Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

Monia Ennouri (1, 2) , Ines Ben Hassan (3) , Hanen Ben Hassen (4) , Christine Lafforgue (5, 6) , Philippe Schmitz (5, 6) , Abdelmoneim Ayadi (3)

1 National Schoool of Engineers of Sfax - Alimentary Analysis Unit
2 Higher Institute of Applied Sciences and Technology
3 Laboratory of Radio analyses and Environment - Engineering School of Sfax BPW
4 CBS - Centre de Biotechnologie de Sfax
5 LISBP - Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés
6 UT3 - Université Toulouse III - Paul Sabatier

Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.

Mots clés: Carrot juice; Microfiltration; Fouling; Resistances; Clarification

Domaines: Sciences du Vivant [q-bio]

Monia Ennouri, Ines Ben Hassan, Hanen Ben Hassen, Christine Lafforgue, Philippe Schmitz, et al.. Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality. Journal of Food Science and Technology-Mysore, 2015, 52 (5), pp.2806-2814. ⟨10.1007/s13197-014-1323-9⟩. ⟨hal-01269287⟩