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Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

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Abstract

Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.

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Abbreviations

MF:

Microfiltration

J:

Flux (L.h−1.m−2)

J0 :

Flux of distilled water for the clean membrane (L.h−1.m−2)

Js :

Stabilized filtration flux

ΔJ:

Flux loss

Lp :

Permeability

L 0p :

Hydraulic permeability of clean membrane

L 1p :

Hydraulic permeability after juice filtration

L 2p :

Hydraulic permeability after rinsing with hot water

TMP:

Transmembrane pressure (bar)

Rt :

The total resistance to flow (m−1)

Pf :

Pressure of the feed (bar)

Pr :

Pressure of the retentate (bar)

Pp :

Pressure of the filtrate (bar)

Rm :

Membrane intrinsic resistance of the clean membrane (m−1)

Rf :

Fouling resistance (m−1)

Rrf :

Reversible fouling resistance (m−1)

Rif :

Irreversible fouling resistance (m−1)

V0 :

Feed initial volume (m3)

Vp :

Filtrate volume (m3)

VRR:

Volume reduction ratio

μ:

Dynamic viscosity (Pa.s)

L*:

(Lightness)

a*:

(Green/red)

b*:

(Blue/yellow)

C:

Chroma

H:

Hue

∆E:

Total color difference

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Authors and Affiliations

  1. Alimentary Analysis Unit, National Engineering School of Sfax, BPW, 3038, Sfax, Tunisia

    Monia Ennouri

  2. Higher Institute of Applied Sciences & Technology of Mahdia, Sidi Messaoud, 5111, Mahdia, Tunisia

    Monia Ennouri

  3. Laboratory of Radio analyses and Environment, Engineering School of Sfax, BPW, 3038, Sfax, Tunisia

    Ines Ben Hassan & Abdelmoneim Ayadi

  4. Laboratory of Microorganisms and Biomolecules, Molecular and Cellular Screening Research Group, Center of Biotechnology of Sfax, University of Sfax, Sfax, PB 1177, 3018, Tunisia

    Hanen Ben Hassen

  5. INSA, UPS, INP; LISBP, University of Toulouse, 135 Avenue de Rangueil, 31077, Toulouse, France

    Christine Lafforgue & Philippe Schmitz

  6. INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, 31400, Toulouse, France

    Christine Lafforgue & Philippe Schmitz

  7. CNRS, UMR5504, 31400, Toulouse, France

    Christine Lafforgue & Philippe Schmitz

Authors
  1. Monia Ennouri
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  2. Ines Ben Hassan
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  3. Hanen Ben Hassen
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  4. Christine Lafforgue
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  5. Philippe Schmitz
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  6. Abdelmoneim Ayadi
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Correspondence to Monia Ennouri.

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Ennouri, M., Ben Hassan, I., Ben Hassen, H. et al. Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality. J Food Sci Technol 52, 2806–2814 (2015). https://doi.org/10.1007/s13197-014-1323-9

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  • DOI: https://doi.org/10.1007/s13197-014-1323-9

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