Performance enhancement of ultrafiltration in apple juice clarification via low-pressure oxygen plasma: A comparative evaluation versus pre-flocculation treatment

Performance enhancement of ultrafiltration in apple juice clarification via low-pressure oxygen... The aim of this study was to improve ultrafiltration (UF) performance during clarification of raw apple juice through surface modification of commercial polysulfone membranes (US100) by low-pressure oxygen plasma treatment (LP-OPlsT). A Plasma power of 90 W and exposure time of 10 min were determined as the most effective parameters enabling an increase in the ΔGiwi value of the plain membrane from (−) 25 ± 2 mN m−1 to (+) 30 ± 1 mN m−1. Improved hydrophilicity achieved by LP-OPlsT remarkably enhanced the performance of US100 throughout the clarification of raw apple juice without the need of an additional pre-flocculation step. While Rfrev (86%) was the dominant resistance controlling the fouling during UF of raw apple juice through the plain membrane, the contribution of Rfrev to Rt decreased to 56% after pre-flocculation step. LP-OPlsT further decreased this ratio, up to 46%, confirming the charge repulsion between the modified membrane and the foulant particles. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Performance enhancement of ultrafiltration in apple juice clarification via low-pressure oxygen plasma: A comparative evaluation versus pre-flocculation treatment

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.082
Publisher site
See Article on Publisher Site

Abstract

The aim of this study was to improve ultrafiltration (UF) performance during clarification of raw apple juice through surface modification of commercial polysulfone membranes (US100) by low-pressure oxygen plasma treatment (LP-OPlsT). A Plasma power of 90 W and exposure time of 10 min were determined as the most effective parameters enabling an increase in the ΔGiwi value of the plain membrane from (−) 25 ± 2 mN m−1 to (+) 30 ± 1 mN m−1. Improved hydrophilicity achieved by LP-OPlsT remarkably enhanced the performance of US100 throughout the clarification of raw apple juice without the need of an additional pre-flocculation step. While Rfrev (86%) was the dominant resistance controlling the fouling during UF of raw apple juice through the plain membrane, the contribution of Rfrev to Rt decreased to 56% after pre-flocculation step. LP-OPlsT further decreased this ratio, up to 46%, confirming the charge repulsion between the modified membrane and the foulant particles.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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