Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification

Qavami, Ramyar; Maleki, Afshin; Daraei, Hiua

doi:10.22101/JRIFST.2017.05.22.614

Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification

Document Type : Original Paper

Authors

¹ M.Sc. student, Science and Research University, Sanandaj Branch, Sanandaj, Iran

² Professor, Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran

³ Lecturer, Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran

10.22101/JRIFST.2017.05.22.614

Abstract

In this study, the effects of pulse elecrocoagulation (PEC) process on apple juice clarification was investigated. Influences of three variables of pulse time (1, 3 and 5 seconds), process time (5, 10, 30 and 45 minutes), and electrical current (0.03, 0.1 and 0.5 Ampere) on process efficiency were studied in three repeats. The results revealed that the minimal turbidity 5 NTU was achieved at 0.03 ampere of electrical current, 5 minutes of pulse time, process time 30 minutes, and natural juice pH (pH=3.5). In order to attaint apple juice turbidity standard level, the synergistic effect of low amounts of pectinase, amylase, and gelatine fining agents were used as co-coagulant. Using this method reached turbidity up to 3 NTU wich is very close to industrial standard turbidity (2 NTU) and this level is generaly required to produce stable clarified juice. This study showed that PEC can successfully be used as an alternative or an auxiliary method for juice clarification because of high turbididy removal potential in noticeable lower process time and lower amounts clarifying agents.

Keywords

References

Araya-Farias, M., Mondor, M., Lamarche, F., Tajchakavit, S., & Makhlouf, J. 2008. Clarification of apple juice by electroflotation. Innovative Food Science and Emerging Technologies, 9(3):320-327.

Boudjema, N., Drouiche, N., Abdi, N., Grib, H., Lounici, H., Pauss, A., & Mameri, N. 2014. Treatment of oued el harrach river water by electrocoagulation noting the effect of the electric field on microorganisms. Journal of the Taiwan Institute of Chemical Engineers, 45(4):1564-1570.

Carrı́n, M.E., Ceci, N.L., & Lozano, E.J. 2004 .Characterization of starch in apple juice and its degradation by amylases. Food Chemistry, 87(2):173-178.

Codex standard for apple juice preserved by physical means 1Codex Stan 48-1981 (World-wide Standard).

Daraei, H., Irandoust, M.B., Ghasemi, J, & Kurdian, A. 2012. QSPR probing of Na+ complexation with 15-crown-5 ethers derivatives using artificial neural network and multiple linear regression. Journal of Inclusion Phenomena and Macrocyclic Chemistry, 72(3):423-435.

Darbandsari, F., Hassani, A.H., Borghei, M., Manshouri, M. 2013. Investigation on effect of ozonation process before and after coagulation in reduction of leachate pollutants. P roceedings of the Sixteenth National Congress on Environmental Health. June 30-32, Tabriz. [In Persian]

Eyvaz, M., Kirlaroglu, M., Aktas, T., & Yuksel, E. 2009 The effects of alternating current electrocoagulation on dye removal from aqueous solutions. Chemical Engineering Journal, 153(1):16-22.

Fatemi, S.H. Food Chemistry. 2007. PP 230-235. [In Persian]

Gomes Jewel, A., Daida, P., Kesmez, M., Weir, M., Moreno, H., Parga, J.R., Irwin, G., McWhinney, H., Grady, T., Peterson, E., & Cocke, D. 2007. Arsenic removal by electrocoagulation using combined Al–Fe electrode system and characterization of products. Journal of Hazardous Materials, 139(2):220-231.

Holt, P., Barton, G., & Mitchel, C. 1999 Electrocoagulation as a wastewater treatment. The third annual australian environmental engineering research event,100:41-46

Ibrahim, G.E., Hassan, I.M., Abd-Elrashid, A.M., El- Massry, K.F., Eh-Ghorab, A.H., Ramadan, M., & Osman, F. 2011. Effect of clouding agents on the quality of apple juice during storage. Food Hydrocolloids, 25(1):91-97.

Lab Clin, J. 1994. Understanding zinc: recent observations and interpretations. dietary reference intakes for vitamin a, vitamin k, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. institute of medicine, food and nutrition board. Washington, DC. 322-327.

McLellan Mark, R., & Padilla-Zakour Olga, I. 2005. Juice processing. fruit and vegetable processing improving quality. USA. Woodhead Publishing Ltd and CRC Press LLC. 9.

Onianwa, P., Adeyemo, A., Idowu, O., & Ogabiela, E. 2001. Copper and zinc contents of Nigerian foods and estimates of the adult dietary intakes. Food Chem, 72(1):8995.

Peleka, E., Lazaridis, N., Mavros, P.M., & Kostas, A. 2006 New hybrid flotation—microfiltration cell. Separation Science and Technology, 41(14): 3229-3243.

Piroozi Fard, KH. 2000. Clarification of juice, Urmia University. pp 1-6. [In Persian]

Sant’Ana, A.S, Rosenthal, A., & de Massaguer, P.R. 2008. The fate of patulin in apple juice processing: a review. Food Research International. 41(5):441-453.

Savaş Bahçeci, K., Gökmen, V.S., & Arda, A. 2003. Jale . The effects of different technologies on alicyclobacillus acidoterrestris during apple juice production. European Food Research and Technology, 217(3):249-252.

Singh, S., & Reena, G. 2003. Apple juice clarification using fungal PECtinolytic enzyme and gelatin. Indian journal of biotechnology..13:573-576.

Tajchakavit, S., Boye, J.I., & Couture, R. 2001. Effect of processing on post-bottling haze formation in apple juice. Food Research International. 34(5):415-424.

Tan Ch,T. 2004. Food emulsions. Fourth Edition chapter 12 Beverage Emulsions. U.S.A.. 1-40.

Vasudevan, S., Lakshmi, J., & Sozhan, G. 2013 Removal of boron from seawater, geothermal water and wastewater electrochemically assisted coagulation for the removal of boron from water using zinc anode . Desalination, 310:122-129.

Wang, B., Cheng, F., Lu, Y., Ge, W., Zhang, M., & Yue, B. 2013. immobilization of pectinase from penicillium oxalicum f67 onto magnetic cornstarch microspheres: characterization and application in juice production. Journal of Molecular Catalysis.97:137-143.

Wang, H., Hu, Z., Long, F., Guo, C., Niu, C., Yuan, Y., & Yue, T. 2016. Combined effect of sugar content and ph on the growth of a wild strain of zygosaccharomyces rouxii and time for spoilage in concentrated apple juice. Food Control, 59:298-305.

William, R., & Barrett, D. 1996. Processing fruits. Major processed products processing. Second edition. USA. crc press.

Xuhui, M., Hong, S., Zhu, H., Lin, H., Wei, L., & Gan, F. 2008. Alternating pulse current in electrocoagulation for wastewater treatment to prevent the passivation of al electrode. Journal of Wuhan University of Technology-Mater, 23(2):239-241.