Effect of high shear rates on physico-chemical characteristics, rheological behavior and fouling propensity of orange juices during cross-flow microfiltration

Texte intégral

(1)The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. Effect of high pressure processing in combination with or without heat treatment on Alicyclobacillus acidoterrestris spores in peach juice stored at different temperatures ,1,2. 1. 1. 2. 1. P. J. Sourri , A.A. Argyri , K.I. Pentaraki , G. Nychas and C.C. Tassou *. Effect of high shear rates on physico-chemical characteristics, rheological behavior and fouling propensity of orange juices during cross-flow microfiltration Dahdouh Layal1*, Delalonde Michèle2, Ricci Julien1, Rouquié Camille1, Wisniewski Christelle2. 1. 1 UMR Qualisud, CIRAD, 73 Avenue J.F. Breton, 34398 Montpellier Cedex 5, France 2 UMR Qualisud, UFR des Sciences Pharmaceutiques et Biologiques, Université Montpellier 1, 15 Avenue Charles Flahault BP 14491, 34093 Montpellier Cedex 5, France. Acidothermophilic bacteria, like Alicyclobacillus acidoterrestris, are considered to be one of the important target microorganisms in quality control of heat -processed acidic foods as as they can cause spoilage by forming spores with very high heat resistance The objective of this work was to study the effect of high pressure processing (HPP) against. Microfiltration is broadly used in fruit juices industries to ensure clarification and sterilization of many fruit juices or to concentrate their pulpy fraction. However, the industrial application of microfiltration in fruit juice industries remains hampered by the decrease of membrane permeability during the operation, due to the fouling mechanism. To increase technological feasibility and economical productivity, fruit juices microfiltration is generally performed using tubular membrane under high crossflow velocities, with the aim to limit particles deposition. Indeed, high shear rates close to the membrane surface can reduce membrane fouling by reducing particles deposition, but under these hydrodynamic conditions large compounds, present in the bulk suspension, can be fractionated into smaller particles. Since fruit juices contain cell fragments, colloidal aggregates, etc. this fractionation can release new compounds characterized by a high fouling propensity.. Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation “DEMETER”, Greece 2 Laboratory of Microbiology and Biotechnology of Foods, Dept. of Food Science & Technology, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece *Corresponding author: ctassou@nagref.gr. For this purpose spores of two different strains of Alicyclobacillus acidoterrestris were inoculated in orange juice and treated with HHP of 500, 600 MPa with or without combination of heat treatment (25, 45,60 and 70 °C) for 1, 2, 3, 4, 5, 10, 15, 20 and 30 min. The spore population was evaluated before and after the treatment. It was shown that the spores were reduced from 1 to 6 cfu/ml depending on the combination of heat and HHP treatment. Treatment at 600MPa and 70°C was the most effective while the others showed a tail after being pressured for five minutes. It was concluded that the effect of high pressure combined with heat has a good potential to be applied in the food industry for the inactivation of bacterial spores since the population of the spores decreased or remained stable depending on the combination of HHP treatment, heat and storage temperature. . The aim of this work was to study the impact of high crossflow velocity on orange juice characteristics, i.e. particles size distribution, insoluble particles cohesion energy and overall fouling propensity. A raw orange juice (produced locally) was subjected to a shear rate of 2.105 s-1 (without filtration) using a pilotscale filtration unit (TIA, Bollène, France). Laser diffraction was used to determine the impact of this shear rate on the particles size distributions of the orange juice. Dynamical rheological measurements, according to the strain amplitude sweep test, were realized on the insoluble compounds of the raw and the sheared juices. The obtained complex moduli and critical yield stresses were used to calculate the energy of cohesion of the network of this class of particles. Finally, the fouling propensities of the raw and the sheared juices were determined using a stirred and pressurized lab-scale filtration cell. The obtained results showed that the crossflow velocity changed significantly the properties of the orange juice. Indeed, large particles were not only removed from the membrane wall but also divided into smaller particles. Moreover, rheological measurements showed that higher network particles strength took place after subjecting the juice to a cross-flow velocity, suggesting that the fractionation of large particles released smaller compounds leading to higher particles-particles interactions. Furthermore, filterability tests confirmed that the fouling propensity of fractionated juice was different from that of the raw one. These results show that the subjecting orange juices to high crossflow velocities during microfiltration can generate small particles and subsequently enhance the membrane fouling. According to this conclusion, new filtration configurations such as using hollow fiber membrane (dead-end filtration mode) and softer operating conditions could be proposed as an interesting alternative to the conventional fruit juices microfiltration conditions. Keywords: orange juice, crossflow microfiltration, membrane fouling, fouling propensity. 257. 258.

(2)

(3) Book of Abstracts The Food Factor I Barcelona Conference, 2-4 November 2016, Barcelona (Spain).

(4) The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. . The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. o o o o o o o o o o o o. %&'()*+&(% /#"

(5)

(6)

(7) #

(8)

(9) /E E8

(10)

(11)

(12) (=# (

(13)

(14)

(15)

(16)

(17) ( N

(18) 8

(19) (

(20) (!9#.)&% /

(21) EE

(22)

(23)

(24) $.

(25) (

(26)

(27) !$

(28) %

(29)

(30) +."

(31)

(32)

(33) %/

(34)

(35)

(36) (.

(37)

(38) . # #

(39)

(40) % /

(41) '

(42) .

(43) .

(44) < /<

(45)

(46)

(47) ;

(48)

(49)

(50)

(51) 3

(52)

(53)

(54)

(55)

(56)

(57) 7 (#

(58)

(59)

(60)

(61) ( (J

(62) ( #

(63)

(64)

(65) (

(66)

(67)

(68)

(69) ( (

(70) (

(71) [K

(72)

(73)

(74) C

(75)

(76)

(77)

(78) %

(79) < o E# o

(80) o

(81)

(82)

(83)

(84)

(85)

(86) o 8

(87)

(88)

(89)

(90)

(91)

(92)

(93)

(94) 3 (

(95)

(96) (

(97)

(98) \7 o 8

(99)

(100)

(101) #

(102) C o 8

(103)

(104)

(105)

(106)

(107)

(108) o 8 #

(109) "

(110)

(111) o 8

(112)

(113)

(114) "

(115) o 8

(116)

(117)

(118)

(119) o ,

(120) o

(121)

(122) o "

(123)

(124)

(125)

(126) . /<

(127)

(128)

(129)

(130)

(131) < "

(132) J

(133)

(134)

(135)

(136) [

(137) (

(138)

(139)

(140) C

(141)

(142) C 3 #

(143)

(144) #

(145) #

(146) 7[ # 3# ( (

(147) ( \7[

(148)

(149)

(150)

(151) [ #

(152)

(153) (

(154) "

(155) [

(156)

(157)

(158)

(159)

(160)

(161)

(162)

(163) (

(164)

(165)

(166)

(167)

(168)

(169)

(170) %

(171) < o K

(172) #

(173)

(174) o G

(175)

(176) o 9

(177)

(178)

(179) o

(180) # J#

(181) o I# "

(182) <

(183) (

(184)

(185)

(186)

(187)

(188) o I#

(189)

(190) # o E

(191) . /<

(192)

(193)

(194)

(195)

(196)

(197)

(198)

(199) < ( ( ( ( (

(200) (

(201) ( (

(202) \(

(203)

(204)

(205) (

(206) #

(207)

(208)

(209) 3(

(210) (( ( (

(211)

(212)

(213)

(214) "

(215)

(216)

(217) 7

(218) 3 ((. ( (

(219)

(220)

(221) 7(

(222)

(223) (

(224)

(225) %

(226) < o /

(227) <

(228) (

(229)

(230)

(231) (

(232) (

(233) \ o 9

(234)

(235) <

(236) (

(237)

(238)

(239)

(240) . (

(241) '(

(242) ( ( '

(243) (

(244) \ o I

(245)

(246)

(247) o 9 (

(248) (

(249) '

(250)

(251) C o o . (

(252)

(253)

(254)

(255) #

(256) . o I

(257)

(258)

(259)

(260) o K

(261) #

(262)

(263)

(264)

(265) . /<

(266)

(267)

(268)

(269) 3

(270) ((

(271) (

(272)

(273) (# (@9

(274) (

(275) (

(276)

(277)

(278)

(279)

(280) (

(281) (

(282) (

(283) (

(284)

(285) "

(286)

(287)

(288)

(289) (( .

(290) (

(291) #(

(292)

(293) (\7#

(294)

(295)

(296)

(297) C

(298) (

(299)

(300)

(301) (C ( (# (

(302) (

(303) ( #

(304)

(305)

(306)

(307) \["

(308)

(309)

(310)

(311) #

(312)

(313) C

(314) # 37%

(315) < o

(316)

(317)

(318) C <# (

(319) (( ( ( ( (

(320) ' (

(321)

(322) J # \ o

(323)

(324) C < (

(325) (

(326) (\ o

(327)

(328) . . . E

(329)

(330)

(331) I

(332)

(333)

(334) #

(335) G

(336)

(337)

(338)

(339)

(340) = #

(341)

(342)

(343) "3

(344)

(345)

(346)

(347) 7 8

(348)

(349)

(350) 8

(351) # E I#

(352)

(353) <# 8

(354)

(355) <Yersinia, Bacillus, Staphylococcus, Listeria, Salmonella, Escherichia coli, Vibrio, Campylobacter, Brucella, Mycobacterium, Clostridium, Streptococcus(

(356) [

(357)

(358) #

(359) [9 ( K (G

(360)

(361) . . .

(362) The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. . The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. o o o o o o o o o o.

(363) M

(364)

(365)

(366) @

(367) #

(368)

(369) G

(370)

(371)

(372)

(373)

(374)

(375)

(376)

(377)

(378)

(379) #

(380)

(381) I <'

(382)

(383) #

(384)

(385)

(386)

(387)

(388) # . /<#

(389)

(390)

(391)

(392) "

(393)

(394)

(395)

(396) #

(397) 3

(398) 7(

(399) # ((

(400) (

(401)

(402)

(403)

(404) (

(405) '

(406)

(407)

(408)

(409) %

(410) < o

(411)

(412) .

(413) "

(414) o I

(415)

(416)

(417) "

(418)

(419)

(420) 38

(421) (#'\7 o I"

(422) o =#

(423)

(424)

(425)

(426)

(427)

(428) <

(429) (

(430) ('

(431) (

(432) (

(433) (

(434)

(435) ( '

(436) (

(437) (

(438) (

(439) (

(440)

(441) (

(442) #

(443) ('

(444) (

(445) ( (K

(446) (

(447)

(448) # (

(449) (

(450) (

(451) \ o F

(452)

(453) <

(454) (#

(455)

(456) (#

(457)

(458) \ o 8

(459)

(460)

(461)

(462)

(463) 3

(464) (# (\7 o @ ( (

(465)

(466)

(467)

(468)

(469)

(470)

(471) o T

(472)

(473)

(474)

(475) '

(476) # . /<3

(477) 7

(478)

(479) 37

(480)

(481) (

(482)

(483)

(484)

(485)

(486)

(487)

(488)

(489)

(490) "%

(491) < o G(

(492)

(493)

(494)

(495) o

(496) .

(497)

(498)

(499)

(500) o I .

(501)

(502)

(503)

(504)

(505) o E

(506)

(507) (

(508)

(509)

(510)

(511) '

(512)

(513) <G'

(514)

(515)

(516) ?

(517) 3G?7(I# K"

(518) 3IK7\. ,- $ $ /<

(519)

(520)

(521)

(522) 3#

(523)

(524)

(525) (# (.

(526) %%%7( %

(527) < o E

(528) ((

(529)

(530) # o T

(531)

(532)

(533)

(534) o =

(535)

(536)

(537)

(538) . $ /<

(539) (

(540) (

(541)

(542)

(543)

(544)

(545) < ( (

(546) # ( %

(547) < o N

(548)

(549)

(550) # o E

(551)

(552)

(553) < (( (( ( o

(554) . o o o o o o o o o. $ /<

(555) ( (

(556) JC

(557)

(558)

(559)

(560)

(561)

(562) <(( "

(563) ( (

(564) %%% /

(565)

(566)

(567) ?

(568) , < 4G

(569)

(570) <

(571)

(572)

(573) 6# # %E%K%E(I

(574)

(575) K

(576) 3I:7(=(?

(577)

(578) 8

(579) 5(? 49

(580)

(581)

(582) <

(583)

(584)

(585) 6# ?= 'I]

(586) '(N

(587) , (

(588) T

(589)

(590)

(591)

(592)

(593) .

(594)

(595)

(596) #"#

(597)

(598) (

(599)

(600)

(601)

(602) "

(603)

(604)

(605)

(606)

(607)

(608)

(609) .)+% /:

(610) '

(611) EE8

(612) F

(613)

(614) EK

(615) J^ #_

(616) )(?

(617) (:

(618) ) .&..8;'

(619) . . .

(620) #

(621) F

(622)

(623)

(624)

(625)

(626)

(627) ?

(628)

(629)

(630)

(631) K

(632)

(633) I

(634)

(635) E.

(636) #

(637)

(638)

(639)

(640) #

(641)

(642)

(643)

(644)

(645)

(646)

(647) . . .

(648)