Effect of using from ceramic micro-filtration on purity, turbidity and color of sugarcane juice

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 2, Issue 2 - Serial Number 4, October 2006   

Document Type: Research Article

DOI: 10.22067/ifstrj.v2i2.341

Authors

Biouk Farmani^{* 1}; Mohammad Hossein Hadad Khodaparast²; Javad Hesari³; Saeid Aharizad¹

¹Ferdowsi University of Mashhad

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Tabriz University

Abstract

In this study conditions of refinement of clarified sugarcane juice including temperature at 3 levels (50, 60 and 70 °C) and pressure at 4 levels (0, 0.5, 1 and 1.5 bars) by micro-filtration membrane technology was investigated. The raw sugarcane juice primarily was pre-filtrated with lime and then the obtained juice (clarified juice) processed by ceramic micro-filter membrane (0.2 micrometer). Investigated characteristics were included purity, turbidity and color. The results shows that the effects of different conditions of process with micro-filtration in studied temperatures and pressures on reduction of turbidity and color were significant at probably < 1% and probably < 5% respectively. Finally, 70 °C temperature and 1.5 bar pressure were determinate as optimum conditions for ceramic micro-filtration. Membrane process at 70 °C and 1.5 bars reduced turbidity and color of clarified juice 56.25% and 6.49% respectively and increased 0.87 units of purity.

Keywords: Micro-filtration, Raw sugarcane juice, Clarified juice, Purity, Turbidity, Color.