Impact of structural and textural membrane properties on lemon juice clarification

P.M. CHORNOMAZ; C. PAGLIERO; J. MARCHESE; N.A. OCHOA

FOOD AND BIOPRODUCTS PROCESSING

INST CHEMICAL ENGINEERS

Año: 2013 vol. 91 p. 67 - 73

0960-3085

Lemon juice was clarified using membranes with different structural and textural properties. Membranes were prepared from 0, 5, 7 and 10 wt.% of PVP in PVDF and they were structurally and functionally characterized. Results indicated that the addition of PVP produced both structural and surface textural changes in the membranes. These textural changes resulted in an increase of apparent hydrophobicity in the membranes prepared from 5 and 7% of PVP in the casting solution. Besides, the presence of residual PVP in the membrane favors hesperidin adsorption enhancingits retention. Analysis of the clarified juice indicated that the membrane prepared with 5% of PVP possessed the highest efficiency, combining high permeate flux and high juice quality.