Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
Identifieur interne : 000989 ( Istex/Corpus ); précédent : 000988; suivant : 000990Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
Auteurs : K. Sava BahçeciSource :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2012-02.
English descriptors
Abstract
The central composite design with a quadratic model was used to investigate the effect of temperature (20–40 °C) and transmembrane pressure (TMP) (100–300 kPa) as well as pretreatment with gelatin and bentonite (0:0–300:1500 mg L−1) on permeate flux and fouling resistance during ultrafiltration of apple juice. The changes in some physicochemical properties were also investigated. Pretreatment of apple juice with gelatin and bentonite and an increase in the temperature and TMP significantly improved the permeate flux. In general, physicochemical properties of apple juice other than polyphenolics were not affected by the applied parameters. Using 150 mg L−1 of gelatin and 750 mg L−1 of bentonite for fining significantly reduced the total phenolic content and so did the fouling resistance. Fouling resistance also decreased with increasing temperature, and increasing pressure increased the fouling resistance.
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DOI: 10.1111/j.1365-2621.2011.02841.x
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ISTEX:ECDC41A4787417BCBDFC57C0E31F209B01FC835CLe document en format XML
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The changes in some physicochemical properties were also investigated. Pretreatment of apple juice with gelatin and bentonite and an increase in the temperature and TMP significantly improved the permeate flux. In general, physicochemical properties of apple juice other than polyphenolics were not affected by the applied parameters. Using 150 mg L−1 of gelatin and 750 mg L−1 of bentonite for fining significantly reduced the total phenolic content and so did the fouling resistance. Fouling resistance also decreased with increasing temperature, and increasing pressure increased the fouling resistance.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>K. 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International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology</copyright><eventGroup><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:3.0.1 mode:FullText" date="2012-01-13"></event><event type="publishedOnlineEarlyUnpaginated" date="2011-11-22"></event><event type="firstOnline" date="2011-11-22"></event><event type="publishedOnlineFinalForm" date="2012-01-13"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.3.4 mode:FullText" date="2015-02-25"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="315">315</numbering><numbering type="pageLast" number="324">324</numbering></numberingGroup><correspondenceTo> Fax: +90 364 227 45 35;
e‐mail: <email>ksavasbahceci@hitit.edu.tr</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:IJFS.IJFS2841.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>(Received 11 February 2011; Accepted in revised form 16 September 2011)</unparsedEditorialHistory><countGroup><count type="figureTotal" number="10"></count><count type="tableTotal" number="4"></count></countGroup><titleGroup><title type="main">Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice</title><title type="shortAuthors"><i>K. S. Bahçeci</i></title><title type="short"><b>Permeate flux during UF of apple juice</b></title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" corresponding="yes"><personName><givenNames>K. Savaş</givenNames><familyName>Bahçeci</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="aff-1-1" countryCode="TR"><unparsedAffiliation>Department of Food Engineering, Hitit University, 19030 Çorum, Turkey</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">Apple juice</keyword><keyword xml:id="k2">fouling resistance</keyword><keyword xml:id="k3">permeate flux</keyword><keyword xml:id="k4">pretreatment</keyword><keyword xml:id="k5">ultrafiltration</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Summary</title><p>The central composite design with a quadratic model was used to investigate the effect of temperature (20–40 °C) and transmembrane pressure (TMP) (100–300 kPa) as well as pretreatment with gelatin and bentonite (0:0–300:1500 mg L<sup>−1</sup>) on permeate flux and fouling resistance during ultrafiltration of apple juice. The changes in some physicochemical properties were also investigated. Pretreatment of apple juice with gelatin and bentonite and an increase in the temperature and TMP significantly improved the permeate flux. In general, physicochemical properties of apple juice other than polyphenolics were not affected by the applied parameters. Using 150 mg L<sup>−1</sup> of gelatin and 750 mg L<sup>−1</sup> of bentonite for fining significantly reduced the total phenolic content and so did the fouling resistance. Fouling resistance also decreased with increasing temperature, and increasing pressure increased the fouling resistance.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Permeate flux during UF of apple juice</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice</title></titleInfo><name type="personal"><namePart type="given">K. Savaş</namePart><namePart type="family">Bahçeci</namePart><affiliation>Department of Food Engineering, Hitit University, 19030 Çorum, Turkey</affiliation><description>Correspondence: Fax: +90 364 227 45 35; e‐mail: </description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2012-02</dateIssued><edition>(Received 11 February 2011; Accepted in revised form 16 September 2011)</edition><copyrightDate encoding="w3cdtf">2012</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">10</extent><extent unit="tables">4</extent></physicalDescription><abstract lang="en">The central composite design with a quadratic model was used to investigate the effect of temperature (20–40 °C) and transmembrane pressure (TMP) (100–300 kPa) as well as pretreatment with gelatin and bentonite (0:0–300:1500 mg L−1) on permeate flux and fouling resistance during ultrafiltration of apple juice. The changes in some physicochemical properties were also investigated. Pretreatment of apple juice with gelatin and bentonite and an increase in the temperature and TMP significantly improved the permeate flux. In general, physicochemical properties of apple juice other than polyphenolics were not affected by the applied parameters. Using 150 mg L−1 of gelatin and 750 mg L−1 of bentonite for fining significantly reduced the total phenolic content and so did the fouling resistance. Fouling resistance also decreased with increasing temperature, and increasing pressure increased the fouling resistance.</abstract><subject lang="en"><genre>keywords</genre><topic>Apple juice</topic><topic>fouling resistance</topic><topic>permeate flux</topic><topic>pretreatment</topic><topic>ultrafiltration</topic></subject><relatedItem type="host"><titleInfo><title>International Journal of Food Science & Technology</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Original article</topic></subject><identifier type="ISSN">0950-5423</identifier><identifier type="eISSN">1365-2621</identifier><identifier type="DOI">10.1111/(ISSN)1365-2621</identifier><identifier type="PublisherID">IJFS</identifier><part><date>2012</date><detail type="volume"><caption>vol.</caption><number>47</number></detail><detail type="issue"><caption>no.</caption><number>2</number></detail><extent unit="pages"><start>315</start><end>324</end><total>10</total></extent></part></relatedItem><identifier type="istex">ECDC41A4787417BCBDFC57C0E31F209B01FC835C</identifier><identifier type="DOI">10.1111/j.1365-2621.2011.02841.x</identifier><identifier type="ArticleID">IJFS2841</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2011 The Authors. 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