Optimizing the operating conditions of grape juice removal turbidity by lemon peel natural adsorbent
Subject Areas :
1 - Department of Chemical Engineering, Faculty of Engineering, University of Kurdistan, Sanandaj, Iran
Keywords: Optimization, Lemon peel, Natural Adsorbent, Grape juice, Removal Turbidity,
Abstract :
Grape juice is one of the valuable food and medicinal products obtained from the natural extract of grapes. This substance is rich in nutrients, serves as a source of natural energy, and possesses various medicinal properties. The turbidity of grape juice depends on the presence of suspended particles, polysaccharides, and other suspended substances. To improve the quality of the juice and reduce its turbidity, natural absorbents are employed. In the current research, lemon peel, as a natural adsorbent, was used to reduce turbidity. After various preliminary tests, 40 ml of grape juice with a Brix value of 10 and an initial absorption rate of 2.874 a.u. was obtained using 2 grams of lemon peel. The surface adsorption process was carried out for 4 hours using the response surface method within a temperature range of 20 to 60 °C and a stirring speed of 200 to 600 rpm. Following optimization, the results indicated that a temperature of 35 °C and a stirring speed of 380 rpm were the most effective conditions for turbidity removal, achieving a maximum removal percentage of approximately 58%. The Brix values showed an insignificant difference of only 9% between the final and initial Brix values. Additionally, the DLS analysis evaluating the average particle size yielded values of 5000 nm and 3000 nm before and after the surface adsorption process, respectively, with a dispersion index of 1 and 0.846.
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