Quality of Kiwifruit Juice Clarifed by Modifed Poly(Ether Ether Ketone) Hollow Fiber Membranes

Document Type: Research Paper

Authors

1 Institute on Membrane Technology, ITM-CNR

2 Institute on Membrane Technology, ITM-CNR, Italy

3 Istituto per la Tecnologia delle Membrane (ITM-CNR), Italy

Abstract

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.

Graphical Abstract

Quality of Kiwifruit Juice Clarifed by Modifed Poly(Ether Ether Ketone) Hollow Fiber Membranes

Highlights

• Modifed poly(ether ether ketone) membranes were prepared through the phase inversion process.
• Hollow fber membranes were used to clarify depectinized kiwifruit juice.
• Suspended solids were totally removed producing a clear juice.
• Antioxidant compounds were recovered in the permeate stream.
• Chemical cleaning restored the original water permeability of hollow fber membranes.

Keywords

Main Subjects


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