EFFECT OF USING FROM CERAMIC MICRO-FILTRATION ON PURITY, TURBIDITY AND COLOR OF SUGARCANE JUICE

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AGHA FARMANI B.; HADAD KHODAPARAST MOHAMMAD HOSSEIN; HESARI J.; AHARIZAD S.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2007 | Volume:2 | Issue:2 Page(s): 45-52

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Information Journal Paper

Title

EFFECT OF USING FROM CERAMIC MICRO-FILTRATION ON PURITY, TURBIDITY AND COLOR OF SUGARCANE JUICE

Author(s)

AGHA FARMANI B. | HADAD KHODAPARAST MOHAMMAD HOSSEIN | HESARI J. | AHARIZAD S. | Issue Writer Certificate

Keywords

MICRO-FILTRATIONQ3

RAW SUGARCANE JUICEQ4

CLARIFIED JUICEQ4

PURITYQ4

TURBIDITYQ2

COLORQ2

Abstract

In these study conditions of refinement of clarified sugarcane juice including temperature at 3 levels (50, 60 and 70oC) 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, 70oC temperature and 1.5 bar pressure were determinate as optimum conditions for ceramic MICRO-FILTRATION. Membrane process at 70oC and 1.5 bars reduced TURBIDITY and COLOR of CLARIFIED JUICE 56.25% and 6.49% respectively and increased 0.87 units of PURITY.

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References

REFINING OF RAW CANE JUICE WITH BENTONIT: 1- DETERMINATION OF OPTIMUM QUANTITY OF BENTONIT & PH

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APA: Copy

AGHA FARMANI, B., HADAD KHODAPARAST, MOHAMMAD HOSSEIN, HESARI, J., & AHARIZAD, S.. (2007). EFFECT OF USING FROM CERAMIC MICRO-FILTRATION ON PURITY, TURBIDITY AND COLOR OF SUGARCANE JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 2(2), 45-52. SID. https://sid.ir/paper/143486/en

Vancouver: Copy

AGHA FARMANI B., HADAD KHODAPARAST MOHAMMAD HOSSEIN, HESARI J., AHARIZAD S.. EFFECT OF USING FROM CERAMIC MICRO-FILTRATION ON PURITY, TURBIDITY AND COLOR OF SUGARCANE JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2007;2(2):45-52. Available from: https://sid.ir/paper/143486/en

IEEE: Copy

B. AGHA FARMANI, MOHAMMAD HOSSEIN HADAD KHODAPARAST, J. HESARI, and S. AHARIZAD, “EFFECT OF USING FROM CERAMIC MICRO-FILTRATION ON PURITY, TURBIDITY AND COLOR OF SUGARCANE JUICE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 2, no. 2, pp. 45–52, 2007, [Online]. Available: https://sid.ir/paper/143486/en

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