TY - JOUR ID - 26316 TI - Quality of Kiwifruit Juice Clarifed by Modifed Poly(Ether Ether Ketone) Hollow Fiber Membranes JO - Journal of Membrane Science and Research JA - JMSR LA - en SN - AU - Cassano, Alfredo AU - Conidi, Carmela AU - Tasselli, Franco AU - Drioli, Enrico AD - Institute on Membrane Technology, ITM-CNR AD - Institute on Membrane Technology, ITM-CNR, Italy AD - Istituto per la Tecnologia delle Membrane (ITM-CNR), Italy Y1 - 2017 PY - 2017 VL - 3 IS - 4 SP - 313 EP - 319 KW - Kiwifruit juice KW - Hollow fber membranes KW - Poly (ether ether ketone) (PEEK-WC) KW - Fruit juice clarifcation DO - 10.22079/jmsr.2017.65151.1143 N2 - Poly(ether ether ketone) with cardo group-based (PEEK-WC) membranes, in hollow fber (HF) confguration, were prepared via the dry-wet spinning technique through the phase inversion process and used to clarify kiwifruit juice. The depectinised juice was processed according to a batch concentration confguration in selected operating conditions (transmembrane pressure, 1.6 bar; feed flowrate 70 L/h; temperature, 25±2 °C) up to a volume reduction factor (VRF) of 1.8. The quality of clarifed juice was analysed in terms of total antioxidant activity (TAA), content of ascorbic, malic, succinic and citric acid, total polyphenols, suspended solids and total soluble solids (TSS). The prepared membranes allowed to remove suspended solids producing a clear juice with a content of organic acids, vitamin C and polyphenols comparable to that of the fresh juice. Accordingly, the TAA of the fresh juice was well preserved in the clarifed juice. UR - https://www.msrjournal.com/article_26316.html L1 - https://www.msrjournal.com/article_26316_adebc5653310d6ae99d3e87566d1aa7f.pdf ER -