Filtration of sugar-beet pulp pectin extract and flow properties of pectin solutions

• Published in: Journal of food engineering 1998, Vol.36 (1), p.113-122
• Main Authors: Arslan, Nurhan, Kar, Filiz
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(97)00093-9

Sugar-beet pulp pectin extract was vacuum filtered at 25 °C and different filtration pressures (0.20 × 10 5, 0.33 × 10 5 and 0.47 × 10 5 Pa). The measurement of the average specific cake resistance was discussed. The specific cake resistance was dependent on the filtration pressure. The cake compressibility coefficient at 25 °C was calculated as 0.389. The correlation between the pressure drop and the average specific cake resistance showed that sugar-beet pectin forms a compressible filter cake. By using kieselguhr as a filter aid to increase the filtration efficiency, the effects of varying the precoating amount and the filter aid dose on the average specific cake resistance of cake at a constant pressure filtration were studied. The effects of temperature and concentration on the viscosity of pectin solutions were examined at six different temperatures between 20 and 70 °C and four concentration levels between 0.005 and 0.020 kg l −1. The activation energy for viscous flow was in the range 6.69–13.46 kJ mol −1. Equations describing the combined effects of temperature and concentration on the viscosity are given.