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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...

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Autores principales: Aloulou, Wala, Aloulou, Hajer, Attia, Afef, Chakraborty, Sudip, Ben Amar, Raja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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