Process optimization in the obtention of microfiltered banana ( Musa cavendish ) juice by response surface methodology

Abstract

This study is focused on the optimization of the clarification process of banana juice (Musa cavendish). Two central composite rotational designs (CCRD) were elaborated that aim at the enzymatic maceration stage: having (first design) independent variables such as pectinase, cellulase, and amylase concentrations, and (second design) time and amylase concentration. The dependent variables of both designs were the permeate flow (Jp) and apparent viscosity (µ) of the pulp, at a significance level of p < .10. The results indicated a negative effect in relation to cellulase and optimum concentration of 500 mg/L of pectinase. The second design achieved optimal conditions at a 1 hr maceration time and amylase concentration of 1,000 mg/L. The resistances associated with fouling (reversible + irreversible) were predominant in both operations. It is concluded that there is a technical feasibility in using combined methods to obtain clarified banana juice, allowing the scale to be extended from pilot to industrial. Practical applications The clarified banana juice is a versatile beverage that can be used in ready-to-eat formulations or as an ingredient in other products, but in order to make the production of this clarified juice feasible, it is necessary to improve the microfiltration step. Due to the high viscosity of crude banana pulp, the current main process used to allow the microfiltration is a dilution step, which turns future industrial applications unfeasible. In this study, a combined method of enzymatic maceration and microfiltration was optimized, achieving a technical viability for industrial purposes, also, a complementary study of fouling in microfiltration was included, with the objective to contribute to scientific and industrial communities regarding the production of clarified fruit juices.