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Open AccessArticle

Application of Cross-Flow Filtration Technique in Purification and Concentration of Juice from Vietnamese Fruits

Department of Chemical Engineering and Processing, Nong Lam University, Ho Chi Minh City 700000, Viet Nam
Academic Editor: Karen Smith
Beverages 2017, 3(3), 44; https://doi.org/10.3390/beverages3030044
Received: 1 July 2017 / Revised: 22 August 2017 / Accepted: 26 August 2017 / Published: 4 September 2017
(This article belongs to the Special Issue Membrane Technology: Beverage Industry Applications)
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Abstract

This study is to offer a 1st insight in the use of membrane process for the purification and concentration of Vietnamese fruit juices: cashew apple (Anacardium occidentale Line.), dragon fruit (Cactus hémiépiphytes), pineapple (Ananas comosus), pomelo (Citrus grandis L.), and gac aril oil (Momordica cochinchinensis Spreng.). On a laboratory scale, the effect of different operating parameters such as trans-membrane pressures (TMP), temperature and membrane pore sizes on permeate flux was determined in order to optimize process conditions that would ensure acceptable flux with adequate juice quality. The quality of the samples coming from the ultrafiltration (UF) process was evaluated in terms of: total soluble solids (TSS), suspended solids (SS), and vitamin C. For example, the purification process of cashew apple juice by cross-flow filtration was optimized at 0.5 μm membrane pore size, 2.5 bars TMP, and 60 min filtration time. Besides, this technique was applied to enhance carotenoids concentration from gac oil. Optimum conditions for a high permeate flux and a good carotenoids retention are 5 nm, 2 bars, and 40 °C of membrane pore size, TMP, and temperature, respectively. Carotenoids were concentrated higher than that in feeding oil. View Full-Text
Keywords: cross-flow filtration; gac oil; cashew apple; dragon fruit; pineapple; pomelo cross-flow filtration; gac oil; cashew apple; dragon fruit; pineapple; pomelo
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Mai, H.C. Application of Cross-Flow Filtration Technique in Purification and Concentration of Juice from Vietnamese Fruits. Beverages 2017, 3, 44.

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