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Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology
In the present work, optimized ultrafiltration conditions, using a ceramic multi tubular titania membrane (150 KDa), were investigated for the treatment of tuna cooking juice, for water reuse in the industrial process. The interactive effects of the volume concentrating factor (VCF) (1.03–4.25), fee...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414269/ https://www.ncbi.nlm.nih.gov/pubmed/36005728 http://dx.doi.org/10.3390/membranes12080813 |
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author | Aloulou, Wala Aloulou, Hajer Attia, Afef Chakraborty, Sudip Ben Amar, Raja |
author_facet | Aloulou, Wala Aloulou, Hajer Attia, Afef Chakraborty, Sudip Ben Amar, Raja |
author_sort | Aloulou, Wala |
collection | PubMed |
description | In the present work, optimized ultrafiltration conditions, using a ceramic multi tubular titania membrane (150 KDa), were investigated for the treatment of tuna cooking juice, for water reuse in the industrial process. The interactive effects of the volume concentrating factor (VCF) (1.03–4.25), feed temperature (T) (20–60 °C), and applied transmembrane pressure (ΔP) (2–5 bar) on protein removal (R protein) and permeate flux (J) were determined. A Box–Behnken experimental design (BBD) with the response surface methodology (RSM) was used for statistical analysis, modeling, and optimization of the operating conditions. The analysis of variance (ANOVA) results proved that the protein removal and permeate flux were significant and represented good correlation coefficients of 0.9859 and 0.9294, respectively. Mathematical modeling showed that the best conditions were VCF = 1.5 and a feed temperature of 60 °C, under a transmembrane pressure of 5 bar. The fouling mechanism was checked by applying a polarization concentration model. Determination of the gel concentration confirmed the results found in the mass balance calculation and proved that the VCF must not exceed 1.5. The membrane regeneration efficiency was proven by determining the water permeability after the chemical cleaning process. |
format | Online Article Text |
id | pubmed-9414269 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94142692022-08-27 Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology Aloulou, Wala Aloulou, Hajer Attia, Afef Chakraborty, Sudip Ben Amar, Raja Membranes (Basel) Article In the present work, optimized ultrafiltration conditions, using a ceramic multi tubular titania membrane (150 KDa), were investigated for the treatment of tuna cooking juice, for water reuse in the industrial process. The interactive effects of the volume concentrating factor (VCF) (1.03–4.25), feed temperature (T) (20–60 °C), and applied transmembrane pressure (ΔP) (2–5 bar) on protein removal (R protein) and permeate flux (J) were determined. A Box–Behnken experimental design (BBD) with the response surface methodology (RSM) was used for statistical analysis, modeling, and optimization of the operating conditions. The analysis of variance (ANOVA) results proved that the protein removal and permeate flux were significant and represented good correlation coefficients of 0.9859 and 0.9294, respectively. Mathematical modeling showed that the best conditions were VCF = 1.5 and a feed temperature of 60 °C, under a transmembrane pressure of 5 bar. The fouling mechanism was checked by applying a polarization concentration model. Determination of the gel concentration confirmed the results found in the mass balance calculation and proved that the VCF must not exceed 1.5. The membrane regeneration efficiency was proven by determining the water permeability after the chemical cleaning process. MDPI 2022-08-22 /pmc/articles/PMC9414269/ /pubmed/36005728 http://dx.doi.org/10.3390/membranes12080813 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Aloulou, Wala Aloulou, Hajer Attia, Afef Chakraborty, Sudip Ben Amar, Raja Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology |
title | Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology |
title_full | Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology |
title_fullStr | Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology |
title_full_unstemmed | Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology |
title_short | Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology |
title_sort | treatment of tuna cooking juice via ceramic ultrafiltration membrane: optimization using response surface methodology |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414269/ https://www.ncbi.nlm.nih.gov/pubmed/36005728 http://dx.doi.org/10.3390/membranes12080813 |
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