Membránok viselkedésének elméleti és kísérleti vizsgálata olajos közegek elválasztása és finomítása során

Az élelmiszeripari termelés során egyre fontosabb szemponttá válik az energiatakarékosság, a környezetvédelem és a természetes összetevők megőrzése. Membrántechnika alkalmazásával folyadékok szétválasztásánál, sok esetben kiváltható a hagyományos szétválasztási eljárás, méghozzá úgy, hogy a fenti elvárásokat is szem előtt tartjuk. A membrán műveletek a következő problémákra kínálnak hatékony megoldást: - magas energiafelhasználás, ami a hagyományos termikus műveletekre (pl.: bepárlás) jellemző, - eszenciális és egészséges beltartalmi összetevők mennyiségének és minőségének megőrzése, - csatornába nem engedhető és a termelési folyamatba vissza nem forgatható szennyvizek kezelése. Értekezésemben nyers növényolaj és olajtartalmú szennyvizek kíméletes és energiatakarékos kezelésével és tisztításával foglalkoztam. Laboratóriumi körülmények között vizsgáltam a membránszűrés alkalmazhatóságát nyers növényolajok finomítására, illetve olajtartalmú szennyvíz tisztítására, továbbá elvégeztem a folyamatok modellezését és igyekeztem választ találni a szűrés során lejátszódó folyamatokra

Effects of Static Mixing on the Ultrafiltration of Milk Whey

The promotion of efficiency and the reduction of energy consumption are very important tasks in every industrial process as well in food production. Although membrane filtration is a low-energy and environmental friendly separation method it still needs improvement in many fields. In our earlier research it was stated that a static mixer combined with ceramic tube membrane results higher permeate flux and lower specific energy consumption in case separation of oily wastewater. This paper deals with the extension of this combined method to the separation of milk whey. It was found that static turbulence promotion inside a tube membrane during ultrafiltration of whey can increase permeate flux and decrease energy consumption, inside a given spectra of operating parameters, compared to the conventional mode (when no static mixing applied in the process)

Microencapsulation Analysis Based on Membrane Technology: Basic Research of Spherical, Solid Precursor Microcapsule Production

The objective of the proposed investigation was to synthesis of precursor oil-carbohydrate microcapsule, suspended in water by membrane emulsification technology. To select the carrier material of precursor microcapsules, four different carbohydrates (maltodextrin, hydroxypropyl cellulose, potato starch and corn starch) were tested. Preliminary, zeta-potential, molecular weight and particle size of individual carbohydrate were estimated by Malvern Zetasizer instrument. Based on the results of the preliminary characterizations, maltodextrin was selected to carry out subsequent experiments. Maltodextrin suspended in oil and water were considered as dispersed phase and continuous phase respectively. An attempt has been made to remove the water, as well as to recover the microcapsules. It was observed that average particle size of synthesized microcapsule is 6.9 μm and stability of the microcapsule is at least 6 weeks

Membránműveletek integrálásának és optimálásának elméleti és kísérleti vizsgálata = Theoretical and experimental investigation and optimization of membrane processes

A kutatás 4 éves időszaka alatt megvalósítottuk a munkatervben meghatározott feladatokat. A következő témakörökben végeztünk kutatásokat és értünk el nemzetközileg is elismert eredményeket: 1. Feketeribiszke-lé, málnalé és bodzalé besűrítése integrált membrán műveletekkel 2. Homoktövis-lé koncentrálásának kidolgozása 3. Csökkentett nyomású membránszűrés alapjainak kidolgozása 4. A membránon keresztüli anyagtranszport matematikai modellezése, az optimális műveleti paraméterek meghatározása 5. Pervaporáció alkalmazása aromakomponensek kinyerésére Összefoglalásként megállapítható, hogy a kutatás négy éve sikeres volt, mert a témához kapcsolódóan 13 folyóiratcikket publikáltunk (ebből 8 impakt faktoros), hazai és nemzetközi konferenciákon is ismertettük eredményeinket, a konferencia-kiadványokban 20 teljes anyag és 19 absztrakt jelent meg. A témához kapcsolódóan több mint 15 TDK és diplomamunka készült el, és 4 PhD dolgozat (Rektor Attila, Bánvölgyi Szilvia, Vincze Ivetta, Kozák Áron) alapjául szolgáló kísérleti mérések fejeződtek be. | In the 4 years of this research project the obligations were completed. The topic of the researches what were carried out were the following: 1. Concentration of blackcurrant-, raspberry-, elderberry juice using integrated membrane process 2. Concentration of sea-buckthorn juice by membrane filtration 3. Developing the basics of reduced pressure membrane filtration technique 4. Mathematical modelling of the mass transfer through the membrane and determine the optimal operating parameters 5. Recovery of aroma compounds by pervaporation On the basis of the results it can be concluded that the research work in the past four years period was successfull. 13 articles (8 with impact factor) has been published in different journals. The results were presented at numerous national and international conferences, 20 full papers and 19 abstracts were published in the Proceedings of the conferences. For 4 PhD dissertation (Rektor Attila, Bánvölgyi Szilvia, Vincze Ivetta, Kozák Áron) the experimental work has been carried out in the frame of the research. More than 15 MSc thesis is related to the topics of this research work

Vinaigrette Production by Membrane Emulsification: Process Optimization and Product Development

In present work primarily achievement in energy efficient food production were targeted. Over the last 20 years, there has been a growing interest in a technique for making emulsions known as ‘‘membrane emulsification” which allows the production of emulsion droplets under controlled conditions with a narrow size distribution. Vinaigrette is a mixture of oil and vinegar. In the present work vinaigrette was prepared in two ways. The first one was prepared by hand in the traditional way. The second sample was pr epared by membrane technology. After preparation of vinaigrette, the panel test is carried out by trained panelist in order to know the quality and customer preference. After series of experiments and data analysis it can be concluded that cross-flow ME is suitable for green production of W/O emulsions like vinaigrette, and the technology we used looks suitable for industrial applications

Microencapsulation of Olive Oil: A Comprehensive Review

Olive oil has been received a great importance around the globe because it provides unique functional value. Olive oil prevents the risks of several chronic and acute metabolic disorders because it is enriched with monounsaturated fatty acids, antioxidant phenolic compounds, vitamin E and vitamin K. Unfortunately, oxidative deterioration of fatty acids in olive oil provides short shelf life and reduces biological activities. It is responsible for undesirable organoleptic properties. It may belief that one of the solutions to preserve the quality of olive oil is microencapsulation. In this review, comprehensive information about techniques to prepare olive oil microcapsule is represented. To prepare olive oil microcapsule, emulsification of olive oil with different wall materials (matrixes) has been adopted as a primary step. Subsequently, dehydration of emulsion by spray drying or freeze drying or coacervation process has been adopted to prepare olive oil microcapsule. Moreover, microcapsule of olive oil has been prepared by extrusion technology. Biopolymers, such as proteins and polysaccharides have been used as wall material for encapsulation of olive oil. As stable emulsification is one of important issue to produce microcapsule, several emulsifiers, such as lecithin, tween 20 have been used during emulsion preparation. Different characteristics of the microcapsule of olive oil are summarized because it is influenced by several factors during preparation of microcapsule. In later exercise, several applications of encapsulated olive oil in food, pharmaceutical and cosmetic industries are represented in comprehensive way. It may expect that this review article will receive attention in industries and academic sectors

Examination of whey de-fatting by enhanced membrane filtration

The largest quantities of by-products of dairy processing originates from the cheese making. Whey proteins are used for animal feeding and human nutrition as well, for example in dry soups, infant formulas, and supplements. The fat components of the whey might impair its use. The aim of our experiments was to investigate the separation of the lipid fraction of whey. The microfiltration is said to be a gentle and energy efficient method for this task. During the measurements 0.2 μm microfiltration membranes were used and the membrane separation was enhanced by vibration, inserting static mixer and air sparging. The de-fatting efficiency, the retention of the whey components, the flux values, and the resistances in different combinations were compared in this paper

Membránszeparációs eljárások elméleti és kísérleti vizsgálata az élelmiszeriparban és környezetvédelemben = Theoretical and experimental investigations of membrane separation process in the food industry and environmental protection

A kutatás négyéves időszaka alatt 9 témakörben végeztünk kutatásokat és értünk el nemzetközileg is elismert eredményeket: 1. Bor értékes anyagainak besűrítése, 2. Must besűrítése, magas cukortartalmú sűrítmény előállítása, 3. Cukoripari levekből szennyezők eltávolítása, 4. Instant élelmiszertermékek előállítása kávé-extraktumból és homoktövis levéből, 5. Tejsavó komplex feldolgozása, 6. Ivóvízből huminsav és arzén eltávolítása, 7. Növényolajból foszfatidok eltávolítása, 8. Olajos szennyvizek olajmentesítése. 9. Különböző ipari szennyvizek komplex kezelése a maradék csökkentése és a víz újrahasznosítása céljából. Összefoglalásként megállapítható, hogy a kutatás négy éve sikeres volt, mert a témához kapcsolódóan 27 folyóiratcikket publikáltunk (ebből 15 impakt faktoros), 26 előadás anyaga jelent meg teljes terjedelmében a konferencia nyomtatott kiadványaiban, illetve CD-ROM-on, továbbá 56 előadás és poszter anyagának egyoldalas összefoglalója is megjelent a konferenciakiadványokban. A témához kapcsolódóan két PhD értekezés sikeres védése (HU Xianguo, 2002 és MORA MOLINA Jesus, 2003 ) történt meg az elmúlt időszakban, három PhD dolgozat (Koris András, Kiss István, Galambos Ildikó) kísérleti munkái fejeződtek be, amelyek védése 2006-ban várható. Továbbá több mint 20 a témához diplomamunka készült el az elmúlt négy évben. | In the past 4 years of this research project the investigations was carried out in 9 topics: 1. Concentration of valuable components of wine, 2. Concentration of grape juice (must), production of high sugar content concentrate, 3. Removal of non-sugar compounds from sugar industry juices, 4. Production of instant foods from coffee extract and sea buckthorn juice, 5. Complex treatment of whey, 6. Removal of humic substances and arsenic from drinking water sources, 7. Dry degumming of vegetable oils, 8. Separation of oil in water emulsions, 9. Complex treatment of different wastewaters - waste minimisation and water reuse and recycling. On the basis of the results it can be concluded that the research work in the past four years period was succesfull. In the frame of this investigations 27 articles (15 with impact factor) has been published in different journals. 26 presentations were published in the Proceedings of the congresses/conferences and 56 has been published as abstract. Two PhD dissertations were defended in the topics of this research project (HU Xianguo, 2002 and MORA MOLINA Jesus, 2003), and for another 3 (Koris András, Kiss István, Galambos Ildikó) the experimental work has been carried out. More than 20 MSc thesis is related to the topics of this research work

Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization

Hipoalergeni antibakterijski peptidi male molekularne mase proizvedeni su iz nemasne sojine sačme u membranskom bioreaktoru. U prvom su koraku proteini sojine sačme razgrađeni pomoću tripsina u šaržnom bioreaktoru. Optimalni uvjeti za razgradnju tripsinom bili su: koncentracija sojine sačme od 75 g/L, temperatura od 40 °C i pH=9. Nakon toga su peptidi male molekularne mase pročišćeni pomoću „cross-flow“ membrane (veličina pora 100 μm), a zatim pomoću keramičke cjevaste membrane (veličine pora koja ne propušta molekule veće od 5 kDa). Ispitan je utjecaj transmembranskog pritiska i primjene statičkih promotera turbulencije na smanjenje koncentracijske polarizacije blizu površine ultrafiltracijske membrane, te je potvrđen njihov pozitivan učinak. Transmembranski pritisak od 3•105 Pa i diskontinuirana dijafiltracija provedena u tri koraka bili su optimalni za filtraciju pomoću ultrafiltracijske membrane. Distribucija molekularne mase peptida pročišćenih pomoću ultrafiltracijske membrane utvrđena je pomoću metode LC-ESI-Q-TOF-MS. Više od 96 % peptida (izraženih kao relativna frekvencija) iz permeata ultrafiltracijske membrane imalo je molekularnu masu manju od 1,7 kDa, a najveća je molekularna masa bila 3,1 kDa. Smanjenje alergenih svojstava proteina za više od 99,9 % nakon obrade tripsinom i membranske filtracije utvrđeno je imunoenzimskim testom. Također je zaključeno da peptidi pročišćeni pomoću ultrafiltracijske membrane pozitivno djeluju na rast bakterije Pediococcus acidilactici HA6111-2, te sprečavaju rast bakterije Bacillus cereus.Hypoallergenic antibacterial low-molecular-mass peptides were produced from defatted soybean meal in a membrane bioreactor. In the first step, soybean meal proteins were digested with trypsin in the bioreactor, operated in batch mode. For the tryptic digestion of soybean meal protein, optimum initial soybean meal concentration of 75 g/L, temperature of 40 °C and pH=9.0 were determined. After enzymatic digestion, low-molecular-mass peptides were purified with cross-flow flat sheet membrane (pore size 100 μm) and then with tubular ceramic ultrafiltration membrane (molecular mass cut-off 5 kDa). Effects of transmembrane pressure and the use of a static turbulence promoter to reduce the concentration polarization near the ultrafiltration membrane surface were examined and their positive effects were proven. For the filtration with ultrafiltration membrane, transmembrane pressure of 3·10^5 Pa with 3-stage discontinuous diafiltration was found optimal. The molecular mass distribution of purified peptides using ultrafiltration membrane was determined by a liquid chromatography–electrospray ionization quadrupole time-of-flight mass spectrometry setup. More than 96 % of the peptides (calculated as relative frequency) from the ultrafiltration membrane permeate had the molecular mass M≤1.7 kDa and the highest molecular mass was found to be 3.1 kDa. The decrease of allergenic property due to the tryptic digestion and membrane filtration was determined by an enzyme-linked immunosorbent assay and it was found to exceed 99.9 %. It was also found that the peptides purifi d in the ultrafi tration membrane promoted the growth of Pediococcus acidilactici HA6111-2 and they possessed antibacterial activity against Bacillus cereus