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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
Source PublicationFOOD AND BIOPROCESS TECHNOLOGY
ISSN1935-5130
Volume11Issue:5Pages:913-925
AbstractRecovery 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.
KeywordDiafiltration Membrane Filtration Sugar Recovery Molasses Purification Modeling
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
DOI10.1007/s11947-018-2062-0
Indexed BySCI
Language英语
WOS KeywordBEET MOLASSES ; DIAFILTRATION MODE ; HIGH-TEMPERATURE ; MEMBRANE ; OLIGOSACCHARIDES ; PURIFICATION ; ULTRAFILTRATION ; BEHAVIOR ; JUICE ; PERFORMANCE
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
Funding OrganizationKey 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 IDWOS:000429030600002
Citation statistics
Cited Times:6[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/24185
Collection生化工程国家重点实验室
AffiliationUniv Chinese Acad Sci, Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China
Recommended Citation
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.
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