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New Membrane Processes for Concentration of Fruit Juices: Membrane Distillation and Osmotic Distillation (Turkish with English Abstract)

Yıl 2012, Cilt: 37 Sayı: 2, 103 - 110, 01.04.2012

Öz

High temperatures applied during fruit juice concentrate production with traditional thermal evaporation results in unfavorable effects like volatile flavor, vitamin and other nutritional compound losses, off-flavor formation, color degradation and potential health risks. Alternative concentration technologies providing both good quality and reliable product production for replacing traditional applications are becoming important by day. Among these technologies, membrane applications like membrane distillation and osmotic distillation are at the forefront since they provide concentration of fruit juices up to 60-65 °Brix and even more °Brix levels at room temperature or close to room temperature. In this study, principal characteristics of these promising membrane processes able to retain the uniqueness of the fresh juices and potential for their utilization in fruit juice industry was evaluated.

Kaynakça

  • Acar J, Gökmen V. 2005. Meyve ve Sebze İşleme Teknolojisi. Cilt 1, Hacettepe Üniversitesi Yayınları, Ankara, Türkiye, 674 s.
  • Onsekizoglu P, Bahceci KS, Acar MJ. 2010. Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment. J Membr Sci, 352(1-2), 160-165.
  • Fogliano V, Capuano E. 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. Lwt-Food Sci Technol, 44(4), 793-810.
  • Ciesarova Z, Vranova J. 2009. Furan in Food - a Review. Czech J Food Sci, 27(1), 1-10.
  • Crews C, Castle L. 2007. A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends Food Sci Technol, 18(7), 365-372.
  • Appel KE, Abraham K, Gurtler R, Berg K, Heinemeyer G, Lampen A. 2011. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food. Mol Nutr Food Res, 55(5), 667-678.
  • Galaverna G, Di Silvestro G, Cassano A, Sforza S, Dossena A, Drioli E, Marchelli R. 2008. A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity. Food Chem, 106(3), 1021-1030.
  • Gunka S, Verbych S, Bryk M, Hilal N. 2006. Concentration of apple juice using direct contact membrane distillation. Desalination, 190(1-3), 117-124.
  • Matta VM, Moretti RH, Cabral LMC. 2004. Microfiltration and reverse osmosis for clarification and concentration of acerola juice. J Food Eng, 10. Rodrigues RB, Menezes HC, Cabral LMC, Dornier M, Rios GM, Reynes M. 2004. Evaluation of reverse osmosis and osmotic evaporation to concentrate camu-camu juice (Myrciaria dubia). J Food Eng, 63(1), 97-102.
  • Dornier M, Cisse M, Vaillant F, Bouquet S, Pallet D, Lutin F, Reynes M. 2011. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. Innov Food Sci Emerg, 12(3), 352-360.
  • Cabral LMC, Pagani MM, Rocha-Leao MH, Couto ABB, Pinto JP, Ribeiro AO, Gomes FD. 2011. Concentration of acerola (Malpighia emarginata DC.) juice by integrated membrane separation process. Desalin Water Treat, 27(1-3), 130-134.
  • Jiao B, Cassano A, Drioli E. 2004. Recent advances on membrane processes for the concentration of fruit juices: a review. J Food Eng, 63(3), 303-324.
  • Curcio E, Drioli E. 2005. Membrane distillation and related operations - A review. Sep Purif Rev, 34(1), 35-86.
  • Nagaraj N, Patil BS, Biradar PM. 2006. Osmotic Membrane Distillation - A Brief Review. Int J Food Eng, 2(2), -.
  • Cassano A, Drioli E. 2007. Concentration of clarified kiwifruit juice by osmotic distillation. J Food Eng, 79(4), 1397-1404.
  • Hongvaleerat C, Cabral LMC, Dornier M, Reynes M, Ningsanond S. 2008. Concentration of pineapple juice by osmotic evaporation. J Food Eng, 88(4), 548-552.
  • Cassano A, Drioli E, Galaverna G, Marchelli R, Di Silvestro G, Cagnasso P. 2003. Clarification and concentration of citrus and carrot juices by integrated membrane processes. J Food Eng, 57(2), 153-163.
  • Ali F, Dornier M, Duquenoy A, Reynes M. 2003. Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant. J Food Eng, 60(1), 1-8.
  • Alves VD, Coelhoso IM. 2006. Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study. J Food Eng, 74(1), 125-133.
  • Narayan AV, Nagaraj N, Hebbar HU, Chakka- ravarthi A, Raghavarao KSMS, Nene S. 2002. Acoustic field-assisted osmotic membrane distillation. Desalination, 147(1-3), 149-156.
  • Babu BR, Rastogi NK, Raghavarao KSMS. 2006. Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice. J Membr Sci, 272(1-2), 58-69.
  • Nagaraj N, Patil G, Babu BR, Hebbar UH, Raghavarao KSMS, Nene S. 2006. Mass transfer in osmotic membrane distillation. J Membr Sci, 268(1), 48-56.
  • Alves VD, Coelhoso IM. 2002. Mass transfer in osmotic evaporation: effect of process parameters. J Membr Sci, 208(1-2), 171-179.
  • Babu BR, Rastogi NX, Raghavarao KSMS. 2008. Concentration and temperature polarization effects during osmotic membrane distillation. J Membr Sci, 322(1), 146-153.
  • Vaillant F, Jeanton E, Dornier M, O'brien GM, Reynes M, Decloux M. 2001. Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. J Food Eng, 47(3), 195-202. 27. Cassano A, Figoli A, Tagarelli A, Sindona G, Drioli E. 2006. Integrated membrane process for the production of highly nutritional kiwifruit juice. Desalination, 189(1-3), 21-30.
  • Onsekizoglu P, Bahceci KS, Acar J. 2010. The use of factorial design for modeling membrane distillation. J Membr Sci, 349(1-2), 225-230.
  • Belafi-Bako K, Koroknai B. 2006. Enhanced water flux in fruit juice concentration: Coupled operation of osmotic evaporation and membrane distillation. J Membr Sci, 269(1-2), 187-193.
  • Bui VA, Nguyen MH, Muller J. 2004. A laboratory study on glucose concentration by osmotic distillation in hollow fibre module. J Food Eng, 63(2), 237-245.
  • Koroknai B, Csanadi Z, Gubicza L, Belafi-Bako K. 2008. Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes. Desalination, 228(1-3), 295-301.
  • Min JC, Wang LN. 2011. Modeling and analyses of membrane osmotic distillation using non-equilibrium thermodynamics. J Membr Sci, 378(1-2), 462-470.
  • Thanedgunbaworn R, Jiraratananon R, Nguyen MH. 2007. Mass and heat transfer analysis in fructose concentration by osmotic distillation process using hollow fibre module. J Food Eng, 34. Martinez-Diez L, Florido-Diaz FJ, Vazquez- Gonzalez MI. 2000. Study of polarization phenomena in membrane distillation of aqueous salt solutions. Sep Sci Technol, 35(10), 1485-1501.
  • Rektor A, Kozak A, Vatai G, Bekassy-Molnar E. 2007. Pilot plant RO-filtration of grape juice. Sep Purif Technol, 57(3), 473-475.
  • Vaillant F, Cisse M, Chaverri M, Perez A, Dornier M, Viquez F, Dhuique-Mayer C. 2005. Clarification and concentration of melon juice using membrane processes. Innov Food Sci Emerg, 6(2), 213-220.
  • Rektor A, Vatai G, Bekassy-Molnar E. 2006. Multi-step membrane processes for the concentration of grape juice. Desalination, 191(1-3), 446-453.
  • Gostoli C. 1999. Thermal effects in osmotic distillation. J Membr Sci, 163(1), 75-91.
  • Thanedgunbaworn R, Jiraratananon R, Nguyen MH. 2009. Vapour Transport Mechanism in Osmotic Distillation Process. Int J Food Eng, 5(5), Article number:3.
  • Khayet M, Godino MP, Mengual JI. 2004. Study of asymmetric polarization in direct contact membrane distillation. Sep Sci Technol, 39(1), 125-147.
  • Bui AV, Nguyen HM, Joachim M. 2004. Characterisation of the polarisations in osmotic distillation of glucose solutions in hollow fibre module. J Food Eng, 68(3), 391-402.
  • Cath TY, Adams D, Childress AE. 2004. Experimental study of desalination using direct contact membrane distillation: a new approach to flux enhancement. J Membr Sci, 228, 5-16.
  • Martinez-Diez L, Vazquez-Gonzalez MI. 1999. Temperature and concentration polarization in membrane distillation of aqueous salt solutions. J Membr Sci, 156(2), 265-273.
  • Khayet A, Matsuura T, Mengual JI, Qtaishat M. 2006. Design of novel direct contact membrane distillation membranes. Desalination, 192(1-3), 105-111.
  • Gryta M. 2005. Long-term performance of membrane distillation process. J Membr Sci, 265(1-2), 153-159.
  • Gryta M. 2005. Osmotic MD and other membrane distillation variants. J Membr Sci, 246(2), 145-156. 47. Hogan PA, Canning RP, Peterson PA, Johnson RA, Michaels AS. 1998. A new option: Osmotic distillation. Chem Eng Prog, 94(7), 49-61.
  • Kunz W, Benhabiles A, Benaim R. 1996. Osmotic evaporation through macroporous hydrophobic membranes: A survey of current research and applications. J Membr Sci, 121(1), 25-36.
  • Alves VD, Coelhoso IM. 2007. Study of mass and heat transfer in the osmotic evaporation process using hollow fibre membrane contactors. J Membr Sci, 289(1-2), 249-257.

Membran Distilasyon ve Ozmotik Distilasyon ile Meyve Suyu Konsantrasyonu

Yıl 2012, Cilt: 37 Sayı: 2, 103 - 110, 01.04.2012

Öz

Geleneksel termal evaporasyonla meyve suyu konsantresi üretiminde uygulanan yüksek sıcaklıklar, uçucu aroma maddeleri, vitaminler ve diğer besin öğelerinde kayıplar, pişmiş tat oluşumu, renk bozulması ve insan sağlığı üzerinde olumsuz etkilere neden olmaktadır. Geleneksel uygulamaların yerini almak üzere, hem iyi kalitede hem de güvenilir ürün üretimine olanak tanıyan alternatif konsantrasyon teknolojileri gün geçtikçe önem kazanmaktadır. Bu teknolojiler arasında, membran distilasyon ve ozmotik distilasyon gibi membran uygulamaları meyve sularının oda sıcaklığında veya buna yakın sıcaklıklarda 60-65 ˚Briks ve hatta daha yüksek seviyelere konsantrasyonuna olanak sağlamaları bakımından ön plana çıkmışlardır. Çalışmada, taze ürün karakteristiklerine yakın ürün üretiminde gelecek vadeden bu membran uygulamalarının temel ilkeleri ve meyve suyu sanayinde kullanım potansiyelleri hakkında bilgi verilmiştir.

Kaynakça

  • Acar J, Gökmen V. 2005. Meyve ve Sebze İşleme Teknolojisi. Cilt 1, Hacettepe Üniversitesi Yayınları, Ankara, Türkiye, 674 s.
  • Onsekizoglu P, Bahceci KS, Acar MJ. 2010. Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment. J Membr Sci, 352(1-2), 160-165.
  • Fogliano V, Capuano E. 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. Lwt-Food Sci Technol, 44(4), 793-810.
  • Ciesarova Z, Vranova J. 2009. Furan in Food - a Review. Czech J Food Sci, 27(1), 1-10.
  • Crews C, Castle L. 2007. A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends Food Sci Technol, 18(7), 365-372.
  • Appel KE, Abraham K, Gurtler R, Berg K, Heinemeyer G, Lampen A. 2011. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food. Mol Nutr Food Res, 55(5), 667-678.
  • Galaverna G, Di Silvestro G, Cassano A, Sforza S, Dossena A, Drioli E, Marchelli R. 2008. A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity. Food Chem, 106(3), 1021-1030.
  • Gunka S, Verbych S, Bryk M, Hilal N. 2006. Concentration of apple juice using direct contact membrane distillation. Desalination, 190(1-3), 117-124.
  • Matta VM, Moretti RH, Cabral LMC. 2004. Microfiltration and reverse osmosis for clarification and concentration of acerola juice. J Food Eng, 10. Rodrigues RB, Menezes HC, Cabral LMC, Dornier M, Rios GM, Reynes M. 2004. Evaluation of reverse osmosis and osmotic evaporation to concentrate camu-camu juice (Myrciaria dubia). J Food Eng, 63(1), 97-102.
  • Dornier M, Cisse M, Vaillant F, Bouquet S, Pallet D, Lutin F, Reynes M. 2011. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. Innov Food Sci Emerg, 12(3), 352-360.
  • Cabral LMC, Pagani MM, Rocha-Leao MH, Couto ABB, Pinto JP, Ribeiro AO, Gomes FD. 2011. Concentration of acerola (Malpighia emarginata DC.) juice by integrated membrane separation process. Desalin Water Treat, 27(1-3), 130-134.
  • Jiao B, Cassano A, Drioli E. 2004. Recent advances on membrane processes for the concentration of fruit juices: a review. J Food Eng, 63(3), 303-324.
  • Curcio E, Drioli E. 2005. Membrane distillation and related operations - A review. Sep Purif Rev, 34(1), 35-86.
  • Nagaraj N, Patil BS, Biradar PM. 2006. Osmotic Membrane Distillation - A Brief Review. Int J Food Eng, 2(2), -.
  • Cassano A, Drioli E. 2007. Concentration of clarified kiwifruit juice by osmotic distillation. J Food Eng, 79(4), 1397-1404.
  • Hongvaleerat C, Cabral LMC, Dornier M, Reynes M, Ningsanond S. 2008. Concentration of pineapple juice by osmotic evaporation. J Food Eng, 88(4), 548-552.
  • Cassano A, Drioli E, Galaverna G, Marchelli R, Di Silvestro G, Cagnasso P. 2003. Clarification and concentration of citrus and carrot juices by integrated membrane processes. J Food Eng, 57(2), 153-163.
  • Ali F, Dornier M, Duquenoy A, Reynes M. 2003. Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant. J Food Eng, 60(1), 1-8.
  • Alves VD, Coelhoso IM. 2006. Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study. J Food Eng, 74(1), 125-133.
  • Narayan AV, Nagaraj N, Hebbar HU, Chakka- ravarthi A, Raghavarao KSMS, Nene S. 2002. Acoustic field-assisted osmotic membrane distillation. Desalination, 147(1-3), 149-156.
  • Babu BR, Rastogi NK, Raghavarao KSMS. 2006. Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice. J Membr Sci, 272(1-2), 58-69.
  • Nagaraj N, Patil G, Babu BR, Hebbar UH, Raghavarao KSMS, Nene S. 2006. Mass transfer in osmotic membrane distillation. J Membr Sci, 268(1), 48-56.
  • Alves VD, Coelhoso IM. 2002. Mass transfer in osmotic evaporation: effect of process parameters. J Membr Sci, 208(1-2), 171-179.
  • Babu BR, Rastogi NX, Raghavarao KSMS. 2008. Concentration and temperature polarization effects during osmotic membrane distillation. J Membr Sci, 322(1), 146-153.
  • Vaillant F, Jeanton E, Dornier M, O'brien GM, Reynes M, Decloux M. 2001. Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. J Food Eng, 47(3), 195-202. 27. Cassano A, Figoli A, Tagarelli A, Sindona G, Drioli E. 2006. Integrated membrane process for the production of highly nutritional kiwifruit juice. Desalination, 189(1-3), 21-30.
  • Onsekizoglu P, Bahceci KS, Acar J. 2010. The use of factorial design for modeling membrane distillation. J Membr Sci, 349(1-2), 225-230.
  • Belafi-Bako K, Koroknai B. 2006. Enhanced water flux in fruit juice concentration: Coupled operation of osmotic evaporation and membrane distillation. J Membr Sci, 269(1-2), 187-193.
  • Bui VA, Nguyen MH, Muller J. 2004. A laboratory study on glucose concentration by osmotic distillation in hollow fibre module. J Food Eng, 63(2), 237-245.
  • Koroknai B, Csanadi Z, Gubicza L, Belafi-Bako K. 2008. Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes. Desalination, 228(1-3), 295-301.
  • Min JC, Wang LN. 2011. Modeling and analyses of membrane osmotic distillation using non-equilibrium thermodynamics. J Membr Sci, 378(1-2), 462-470.
  • Thanedgunbaworn R, Jiraratananon R, Nguyen MH. 2007. Mass and heat transfer analysis in fructose concentration by osmotic distillation process using hollow fibre module. J Food Eng, 34. Martinez-Diez L, Florido-Diaz FJ, Vazquez- Gonzalez MI. 2000. Study of polarization phenomena in membrane distillation of aqueous salt solutions. Sep Sci Technol, 35(10), 1485-1501.
  • Rektor A, Kozak A, Vatai G, Bekassy-Molnar E. 2007. Pilot plant RO-filtration of grape juice. Sep Purif Technol, 57(3), 473-475.
  • Vaillant F, Cisse M, Chaverri M, Perez A, Dornier M, Viquez F, Dhuique-Mayer C. 2005. Clarification and concentration of melon juice using membrane processes. Innov Food Sci Emerg, 6(2), 213-220.
  • Rektor A, Vatai G, Bekassy-Molnar E. 2006. Multi-step membrane processes for the concentration of grape juice. Desalination, 191(1-3), 446-453.
  • Gostoli C. 1999. Thermal effects in osmotic distillation. J Membr Sci, 163(1), 75-91.
  • Thanedgunbaworn R, Jiraratananon R, Nguyen MH. 2009. Vapour Transport Mechanism in Osmotic Distillation Process. Int J Food Eng, 5(5), Article number:3.
  • Khayet M, Godino MP, Mengual JI. 2004. Study of asymmetric polarization in direct contact membrane distillation. Sep Sci Technol, 39(1), 125-147.
  • Bui AV, Nguyen HM, Joachim M. 2004. Characterisation of the polarisations in osmotic distillation of glucose solutions in hollow fibre module. J Food Eng, 68(3), 391-402.
  • Cath TY, Adams D, Childress AE. 2004. Experimental study of desalination using direct contact membrane distillation: a new approach to flux enhancement. J Membr Sci, 228, 5-16.
  • Martinez-Diez L, Vazquez-Gonzalez MI. 1999. Temperature and concentration polarization in membrane distillation of aqueous salt solutions. J Membr Sci, 156(2), 265-273.
  • Khayet A, Matsuura T, Mengual JI, Qtaishat M. 2006. Design of novel direct contact membrane distillation membranes. Desalination, 192(1-3), 105-111.
  • Gryta M. 2005. Long-term performance of membrane distillation process. J Membr Sci, 265(1-2), 153-159.
  • Gryta M. 2005. Osmotic MD and other membrane distillation variants. J Membr Sci, 246(2), 145-156. 47. Hogan PA, Canning RP, Peterson PA, Johnson RA, Michaels AS. 1998. A new option: Osmotic distillation. Chem Eng Prog, 94(7), 49-61.
  • Kunz W, Benhabiles A, Benaim R. 1996. Osmotic evaporation through macroporous hydrophobic membranes: A survey of current research and applications. J Membr Sci, 121(1), 25-36.
  • Alves VD, Coelhoso IM. 2007. Study of mass and heat transfer in the osmotic evaporation process using hollow fibre membrane contactors. J Membr Sci, 289(1-2), 249-257.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Pelin Onsekizoğlu Bu kişi benim

Yayımlanma Tarihi 1 Nisan 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 37 Sayı: 2

Kaynak Göster

APA Onsekizoğlu, P. . (2012). Membran Distilasyon ve Ozmotik Distilasyon ile Meyve Suyu Konsantrasyonu. Gıda, 37(2), 103-110.
AMA Onsekizoğlu P. Membran Distilasyon ve Ozmotik Distilasyon ile Meyve Suyu Konsantrasyonu. GIDA. Nisan 2012;37(2):103-110.
Chicago Onsekizoğlu, Pelin. “Membran Distilasyon Ve Ozmotik Distilasyon Ile Meyve Suyu Konsantrasyonu”. Gıda 37, sy. 2 (Nisan 2012): 103-10.
EndNote Onsekizoğlu P (01 Nisan 2012) Membran Distilasyon ve Ozmotik Distilasyon ile Meyve Suyu Konsantrasyonu. Gıda 37 2 103–110.
IEEE P. . Onsekizoğlu, “Membran Distilasyon ve Ozmotik Distilasyon ile Meyve Suyu Konsantrasyonu”, GIDA, c. 37, sy. 2, ss. 103–110, 2012.
ISNAD Onsekizoğlu, Pelin. “Membran Distilasyon Ve Ozmotik Distilasyon Ile Meyve Suyu Konsantrasyonu”. Gıda 37/2 (Nisan 2012), 103-110.
JAMA Onsekizoğlu P. Membran Distilasyon ve Ozmotik Distilasyon ile Meyve Suyu Konsantrasyonu. GIDA. 2012;37:103–110.
MLA Onsekizoğlu, Pelin. “Membran Distilasyon Ve Ozmotik Distilasyon Ile Meyve Suyu Konsantrasyonu”. Gıda, c. 37, sy. 2, 2012, ss. 103-10.
Vancouver Onsekizoğlu P. Membran Distilasyon ve Ozmotik Distilasyon ile Meyve Suyu Konsantrasyonu. GIDA. 2012;37(2):103-10.

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