Crossflow microfiltration of sugarcane juice – effects of processing conditions and juice quality
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Sugarcane juice with passion fruit pulp was clarified using microfiltration under different T (temperature), P (pressure), andV (tangential velocity). The effects of these processing parameters were evaluated applying a rotational central compositeexperimental design (RCCD) and response surface methodology (RSM). The tests were performed at a filtration pilot plantusing a polyamide hollow-fiber membrane with an average pore diameter of 0.4 μm and filtration area of 0.723 m2. In addition,the resistances to the permeate flux during the microfiltration were investigated according to the series resistance. The finalpermeate flux ranged from 7.05 to 17.84 L·h–1·m–2. There was a rapid decline in flux (50%) in the initial stages of microfiltration.T and V were the major variables responsible for the flux increase. The concentration polarization showed the greatest influenceon the flux decline, and highest values for the flux decline rate (λ)were found when low pressures were used. In the clarifiedjuice there was a reduction in the contents of total solids, proteins, vitamin C, and acidity, while the soluble solids, pH, and ashcontents did not change. Finally, membrane process could produce high quality filtered sugarcane juice with substantial fluxand increased luminosity improving organoleptical properties.
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