Investigating the potential of bubbling and ultrasonic processes in reducing the fouling of the ultrafiltration membrane during the purification of raw sugar beet syrup 

Investigating the potential of bubbling and ultrasonic processes in reducing the fouling of the ultrafiltration membrane during the purification of raw sugar beet syrup | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Investigating the potential of bubbling and ultrasonic processes in reducing the fouling of the ultrafiltration membrane during the purification of raw sugar beet syrup Mostafa Soleymani, Vahid Hakimzadeh, Mostafa Shahidi Noghabi, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4162709/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Effective removal of impurities and appropriate decolorization in raw or thin beet juice are considered as important processes to obtain premium sugar industrially. Environmentally friendly processes, such as membrane processes, have the potential to replace some old processes in the sugar industry completely or partially. However, membrane fouling and flux reduction are important challenges facing this process. One of the methods to reduce fouling and improve the flux is bubble generation or cavitation in the inlet flow to create a turbulent flow and as a result reduce the concentration polarization. In this research, the injection of nitrogen gas along with ultrasound was used in the raw beet syrup inlet stream during its purification by ultrafiltration to investigate the efficiency of the membrane such as the improvement of the permeate flux, fouling, membrane resistance and the refining properties of the filtrated syrup. During the bubbling, by increasing the amount of nitrogen gas from 0.5 to 1.5 Lit/min, the permeate flux improved and the overall membrane fouling decreased. This reduction was more evident in the continuous gasification than in the interrupted method. Also, the results showed that the continuous gasification caused a slight disturbance in the purification properties such as purity, color and turbidity due to the improvement of the permeate flux. Furthermore, the results showed that the application of the ultrasonic process in the pulse form simultaneously with the gassing process could put the flux in a higher and more stable state than the gassing state alone during the ultrafiltration process. Physical sciences/Nanoscience and technology/Other nanotechnology/Food nanotechnology Physical sciences/Physics/Techniques and instrumentation/Characterization and analytical techniques Bubbling Polarization concentration Raw beet juice Ultrasonic Ultrafiltration Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4162709","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":291206315,"identity":"53652d2d-c4ca-42fa-b4b8-7bfff79e1541","order_by":0,"name":"Mostafa Soleymani","email":"","orcid":"","institution":"Islamic Azad University","correspondingAuthor":false,"prefix":"","firstName":"Mostafa","middleName":"","lastName":"Soleymani","suffix":""},{"id":291206316,"identity":"7491b0aa-a52a-430c-8e58-99966229aaa3","order_by":1,"name":"Vahid Hakimzadeh","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA6UlEQVRIiWNgGAWjYFACHgbGBgMQI4GN4QOQJE0L4wzitTBAtDDzEKPF4ADvwY8zCrbZ87cnH3ts22aXx8/ewPjhYw4+LXzJkhsMbjNLnHmWbpzbllws2XOAWXLmNtxaJBt4DCQfGNxmY7iRYyad28acuOEG0IW8+LUY/wRq4ZG/kf9N2rKtnrAWfgYeM5DDJAxu5LBJM7YdJkILM4+Z5QyD2waGZ56ZSfacO544s+dgM16/sLH3GN/s+XPbXu548jOJH2XVif3szQc/fMSjhYEZmcPIBiYb8KjHAH9IUTwKRsEoGAUjBQAAphdQvvsnDWUAAAAASUVORK5CYII=","orcid":"","institution":"Islamic Azad University","correspondingAuthor":true,"prefix":"","firstName":"Vahid","middleName":"","lastName":"Hakimzadeh","suffix":""},{"id":291206317,"identity":"b5dace54-986d-4dc9-9700-82cda8ef779d","order_by":2,"name":"Mostafa Shahidi Noghabi","email":"","orcid":"","institution":"Research Institue of Food Science and Technology (RIFST)","correspondingAuthor":false,"prefix":"","firstName":"Mostafa","middleName":"Shahidi","lastName":"Noghabi","suffix":""},{"id":291206318,"identity":"5742387d-2521-4247-babd-e383f0dfb85b","order_by":3,"name":"Akram Arianfar","email":"","orcid":"","institution":"Islamic Azad University","correspondingAuthor":false,"prefix":"","firstName":"Akram","middleName":"","lastName":"Arianfar","suffix":""}],"badges":[],"createdAt":"2024-03-25 10:57:29","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4162709/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4162709/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":56846031,"identity":"da92e66d-2b54-45bb-9d25-ed0c52f321af","added_by":"auto","created_at":"2024-05-21 08:05:03","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":413439,"visible":true,"origin":"","legend":"","description":"","filename":"article.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4162709/v1_covered_36e8d0ca-02ce-4a9b-9f89-bb322799b3e6.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Investigating the potential of bubbling and ultrasonic processes in reducing the fouling of the ultrafiltration membrane during the purification of raw sugar beet syrup ","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Bubbling, Polarization concentration, Raw beet juice, Ultrasonic, Ultrafiltration","lastPublishedDoi":"10.21203/rs.3.rs-4162709/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4162709/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eEffective removal of impurities and appropriate decolorization in raw or thin beet juice are considered as important processes to obtain premium sugar industrially. Environmentally friendly processes, such as membrane processes, have the potential to replace some old processes in the sugar industry completely or partially. However, membrane fouling and flux reduction are important challenges facing this process. One of the methods to reduce fouling and improve the flux is bubble generation or cavitation in the inlet flow to create a turbulent flow and as a result reduce the concentration polarization. In this research, the injection of nitrogen gas along with ultrasound was used in the raw beet syrup inlet stream during its purification by ultrafiltration to investigate the efficiency of the membrane such as the improvement of the permeate flux, fouling, membrane resistance and the refining properties of the filtrated syrup. During the bubbling, by increasing the amount of nitrogen gas from 0.5 to 1.5 Lit/min, the permeate flux improved and the overall membrane fouling decreased. 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