Edible Oil Industry Wastewater Treatment by Microfiltration with Ceramic Membrane

Year: 2016 Volume: 10 Issue: 4 410 - 413 Pages

• Authors:
• Zita Šereš
• Dragana Šoronja Simović
• Ljubica Dokić
• Lidietta Giorno
• Biljana Pajin
• Cecilia Hodur
• Nikola Maravić

Abstract: Membrane technology is convenient for separation of suspended solids, colloids and high molecular weight materials that are present. The idea is that the waste stream from edible oil industry, after the separation of oil by using skimmers is subjected to microfiltration and the obtained permeate can be used again in the production process. The wastewater from edible oil industry was used for the microfiltration. For the microfiltration of this effluent a tubular membrane was used with a pore size of 200 nm at transmembrane pressure in range up to 3 bar and in range of flow rate up to 300 L/h. Box–Behnken design was selected for the experimental work and the responses considered were permeate flux and chemical oxygen demand (COD) reduction. The reduction of the permeate COD was in the range 40-60% according to the feed. The highest permeate flux achieved during the process of microfiltration was 160 L/m2h.

• Keywords:
• Ceramic membrane
• edible oil
• microfiltration
• wastewater.

Microfiltration of the Sugar Refinery Wastewater Using Ceramic Membrane with Kenics Static Mixer

Year: 2015 Volume: 9 Issue: 9 1069 - 1072 Pages

• Authors:
• Zita Šereš
• Ljubica Dokić
• Nikola Maravić
• Dragana Šoronja–Simović
• Cecilia Hodur
• Ivana Nikolić
• Biljana Pajin

Abstract: New environmental regulations and the increasing market preference for companies that respect the ecosystem had encouraged the industry to look after new treatments for its effluents. The sugar industry, one of the largest emitter of environmental pollutants, follows this tendency. Membrane technology is convenient for separation of suspended solids, colloids and high molecular weight materials that are present in a wastewater from sugar industry. The idea is to microfilter the wastewater, where the permeate passes through the membrane and becomes available for recycle and re-use in the sugar manufacturing process. For microfiltration of this effluent a tubular ceramic membrane was used with a pore size of 200 nm at transmembrane pressure in range of 1–3 bars and in range of flow rate of 50–150 l/h. Kenics static mixer was used for permeate flux enhancement. Turbidity and suspended solids were removed and the permeate flux was continuously monitored during the microfiltration process. The flux achieved after 90 minutes of microfiltration was in a range of 50–70 l/m2h. The obtained turbidity decrease was in the range of 50-99 % and total amount of suspended solids was removed.

• Keywords:
• Ceramic membrane
• microfiltration
• sugar industry
• wastewater.

Rheological Properties of Dough and Sensory Quality of Crackers with Dietary Fibers

Year: 2015 Volume: 9 Issue: 9 985 - 989 Pages

• Authors:
• Ljubica Dokić
• Ivana Nikolić
• Dragana Šoronja–Simović
• Zita Šereš
• Biljana Pajin
• Nils Juul
• Nikola Maravić

Abstract: The possibility of application the dietary fibers in production of crackers was observed in this work, as well as their influence on rheological and textural properties on the dough for crackers and influence on sensory properties of obtained crackers. Three different dietary fibers, oat, potato and pea fibers, replaced 10% of wheat flour. Long fermentation process and baking test method were used for crackers production. The changes of dough for crackers were observed by rheological methods of determination the viscoelastic dough properties and by textural measurements. Sensory quality of obtained crackers was described using quantity descriptive method (QDA) by trained members of descriptive panel. Additional analysis of crackers surface was performed by videometer. Based on rheological determination, viscoelastic properties of dough for crackers were reduced by application of dietary fibers. Manipulation of dough with 10% of potato fiber was disabled, thus the recipe modification included increase in water content at 35%. Dough compliance to constant stress for samples with dietary fibers decreased, due to more rigid and stiffer dough consistency compared to control sample. Also, hardness of dough for these samples increased and dough extensibility decreased. Sensory properties of final products, crackers, were reduced compared to control sample. Application of dietary fibers affected mostly hardness, structure and crispness of the crackers. Observed crackers were low marked for flavor and taste, due to influence of fibers specific aroma. The sample with 10% of potato fibers and increased water content was the most adaptable to applied stresses and to production process. Also this sample was close to control sample without dietary fibers by evaluation of sensory properties and by results of videometer method.

• Keywords:
• Crackers
• dietary fibers
• rheology
• sensory properties.