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Impacts of operating conditions on efficiency of electrokinetically enhanced filtration for de-watering of orange juice and malt extract

Lookup NU author(s): Hasan Iessa, Karl Christensen, Dr Jean Hall, Emeritus Professor Chris SealORCiD



This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).


The effects of operational factors an on an electrokinetic-enhanced filtration (EKEF) application to dewater orange juice (OJ) and malt extract (ME) was investigated. EKEF improved dewatering of both foodstuffs and resulted in net dewatering efficiencies of 7.4% and 4.9% for OJ and 10.7% and 6.3% for ME after 5.5 h processing under 30 V and 15 V, respectively. Dry matter content was increased by 19.2% and 15.6% for OJ after 5.5 h and 14.8% and 12.8% for ME after 3.5 h under 30 V and 15 V, respectively, compared with 14.9% and 10.3% under the control conditions for OJ and ME, respectively. The EKEF process effectively improved dewatering of high moisture-content foods with positive impacts on process efficiency by increased voltage, pressure, and the pore size of filters. The initial distance between electrodes had a negative impact as the distance increased. EKEF is a useful adjunct to improve high pressure filtration of foodstuffs.

Publication metadata

Author(s): Iessa H, Christensen K, Hall JA, Seal CJ

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2021

Volume: 337

Print publication date: 01/02/2021

Online publication date: 06/09/2020

Acceptance date: 01/09/2020

Date deposited: 16/11/2020

ISSN (print): 0308-8146

Publisher: Elsevier


DOI: 10.1016/j.foodchem.2020.128009


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