TY - JOUR
T1 - Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes
AU - Kujawa, Joanna
AU - Guillen-Burrieza, Elena
AU - Arafat, Hassan A.
AU - Kurzawa, Marzanna
AU - Wolan, Andrzej
AU - Kujawski, Wojciech
N1 - Funding Information:
This research was partially supported by statutory funds of Nicolaus Copernicus University in Toruń (Faculty of Chemistry, T-109). Special thanks are due to Ms. Karolina Jarzynka for her kind assistance with the text editing.
Publisher Copyright:
© 2015, The Author(s).
PY - 2015/10/1
Y1 - 2015/10/1
N2 - Hydrophobic polymeric membranes (PP, PTFE, and PVDF) were efficiently applied in juice concentration by osmotic membrane distillation process at room temperature. The properties of applied membranes were characterized by the value of static contact angle, hysteresis of contact angle, surface free energy, roughness, mean flow pore size, maximum pore size or bubble point, and the pore size distribution before and after their utilization in osmotic membrane distillation (OMD). Furthermore, the mechanical strength of the membranes was evaluated using the Mullen burst technique and characterization of fouling behavior was done. The impact of stripping solutions, characterized by different water activities (NaCl and CaCl2), type of membrane materials, and membrane morphology, on the transport properties in a dehydration process was evaluated. Apple and beet juices with a high level of antioxidants were chosen. The quality of juices has been assessed by determination of total polyphenols and antioxidant activity. In the dehydration process, the most efficient were 0.45-μm PTFE and 0.45-μm PVDF membranes (24 % improvement). No loss of polyphenol content or reduction of antioxidant activity was observed after the juice dehydration.
AB - Hydrophobic polymeric membranes (PP, PTFE, and PVDF) were efficiently applied in juice concentration by osmotic membrane distillation process at room temperature. The properties of applied membranes were characterized by the value of static contact angle, hysteresis of contact angle, surface free energy, roughness, mean flow pore size, maximum pore size or bubble point, and the pore size distribution before and after their utilization in osmotic membrane distillation (OMD). Furthermore, the mechanical strength of the membranes was evaluated using the Mullen burst technique and characterization of fouling behavior was done. The impact of stripping solutions, characterized by different water activities (NaCl and CaCl2), type of membrane materials, and membrane morphology, on the transport properties in a dehydration process was evaluated. Apple and beet juices with a high level of antioxidants were chosen. The quality of juices has been assessed by determination of total polyphenols and antioxidant activity. In the dehydration process, the most efficient were 0.45-μm PTFE and 0.45-μm PVDF membranes (24 % improvement). No loss of polyphenol content or reduction of antioxidant activity was observed after the juice dehydration.
KW - Antioxidant activity
KW - Juice concentration
KW - Osmotic membrane distillation
KW - Polymeric membranes
KW - Total phenolic content
UR - http://www.scopus.com/inward/record.url?scp=84941746449&partnerID=8YFLogxK
U2 - 10.1007/s11947-015-1570-4
DO - 10.1007/s11947-015-1570-4
M3 - Article
AN - SCOPUS:84941746449
SN - 1935-5130
VL - 8
SP - 2146
EP - 2158
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 10
ER -