Clarification of Apple Juice Using Polymeric Ultrafiltration Membranes: a Comparative Evaluation of Membrane Fouling and Juice Quality
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study was to evaluate the performance of three different commercial polymeric ultrafiltration (UF) membranes during clarification of raw apple juice, comparatively. The influence of membrane pore size, roughness, and hydrophobicity on flux profile and fouling was investigated. The initial flux was simultaneously decreased at the beginning of the process, and quite steady flux was obtained in the membranes with rougher surface and more hydrophobic nature. As the pore size and hydrophobicity increased, the reversible fouling became the major resistance, while cake formation was more prominent for the membranes with narrower pore size. The overall quality results revealed that the main quality characteristics of the raw juice can be better retained by using the membranes that have higher resistance to fouling.
Açıklama
Anahtar Kelimeler
Membrane Fouling, Ultrafiltration, Clarification, Apple Juice, Fruit Juices, Pore-Size, Polysulfone, Separation, Flux, Performance, Microfiltration, Pretreatment, Parameters, Filtration
Kaynak
Food And Bioprocess Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
10
Sayı
5
