'orange filtration propriété physicochimique rhéologie http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_2900 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_28543 Q02 - Traitement et conservation des produits alimentaires jus d'orange filtration propriété physicochimique rhéologie http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_2900 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_28543 |
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Q02 - Traitement et conservation des produits alimentaires jus d'orange filtration propriété physicochimique rhéologie http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_2900 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_28543 Q02 - Traitement et conservation des produits alimentaires jus d'orange filtration propriété physicochimique rhéologie http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_2900 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_28543 Dahdouh, Layal Delalonde, Michèle Ricci, Julien Ruiz, Emilie Wisnewski, Christelle Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice |
description |
This work aimed to characterize the impact of high shear rate generated by crossflow microfiltration on the particles size, the rheological behavior and the overall fouling propensity of fruit juices. To this end, two orange juices, with different characteristics, were circulated during a defined duration (until 120 min) under a high shear rate (22,270 s−1) in a side-stream membrane unit, without filtration. Results showed that this shearing condition was likely to induce significant changes concerning at the same time the particles size distribution (with a possible particles fractionation) and the rheological properties of the fruit juices (with a potential increase of energy of cohesion between the particles). The fouling propensity of the juices, estimated through lab-scale filtration test, was also modified by the shear rate, showing that new foulant components could be released during the circulation in the filtration loop. Industrial relevance: Crossflow microfiltration is successfully applied to stabilize and clarify fruit juices or to concentrate their pulpy fraction. This work aimed to characterize for the first time the impact of high shear rate applied during crossflow microfiltration on the particles size distribution, the rheological behavior and the overall fouling propensity of fruit juices. This work showed for the first time that it is important to consider the impact of high shear rates on the particles size fractionation and the release of foulant compounds when carrying-out fruit juices microfiltration under high crossflow velocities. Crossflow microfiltration of fruit juices under high crossflow velocity may not be, in some cases, the most appropriate strategy to reduce membrane fouling. According to the juice characteristics, specific industrial strategies such as enzymatic treatment or mechanical actions (e.g. back-pulsing) would be more useful than crossflow velocity to enhance the overall performance of microfiltration. |
format |
article |
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Q02 - Traitement et conservation des produits alimentaires jus d'orange filtration propriété physicochimique rhéologie http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_2900 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_28543 |
author |
Dahdouh, Layal Delalonde, Michèle Ricci, Julien Ruiz, Emilie Wisnewski, Christelle |
author_facet |
Dahdouh, Layal Delalonde, Michèle Ricci, Julien Ruiz, Emilie Wisnewski, Christelle |
author_sort |
Dahdouh, Layal |
title |
Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice |
title_short |
Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice |
title_full |
Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice |
title_fullStr |
Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice |
title_full_unstemmed |
Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice |
title_sort |
influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: case of orange juice |
url |
http://agritrop.cirad.fr/589237/ http://agritrop.cirad.fr/589237/1/1-s2.0-S1466856418303588-main.pdf |
work_keys_str_mv |
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