Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice

The paper focused on the influence of operative conditions on the separation of benzoic acid from 10 °Brix cranberry juice by cross-flow nanofiltration with a plate and frame pilot scale (DDS Lab Module Type 20 system). Six kinds of commercial nanofiltration membrane were investigated. The results s...

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Main Authors: Dat Quoc Lai, Nobuhiro Tagashira, Shoji Hagiwara, Mitsutoshi Nakajima, Toshinori Kimura, Hiroshi Nabetani
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Membranes
Subjects:
Online Access:https://www.mdpi.com/2077-0375/11/5/329
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spelling doaj-ecb2f83ca8fc48148aa43bded64bee4f2021-04-29T23:08:00ZengMDPI AGMembranes2077-03752021-04-011132932910.3390/membranes11050329Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry JuiceDat Quoc Lai0Nobuhiro Tagashira1Shoji Hagiwara2Mitsutoshi Nakajima3Toshinori Kimura4Hiroshi Nabetani5Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 72506, VietnamAOHATA Corporation, 1-1-25 Tadanouminakamachi Takehara-shi, Hiroshima 729-2392, JapanFood Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, JapanFaculty of Life and Environmental Sciences, University of Tsukuba, Tennodai, Tsukuba, Ibaraki 305-8577, JapanResearch Faculty of Agriculture, Hokkaido University, Sapporo 050-8589, JapanNational Agriculture and Food Research Organization Faculty of Home Economics, Food Research Institute, Tokyo Kasei University, 1-18-1 Kaga, Itabashi, Tokyo 173-8602, JapanThe paper focused on the influence of operative conditions on the separation of benzoic acid from 10 °Brix cranberry juice by cross-flow nanofiltration with a plate and frame pilot scale (DDS Lab Module Type 20 system). Six kinds of commercial nanofiltration membrane were investigated. The results showed that the rejection of benzoic acid was significantly lower than that of other components in cranberry juice, including sugars and other organic acids. In a range of 2–7.5 L/min, feed flow rate slightly affected the performance of nanofiltration. Higher temperatures resulted in higher permeate flux and lower rejection of benzoic acid, whereas rejection of sugar and organic acid was stable at a high value. In a range of 2.5–5.5, pH also significantly affected the separation of benzoic acid and negative rejection against benzoic acid was observed at pH 4.5 with some of the membranes. This implies that pH 4.5 is considered as an optimum pH for benzoic acid separation from cranberry juice. The lower permeate flux caused a lower rejection of benzoic acid and negative rejection of benzoic acid was observed at the low permeate flux. Pretreatment by ultrafiltration with CR61PP membranes could improve the permeate flux but insignificantly influenced the efficiency of separation. The results also indicated that NF99 and DK membranes can be effectively used to separate benzoic acid from cranberry juice.https://www.mdpi.com/2077-0375/11/5/329nanofiltrationcranberry juicebenzoic acidfeed flow ratenegative rejection
collection DOAJ
language English
format Article
sources DOAJ
author Dat Quoc Lai
Nobuhiro Tagashira
Shoji Hagiwara
Mitsutoshi Nakajima
Toshinori Kimura
Hiroshi Nabetani
spellingShingle Dat Quoc Lai
Nobuhiro Tagashira
Shoji Hagiwara
Mitsutoshi Nakajima
Toshinori Kimura
Hiroshi Nabetani
Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice
Membranes
nanofiltration
cranberry juice
benzoic acid
feed flow rate
negative rejection
author_facet Dat Quoc Lai
Nobuhiro Tagashira
Shoji Hagiwara
Mitsutoshi Nakajima
Toshinori Kimura
Hiroshi Nabetani
author_sort Dat Quoc Lai
title Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice
title_short Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice
title_full Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice
title_fullStr Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice
title_full_unstemmed Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice
title_sort influences of technological parameters on cross-flow nanofiltration of cranberry juice
publisher MDPI AG
series Membranes
issn 2077-0375
publishDate 2021-04-01
description The paper focused on the influence of operative conditions on the separation of benzoic acid from 10 °Brix cranberry juice by cross-flow nanofiltration with a plate and frame pilot scale (DDS Lab Module Type 20 system). Six kinds of commercial nanofiltration membrane were investigated. The results showed that the rejection of benzoic acid was significantly lower than that of other components in cranberry juice, including sugars and other organic acids. In a range of 2–7.5 L/min, feed flow rate slightly affected the performance of nanofiltration. Higher temperatures resulted in higher permeate flux and lower rejection of benzoic acid, whereas rejection of sugar and organic acid was stable at a high value. In a range of 2.5–5.5, pH also significantly affected the separation of benzoic acid and negative rejection against benzoic acid was observed at pH 4.5 with some of the membranes. This implies that pH 4.5 is considered as an optimum pH for benzoic acid separation from cranberry juice. The lower permeate flux caused a lower rejection of benzoic acid and negative rejection of benzoic acid was observed at the low permeate flux. Pretreatment by ultrafiltration with CR61PP membranes could improve the permeate flux but insignificantly influenced the efficiency of separation. The results also indicated that NF99 and DK membranes can be effectively used to separate benzoic acid from cranberry juice.
topic nanofiltration
cranberry juice
benzoic acid
feed flow rate
negative rejection
url https://www.mdpi.com/2077-0375/11/5/329
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