Journal of Food Processing & Technology

Pretreatment of mosambi juice by packed column and comparison with other methods

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Vijay Singh and Chandan Das

Posters: J Food Process Technol

Abstract:

Clarified mosambi juice quality through different pretreatment methods were compared with new pretreatment method, such as, packed column. The packing material was used in column as glass beads (diameter 3.5 mm, void fraction 0.57). Juice quality after pretreatment with packed column support with glass beads was compared with other pretreatment methods, such as, centrifugation and fining agents (gelatin, bentonite and gelatin-bentonite combination). Feed flow rate in packed column ranged from 50 cm3/hr to 500 cm3/hr. Clarified juice quality in terms of viscosity, alcohol insoluble solid (AIS), was strongly dependent on feed flow rate and operating time. It was observed that at low flow rate of 50 cm3/hr, treated juice viscosity decreased up to 30% due to the removal of suspended materials. In other pretreatment methods, such as, centrifugation, juice quality was dependent on machine rpm and operating time. The optimum rpm of centrifugation was 4500 and viscosity reduced only 40%. For pretreatment with fining agent, juice quality was controlled by fining agents dose. Single fining agent dose was not enough to remove all suspended pulps. Viscosity decreased up to 40% in treated juice with combined fining agents dose (gelatin: bentonite =1:5). Packed bed pretreated juice viscosity was lower compared with other pretreated methods. The operating cost of mosambi juice pretreated with column packed with glass beads was lower compared with other pretreatment methods. The pretreated juice by packed column could be directly used by other separation processes for concentration and storage.

Biography :

Vijay Singh has received his Master of Technology (M. Tech.) degree in Chemical Engineering from Indian Institute of Technology Guwahati, Assam, India, in 2009. Presently, he is pursuing his Ph.D. under the supervision of Dr. Chandan Das in the same Department. His research area includes clarification, packaging and storage study of citrus fruits.