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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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 |
work_keys_str_mv |
AT datquoclai influencesoftechnologicalparametersoncrossflownanofiltrationofcranberryjuice AT nobuhirotagashira influencesoftechnologicalparametersoncrossflownanofiltrationofcranberryjuice AT shojihagiwara influencesoftechnologicalparametersoncrossflownanofiltrationofcranberryjuice AT mitsutoshinakajima influencesoftechnologicalparametersoncrossflownanofiltrationofcranberryjuice AT toshinorikimura influencesoftechnologicalparametersoncrossflownanofiltrationofcranberryjuice AT hiroshinabetani influencesoftechnologicalparametersoncrossflownanofiltrationofcranberryjuice |
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1721500032582025216 |