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Crossflow microfiltration of gum arabic solutions : comparison of the classical system with the co-current permeate flow system

Decloux M., Dornier M., Gratius I.. 1996. International Journal of Food Science and Technology, 31 : p. 153-166.

DOI: 10.1111/j.1365-2621.1996.330-33.x

Gum arabic is a natural gum exuded mainly by the trees Acacia senegal, currently used in the food industries for its emulsifying, thickening and stabilizing properties. Its present processing includes various operations providing a quite turbid product. Crossflow microfiltration could be interesting for the clarification and the cold-pasteurization of the gum arabic solutions. Several experiments were therefore made with the crossflow microfiltration unit at ENSIA, using two different systems: the classical one (without permeate circulation), and the co-current permeate flow system (CCPF) allowing the exploration of the low transmembrane pressures range. With gum arabic solutions of 0.17 g solide g-1 solution and 70°C, the best results after 60 min of filtration (105.7 L h-1 m-2, 4.4% of solide retention and 83.4% of clarification) were obtained with the CCPF system at low transmembrane pressure and high crossflow velocity (0.3 bar and 7.5 ms-1).

Mots-clés : microfiltration; gomme arabique; acacia senegal; clarification; filtration; membrane

Article (a-revue à facteur d'impact)

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