Flux evaluation based on fouling mechanism in acoustic field assisted ultrafiltration for cold sterilization of tender coconut water.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14283/
https://doi.org/10.1016/j.ifset.2020.102312 |
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| Title |
Flux evaluation based on fouling mechanism in acoustic field assisted
ultrafiltration for cold sterilization of tender coconut
water.
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| Creator |
Archana, Gopalrao Lamdande
Rochak, M. Raghavarao, K. S. M. S. |
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| Subject |
01 Coconut
05 Processing and Engineering |
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| Description |
Membrane-based processing was attempted as a clean, green and energyefficient
method for cold sterilization of tender coconut water (TCW). Ultrafiltration of
TCW was carried out at four different pressures employing two different
polyethersulfone membranes, using a stirred cell. Permeate flux was evaluated based
on different fouling mechanisms which are analysed employing Hermia‘s model. The
objective of the study was to examine the efficacy of ultrafiltration for cold sterilisation
of TCW while retaining good sensory quality. The effect of acoustic field
(ultrasonication) on the performance of ultrafiltration has been evaluated. Permeate
flux increased on the application of ultrasonication. Enzyme activities in TCW
permeate were found to reduce after ultrafiltration with good sensorial acceptability.
Microbial load of TCW after ultrafiltration was observed to decrease from 4.16 to 0.0
log CFU/mL, achieving cold sterilization. Sensorial quality of ultrafiltered TCW was
found to be good after three months storage period with zero microbial count.
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| Date |
2020
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14283/1/Innovative%20Food%20Science%20and%20Emerging%20Technologies.pdf
Archana, Gopalrao Lamdande and Rochak, M. and Raghavarao, K. S. M. S. (2020) Flux evaluation based on fouling mechanism in acoustic field assisted ultrafiltration for cold sterilization of tender coconut water. Innovative Food Science and Emerging Technologies, 61. |
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