Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins
Abstract
Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at hig...h pressures was avoided by short filtration times between backwashing. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
Keywords:
Microfiltration / Ultrafiltration / Red raspberry juice / Clarification / AnthocyaninSource:
Food and Bioproducts Processing, 2013, 91, C4, 473-480
DOI: 10.1016/j.fbp.2013.05.004
ISSN: 0960-3085; 1744-3571
WoS: 000328009100022
Scopus: 2-s2.0-84888639819
Institution/Community
VinčaTY - JOUR AU - Vladisavljević, Goran T. AU - Vukosavljevic, Predrag AU - Veljović, Mile S. PY - 2013 UR - https://vinar.vin.bg.ac.rs/handle/123456789/5785 AB - Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. T2 - Food and Bioproducts Processing T1 - Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins VL - 91 IS - C4 SP - 473 EP - 480 DO - 10.1016/j.fbp.2013.05.004 ER -
@article{ author = "Vladisavljević, Goran T. and Vukosavljevic, Predrag and Veljović, Mile S.", year = "2013", abstract = "Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.", journal = "Food and Bioproducts Processing", title = "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins", volume = "91", number = "C4", pages = "473-480", doi = "10.1016/j.fbp.2013.05.004" }
Vladisavljević, G. T., Vukosavljevic, P.,& Veljović, M. S.. (2013). Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing, 91(C4), 473-480. https://doi.org/10.1016/j.fbp.2013.05.004
Vladisavljević GT, Vukosavljevic P, Veljović MS. Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing. 2013;91(C4):473-480. doi:10.1016/j.fbp.2013.05.004 .
Vladisavljević, Goran T., Vukosavljevic, Predrag, Veljović, Mile S., "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins" in Food and Bioproducts Processing, 91, no. C4 (2013):473-480, https://doi.org/10.1016/j.fbp.2013.05.004 . .