Optimization of Membrane Separation Process for the Production of Dietary Fibers from Tangerine Peels

감귤 과피 유래 식이섬유 생산을 위한 막분리 공정 최적화

  • Woo, Gun-Jo (Department of Foods and Nutrition, Ehwa Woman's University) ;
  • Nam, Jin (Department of Foods and Nutrition, Ehwa Woman's University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 우건조 (이화여자대학교 식품영양학과) ;
  • 남진 (이화여자대학교 식품영양학과) ;
  • 은종방 (전남대학교 식품공학과)
  • Published : 1996.04.30

Abstract

Dietary fibers (DF) have been used as functional food components due to the various health promoting activities. Dietary fibers have been separated from the peels of Korean tangerine by employing ultrafiltration (UF) membranes. Optimum conditions in a batch type ultrafiltration unit using YM100 (molecular weight cut-off, MWCO=100,000), YM 10 (MWCO=10,000) and YM1 (MWCO=1,000) membranes were : transmembrane pressure 7.5 psi, temperature of the peel extracts $35^{\circ}C$, and pH of the peel extract 3.0, respectively. The flux in YM 10 membrane unit was higher than that in YM 10 or YM 1 membrane unit. However, YM 100 membrane was superior to YM 10 or YM 1 membrane with respect to the recovery of the retentate and the contents of DF The contents of DF in the tangerine peel extract, in the 170 mesh retentate, and in the YM 100 retentate were shown to be 33.4%, 18.5% and 8.4% based on dry matter, respectively. Most dietary fibers were recovered at the separation stages of 170 mesh and YM 100.

Keywords

dietary fibers;Korean tangerine peel;ultrafiltration