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Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration

文献类型：期刊论文

作者Luo, Jianquan; Guo, Shiwei; Wu, Yuanyuan; Wan, Yinhua
刊名FOOD AND BIOPROCESS TECHNOLOGY
出版日期2018-05-01
卷号11期号:5页码:913-925
关键词Diafiltration Membrane Filtration Sugar Recovery Molasses Purification Modeling
ISSN号1935-5130
DOI10.1007/s11947-018-2062-0
文献子类Article
英文摘要Recovery of sugars from cane molasses is a promising approach to increase the added value of molasses and reduce its environmental pollution. In this work, for the first time, nanofiltration (NF) was used for the separation of sucrose and reducing sugar in cane molasses by a cascade diafiltration-concentration process. The retention difference between sucrose and reducing sugar by all the tested NF membranes was not distinct at 25 A degrees C, while due to the thermal-induced pore size change and enhanced solute diffusivity, the NF retention behavior changed significantly at 60 A degrees C, and the DL membrane with a sucrose retention of 96% and a reducing sugar retention 5% was selected for the process optimization and modeling. High temperature (55-60 A degrees C), low permeate flux (below 15 Lm(-2) h(-1)), and high sugar concentration resulted in a low retention of reducing sugar due to the dominant diffusive mass transfer, which was desirable for the molasses separation by NF. Mathematical modeling could well predict the diafiltration and concentration processes if using right sugar retention data. The deviations between prediction lines and experimental data in the cross-flow filtration of real solution were mainly caused by the permeate flux variation rather than membrane fouling. After diafiltration, the ratio of sucrose in total molasses sugar increased from 76.1 to 87.9%, while in the permeate of the second concentration step, the ratio of sucrose was only 2.4%. Thus, the retentate of diafiltration could be directly used for sucrose crystallization to avoid the accumulation of reducing sugar and salts, and the permeate of the second concentration step could be concentrated by NF270 at room temperature to produce syrup drinking.
WOS关键词BEET MOLASSES ; DIAFILTRATION MODE ; HIGH-TEMPERATURE ; MEMBRANE ; OLIGOSACCHARIDES ; PURIFICATION ; ULTRAFILTRATION ; BEHAVIOR ; JUICE ; PERFORMANCE
WOS研究方向Food Science & Technology
语种英语
WOS记录号WOS:000429030600002
资助机构Key Research Program of Chinese Academy of Sciences(KFZD-SW-211-3) ; "100 Talents Program" ; Youth Innovation Promotion Association of Chinese Academy of Sciences(2017069)
源URL[http://ir.ipe.ac.cn/handle/122111/24185]  
专题过程工程研究所_生化工程国家重点实验室
作者单位Univ Chinese Acad Sci, Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China
推荐引用方式
GB/T 7714		 Luo, Jianquan,Guo, Shiwei,Wu, Yuanyuan,et al. Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration[J]. FOOD AND BIOPROCESS TECHNOLOGY,2018,11(5):913-925.
APA Luo, Jianquan,Guo, Shiwei,Wu, Yuanyuan,&Wan, Yinhua.(2018).Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration.FOOD AND BIOPROCESS TECHNOLOGY,11(5),913-925.
MLA Luo, Jianquan,et al."Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration".FOOD AND BIOPROCESS TECHNOLOGY 11.5(2018):913-925.

入库方式： OAI收割

来源：过程工程研究所

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