Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration

doi:10.1007/s11947-018-2062-0

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	Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration
	Luo, Jianquan; Guo, Shiwei; Wu, Yuanyuan; Wan, Yinhua
	2018-05-01
发表期刊	FOOD AND BIOPROCESS TECHNOLOGY
ISSN	1935-5130
卷号	11 期号:5 页码:913-925
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.
关键词	Diafiltration Membrane Filtration Sugar Recovery Molasses Purification Modeling
文章类型	Article
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
DOI	10.1007/s11947-018-2062-0
收录类别	SCI
语种	英语
关键词[WOS]	BEET MOLASSES ; DIAFILTRATION MODE ; HIGH-TEMPERATURE ; MEMBRANE ; OLIGOSACCHARIDES ; PURIFICATION ; ULTRAFILTRATION ; BEHAVIOR ; JUICE ; PERFORMANCE
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
项目资助者	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)
WOS记录号	WOS:000429030600002
引用统计
文献类型	期刊论文
条目标识符	http://ir.ipe.ac.cn/handle/122111/24185
专题	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.