Viscoelastic behavior and fouling propensity of concentrated suspended particles of orange juice with defined size distributions: Towards a better control of the deposit layer properties during microfiltration

Demoulin Camille, Wisniewski Christelle, Ricci Julien, Delalonde Michèle, Dahdouh Layal. 2022. Viscoelastic behavior and fouling propensity of concentrated suspended particles of orange juice with defined size distributions: Towards a better control of the deposit layer properties during microfiltration. LWT - Food Science and Technology, 153:112473, 8 p.

https://doi.org/10.1016/j.lwt.2021.112473

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Résumé : This work aimed at characterizing the viscoelastic behavior and the fouling propensity of orange juice matrices composed of concentrated suspended particles (CSP) with defined size distributions. Small-, medium- and large-CSP (respectively colloids, supra-colloids and large particles) were first isolated and then mixed together according to a mixture design. The shear moduli, the specific resistance to filtration and the compressibility factor of isolated CSP and CSP mixtures were quantified. Small-, medium- and large-CSP were characterized by viscoelastic properties with a predominant solid-like behavior. The deposit layer of large-CSP had the highest shear moduli, while small-CSP presented the highest specific resistance to filtration. Small-, medium- and large-CSP deposit layers were considered as compressible matrices. The rheological behavior and the fouling propensity of mixtures of small-, medium- and large-CSP were analyzed using ternary diagrams. These diagrams revealed that the small-, medium- and large-CSP proportions modulated differently the shear moduli and the fouling propensity of CSP mixtures. Indeed, the solid-like behavior was strongly influenced by large-CSP proportions, the specific resistance to filtration depended mainly on the CSP size polydispersity, while small- or medium-CSP proportions had a major influence on the compressibility factor.

Mots-clés Agrovoc : microfiltration, jus d'orange, technologie alimentaire

Mots-clés libres : Solid-like behavior, Specific resistance to filtration, Deposit layer compressibility, Orange juice microfiltration, Particle size distribution

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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