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Discharged filtrate movement in food materials under application of electrokinetics

Lookup NU author(s): Hasan Iessa, Karl Christensen, Dr Jean Hall, Emeritus Professor Chris Seal

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).


Abstract

Orange juice (OJ) and malt extract (ME) samples were treated using an electrokinetic (EK) application to investigate the impact of the pH/Lowest conductivity point (LCP) ratio of experimental materials on the water profile direction and the anolyte to catholyte filtrate ratio. After applying the electric field through samples between two electrodes, filtrate was discharged mainly towards the anode in OJ samples (acidic medium, pH/LCP<1) and towards the cathode in ME samples (alkaline medium, pH/LCP>1). Adjusting the orientation of electrodes depending on the results maximised dewatering efficiency under EK by 7.8% in OJ and 11.8% in ME. Changing the pH/LCP ratio by adjusting the starting pH improved dewatering efficiency under EK by 25.7%. The results are used to develop theoretical guidelines to help determine the water profile direction and filtrate outlets for different food materials based on their pH and LCP values. EK is an effective method for dewatering food materials.


Publication metadata

Author(s): Iessa H, Christensen K, Hall JA, Seal CJ

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2018

Volume: 247

Pages: 1-7

Print publication date: 01/05/2018

Online publication date: 06/12/2017

Acceptance date: 05/12/2017

ISSN (print): 0308-8146

ISSN (electronic): 1873-7072

Publisher: Elsevier BV

URL: https://doi.org/10.1016/j.foodchem.2017.12.007

DOI: 10.1016/j.foodchem.2017.12.007


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