مطالعه پدیده گرفتگی در شفاف‌سازی غشایی آب سیب به کمک سامانه غشایی سطح تراش

نوع مقاله : مقاله پژوهشی

نویسندگان

• سیما یساری ¹
• حسین میرسعیدقاضی ²
• لیلا روزبه نصیرایی ¹
• علی فدوی ²

¹ گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد واحد نور، نور، ایران

² گروه فناوری صنایع غذایی، دانشکده فناوری کشاورزی (ابوریحان)، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران، پاکدشت، ایران

https://doi.org/10.22067/ifstrj.2023.79693.1217

چکیده

 شفاف‌سازی آب میوه جهت بهبود خواص فیزیکوشیمیایی و بازارپسندی مهم است. به دلیل مصرف بالای انرژی، زمان‌بر بودن، تخریب ترکیبات حساس به حرارت و کاهش ارزش تغذیه­ای در روش‌های سنتی، امروزه برای شفاف‌سازی آب میوه فرآیند‌های غشایی به کار گرفته شده است. یکی از مشکلات مهم فرآیندهای غشایی، کاهش شار تراوه ناشی از قطبش غلظتی و گرفتگی غشا می­باشد. در این مطالعه، یک روش مکانیکی جدید برای ایجاد تلاطم در جریان به‌منظور کاهش اثرات نامطلوب قطبش غلظتی و گرفتگی غشا ایجاد شد. بدین منظور، از غشا اولترافیلتر با جنس پلی‌اتر سولفون (PES[1]) و حد وزن مولکولی (MWCO[2]) 4 کیلو دالتون درون سامانه غشایی با تیغه‌های تراشنده سطح جهت شفاف‌سازی آب سیب استفاده شد. اثر پارامترهای عملیاتی شامل سرعت دوران تیغه­ها (0، 600، 1400 و 2200 دور بر دقیقه)، فشار (TMP[3]) (5/0، 1 و 5/1 بار)، سرعت جریان[4](FFR) (10، 15 و 20 میلی­لیتر بر ثانیه) و فاصله تیغه از سطح غشاء (2 و 5 میلی­متر) بر فاکتور غلظت حجمی (VCF[5])، مقاومت گرفتگی، زمان وقوع هر کدام از مکانیسم‌های گرفتگی و مورفولوژی لایه کیک بررسی شد. طبق نتایج انجام فرایند در فشار 5/0، سرعت جریان 10 میلی‌لیتر بر ثانیه، سرعت دوران تیغه‌ها 600 دور بر دقیقه و فاصله 2 میلی‌متری تیغه‌ها از سطح غشا بهترین تأثیر را بر VCF و کاهش گرفتگی داشت. مکانسیم اصلی گرفتگی در فرآیند، تشکیل لایه کیک بود. چرخش تیغه‌ها شدت تشکیل لایه کیک و ضخامت آن بر سطح غشا را کاهش داده و منجر به افزایش سهم گرفتگی استاندارد شد.
 
[1]- Polyether sulfone
[2]- Molecular weight cut off
[3]- Trans membrane pressure
[4]- Feed flow rate
[5]- Volumetric concentration factor

کلیدواژه‌ها

• آب سیب
• شفاف‌سازی غشایی
• سامانه سطح تراش
• قطبش غلظتی
• گرفتگی
• فاکتور غلظت حجمی

موضوعات

• مهندسی مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

مراجع

1. Aguiar, I.B., Miranda, N.G., Gomes, F.S., Santos, M.C., de GC Freitas, D., Tonon, R.V., & Cabral, L.M. (2012). Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation. Innovative Food Science & Emerging Technologies, 16, 137-142. https://doi.org/https://doi.org/10.1016/j.ifset.2012.05.003
2. Ahmad, S., Marson, G.V., Zeb, W., Rehman, W.U., Younas, M., Farrukh, S., & Rezakazemi, (2020). Mass transfer modelling of hollow fiber membrane contactor for apple juice concentration using osmotic membrane distillation. Seperation and Purification Technology, 250, 117209. https://doi.org/https://doi.org/10.1016/j.seppur.2020.117209
3. Aliasghari Aghdam, M., Mirsaeedghazi, H., Aboonajmi, M., & Kianmehr, M.H. (2015). Effect of ultrasound on different mechanisms of fouling during membrane clarification of pomegranate juice. Innovative Food Science and Emerging Technologies, 30, 127–131. https://doi.org/https://doi.org/10.1016/j.ifset.2015.05.008
4. Bahçeci, K.S. (2012). Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice. International Journal of Food Science & Technology, 47(2), 315–324. https://doi.org/https://doi.org/10.1111/j.1365-2621.2011.02841.x
5. Bhattacharjee, C., Saxena, V.K., & Dutta, S. (2017a). Fruit juice processing using membrane technology: A review. Innovative Food Science & Emerging Technologies, 43, 136–153. https://doi.org/https://doi.org/10.1016/j.ifset.2017.08.002
6. Bhattacharjee, C., Saxena, V.K., & Dutta, S. (2017b). Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid. Food Science and Technology International, 23(7), 637–645. https://doi.org/10.1177/1082013217714672
7. Cai, M., Xie, C., Lv, Y., Yang, K., & Sun, P. (2020). Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage. Food Science & Nutrition, 8(6), 2913–2919. https://doi.org/https://doi.org/10.1002/fsn3.1593
8. Candrawinata, V.I., Golding, J.B., Roach, P.D., & Stathopoulos, C.E. (2013). From apple to juice—The fate of polyphenolic compounds. Food Reviews International, 29(3), 276–293. https://doi.org/10.1080/87559129.2013.790049
9. Cassano, A., Conidi, C., & Drioli, E. (2018). Membrane-based operations and integrated membrane systems in fruit juice processing:, in: Drioli, E., Giorno, L., Macedonio, F. (Eds.), De Gruyter, pp. 255–288. https://doi.org/doi:10.1515/9783110281392-008
10. Cassano, A., Donato, L., & Drioli, E. (2007). Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling. Journal of Food Engineering, 79(2), 613–621. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2006.02.020
11. Castro-Muñoz, R. (2019). Separation, fractionation and concentration of high-added-value compounds from agro-food by-products through membrane-based technologies, in: Ferranti, P., Berry, E.M., Anderson, J. R. B. T.-E. of F. S. and S. (Eds.), . Elsevier, Oxford, pp. 465–476. https://doi.org/https://doi.org/10.1016/B978-0-08-100596-5.22282-8
12. Castro-Muñoz, R., Boczkaj, G., Gontarek, E., Cassano, A., & Fíla, V. (2020). Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review. Trends in Food Science & Technolgy, 95, 219–232. https://doi.org/https://doi.org/10.1016/j.tifs.2019.12.003
13. Castro-Muñoz, R., & Fíla, V. ( 2018). Membrane-based technologies as an emerging tool for separating high-added-value compounds from natural products. Trends in Food Science & Technology, 82, 8–20. https://doi.org/https://doi.org/10.1016/j.tifs.2018.09.017
14. Cheng, M., Xie, X., Schmitz, P., & Fillaudeau, L. (2021). Extensive review about industrial and laboratory dynamic filtration modules: Scientific production, configurations and Seperation and Purification Technology, 265, 118293. https://doi.org/https://doi.org/10.1016/j.seppur.2020.118293 
15. Conidi, C., Castro-Muñoz, R., & Cassano, A. (2020). Membrane-based operations in the fruit juice processing industry: A Review. Beverages, 6(1), 18. https://doi.org/10.3390/beverages6010018                       
16. De Barros, S.T.D., Andrade, C.M.G., Mendes, E.S., & Peres, L. (2003). Study of fouling mechanism in pineapple juice clarification by ultrafiltration. Journal of Membrane Science, 215(1-2), 13–224. https://doi.org/https://doi.org/10.1016/S0376-7388(02)00615-4
17. de Bruijn, J., & Bórquez, R. (2006). Analysis of the fouling mechanisms during cross-flow ultrafiltration of apple juice. LWT-Food Science and Technology, 39(8), 861–871. https://doi.org/https://doi.org/10.1016/j.lwt.2005.06.014
18. de Oliveira, R.C., Docê, R.C., & de Barros, S.T.D. (2012). Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality. Journal of Food Engineering, 111(2), 432–439. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2012.01.021
19. Dornier, M., Belleville, M.P., & Vaillant, F. (2018). Membrane technologies for fruit juice processing. In Fruit preservation (pp.211-248). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3311-2_8
20. Echavarría, A.P., Falguera, V., Torras, C., Berdún, C., Pagán, J., & Ibarz, A. (2012). Ultrafiltration and reverse osmosis for clarification and concentration of fruit juices at pilot plant scale. LWT-Food Science and Technology, 46(1), 189–195. https://doi.org/https://doi.org/10.1016/j.lwt.2011.10.008
21. Echavarría, A.P., Torras, C., Pagán, J., & Ibarz, A. (2011). Fruit juice processing and membrane technology application. Food Engineering. Reviews, 3(3), 136–158. https://doi.org/10.1007/s12393-011-9042-8
22. Fao, I.F.A.D., & UNICEF, W. (2017). The state of food security and nutrition in the world. Rome, Italy: Food and Agriculture Organization of the United Nations.
23. Fuenmayor, C.A., Lemma, S.M., Mannino, S., Mimmo, T., & Scampicchio, M. (2014). Filtration of apple juice by nylon nanofibrous membranes. Journal of Food Engineering, 122, 110–116. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2013.08.038
24. Fukumoto, L.R., Delaquis, P., & Girard, B. (1998). Microfiltration and Ultrafiltration ceramic membranes for apple juice clarification. Journal of Food Science, 63(5), 845–850. https://doi.org/https://doi.org/10.1111/j.1365-2621.1998.tb17912.x
25. Gökmen, V., & Çetinkaya, Ö. (2007). Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration. Journal of food engineering, 80(1), 300–305. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2006.04.060
26. Gulec, H.A., Bagci, P.O., & Bagci, U. (2017). Clarification of apple juice using polymeric ultrafiltration membranes: A comparative evaluation of membrane fouling and juice quality. Food and Bioprocess Technology, 10(5), 875–885. https://doi.org/10.1007/s11947-017-1871-x
27. Gulec, H.A., Bagci, P.O., & Bagci, U. (2018). Performance enhancement of ultrafiltration in apple juice clarification via low-pressure oxygen plasma: A comparative evaluation versus pre-flocculation treatment. LWT, 91, 511–517. https://doi.org/https://doi.org/10.1016/j.lwt.2018.01.082
28. He, Y., Ji, Z., & Li, S. (2007). Effective clarification of apple juice using membrane filtration without enzyme and pasteurization pretreatment. Sepration and Purification Technology, 57(2), 366–373. https://doi.org/https://doi.org/10.1016/j.seppur.2007.04.025
29. Hemmati, A., Mirsaeedghazi, H., & Aboonajmi, M. (2021). The effect of ultrasound treatment on the efficiency of membrane clarification of carrot juice. Journal of Food Processing and Preservation, 45(1), e15001. https://doi.org/https://doi.org/10.1111/jfpp.15001
30. Hermia, J. (1982). Constant pressure blocking filtration laws: application to power-law non-Newtonian fluids. Chemical Engineering, 60(3), 183–187.
31. Hojjatpanah, G., Emam-Djomeh, Z., Ashtari, A.K., Mirsaeedghazi, H., & Omid, M. ( 2011). Evaluation of the fouling phenomenon in the membrane clarification of black mulberry juice. International Journal of Food Science & Technology, 46(7), 1538-1544. https://doi.org/https://doi.org/10.1111/j.1365-2621.2011.02651.x
32. Ilame, S.A., & Singh, S. (2015). Application of membrane separation in fruit and vegetable juice processing: a review. Critical Reviews in Food Science and Nutrition, 55(7), 964–987. https://doi.org/10.1080/10408398.2012.679979
33. Khanali, M., Kokei, D., Aghbashlo, M., Nasab, F.K., Hosseinzadeh-Bandbafha, H., & Tabatabaei, M. (2020). Energy flow modeling and life cycle assessment of apple juice production: Recommendations for renewable energies implementation and climate change mitigation. Journal of Cleaner Production, 246, 118997. https://doi.org/https://doi.org/10.1016/j.jclepro.2019.118997
34. Laurio, M.V.O., Yenkie, K.M., & Slater, C.S. (2021). Optimization of vibratory nanofiltration for sustainable coffee extract concentration via response surface methodology. Separation Science and Technology, 1–19. https://doi.org/10.1080/01496395.2021.1879858
35. Lu, C., Bao, Y., & Huang, J.Y. (2021). Fouling in membrane filtration for juice processing. Current Opinion in Food Science, 42, 76–85. https://doi.org/https://doi.org/10.1016/j.cofs.2021.05.004
36. Luo, J., Zhu, Z., Ding, L., Bals, O., Wan, Y., Jaffrin, M.Y., & Vorobiev, E. (2013). Flux behavior in clarification of chicory juice by high-shear membrane filtration: evidence for threshold flux. Journal of Membrane Science, 435, 120–129. https://doi.org/https://doi.org/10.1016/j.memsci.2013.01.057
37. Massini, L., Rico, , & Martin-Diana, A.B. (2018). Chapter 4- Quality attributes of apple juice: Role and effect of phenolic compounds. In Fruit Juices (pp. 45-47). Academic Press. https://doi.org/https://doi.org/10.1016/B978-0-12-802230-6.00004-7
38. Mirsaeedghazi, H., Emam-Djomeh, Z., Mousavi, S.M., Aroujalian, A., & Navidbakhsh, M. (2010). Clarification of pomegranate juice by microfiltration with PVDF membranes. Desalination, 264(3), 243-248. https://doi.org/https://doi.org/10.1016/j.desal.2010.03.031
39. Nandi, B.K., Das, B., & Uppaluri, R. (2012). Clarification of orange juice using ceramic membrane and evaluation of fouling mechanism. Journal of Food Process Engineering, 35(3), 403–423. https://doi.org/https://doi.org/10.1111/j.1745-4530.2010.00597.x
40. Nourbakhsh, H., Emam-Djomeh, Z., Mirsaeedghazi, H., Omid, M., & Moieni, S. (2014). Study of different fouling mechanisms during membrane clarification of red plum juice. International Journal of Food Science & Technology, 49(1), 58-64. https://doi.org/https://doi.org/10.1111/ijfs.12274
41. Onsekizoglu, P., Bahceci, K.S., & Acar, M.J. (2010). Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment. Journal of Membrane Science, 352(1-2), 160–165. https://doi.org/https://doi.org/10.1016/j.memsci.2010.02.004
42. Rai, P., Majumdar, G.C., Gupta, S.D., & De, S. (2007). Effect of various pretreatment methods on permeate flux and quality during ultrafiltration of mosambi juice. Journal of Food Engineering, 78(2), 561-568. http://dx.doi.org/10.1016/j.jfoodeng.2005.10.024
43. Salehinia, S., Mirsaeedghazi, H., & Khashehchi, M. (2021). The effect of laser on the efficiency of membrane clarification of pomegranate juice. Journal of Food Science and Technology, 58(5), 1682–1692. https://doi.org/10.1007/s13197-020-04678-x
44. Sarkar, B. (2015). Enhanced cross-flow ultrafiltration of apple juice using electric field. Journal of Food Processing and Preservation, 39(6), 1372–1384. https://doi.org/https://doi.org/10.1111/jfpp.12356
45. Sarlaki, E., Paghaleh, A.S., Kianmehr, M.H., & Vakilian, K.A. (2020). Chemical, spectral and morphological characterization of humic acids extracted and membrane purified from lignite. Chemistry and Chemical Engineering, 14(3), 353–361. https://doi.org/10.23939/chcht14.03.353
46. Szerencsés, S.G., Beszédes, S., László, Z., Veréb, G., Szalay, D., Hovorkáné Horváth, Z., Hodúr, C., Rákhely, G., & Kertész, S. (2021). Assessment of vibration amplitude and transmembrane pressure on vibratory shear enhanced membrane filtration for treating dairy wastewater. Acta Alimentaria, 50(1), 42–53. https://doi.org/10.1556/066.2020.00123
47. Verma, S.P., & Sarkar, B. (2015). Analysis of flux decline during ultrafiltration of apple juice in a batch cell. Food and Bioproducts Processing, 94, 147–157. https://doi.org/https://doi.org/10.1016/j.fbp.2015.03.002
48. Vladisavljević, G.T., Vukosavljević, P., & Bukvić, B. (2003). Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. Journal of Food Engineering, 60(3), 241–247. https://doi.org/https://doi.org/10.1016/S0260-8774(03)00044-X   
49. Warczok, J., Ferrando, M., López, F., & Güell, C. (2004). Concentration of apple and pear juices by nanofiltration at low pressures. Journal of Food Engineering, 63(1), 63–70. https://doi.org/https://doi.org/10.1016/S0260-8774(03)00283-8
50. Yazdanshenas, M., Tabatabaeenezhad, A.R., Roostaazad, R., & Khoshfetrat, A.B. (2005). Full scale analysis of apple juice ultrafiltration and optimization of diafiltration. Separation and Purification Technology, 47(1-2), 52–57. https://doi.org/https://doi.org/10.1016/j.seppur.2005.06.004
51. Zarouk, S., Mirsaeedghazi, H., & Massah, J. (2020). The effect of magnetic field on efficiency and fouling mechanisms during membrane clarification of pomegranate juice. Iranian Journal of Chemistry and Chemical Engineering(IJCCE). https://doi.org/10.30492/ijcce.2020.123797.4057
52. Zhang, W., Ding, L., Grimi, N., Jaffrin, M.Y., & Tang, B. (2017). Application of UF-RDM (Ultafiltration Rotating Disk Membrane) module for separation and concentration of leaf protein from alfalfa juice: Optimization of operation conditions. Separation and Purification Technology, 175, 365–375. https://doi.org/https://doi.org/10.1016/j.seppur.2016.11.059
53. Zhao, L., Wang, Y., Qiu, D., & Liao, X. (2014). Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice. Food and Bioprocess Technology, 7(11), 3246–3258. https://doi.org/10.1007/s11947-014-1307-9
54. Zhu, , Ladeg, S., Ding, L., Bals, O., Moulai-Mostefa, N., Jaffrin, M.Y., & Vorobiev, E. ( 2014). Study of rotating disk assisted dead-end filtration of chicory juice and its performance optimization. Industrial Crops and Products, 53, 154–162. https://doi.org/https://doi.org/10.1016/j.indcrop.2013.12.030
55. Zhu, Z., Luo, J., Ding, L., Bals, O., Jaffrin, M.Y., & Vorobiev, E. ( 2013). Chicory juice clarification by membrane filtration using rotating disk module. Journal of Food Engineering, 115(2), 264–271. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2012.10.028
56. Zhu, , Mhemdi, H., Zhang, W., Ding, L., Bals, O., Jaffrin, M.Y., Grimi, N., & Vorobiev, E. (2016). Rotating disk-assisted cross-flow ultrafiltration of sugar beet juice. Food and  Bioprocess Technology, 9(3), 493–500. https://doi.org/10.1007/s11947-015-1644-3