Impact of structural and textural membrane properties on lemon juice clarification

Autores
Chornomaz, Patricia Mariana; Pagliero, Cecilia Liliana; Marchese, Jose; Ochoa, Nelio Ariel
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 enhancing its 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.
Fil: Chornomaz, Patricia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Pagliero, Cecilia Liliana. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marchese, Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Materia
Lemon Juice
Clarification
Ultrafiltration
Membrane
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22515
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/22515
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of structural and textural membrane properties on lemon juice clarificationChornomaz, Patricia MarianaPagliero, Cecilia LilianaMarchese, JoseOchoa, Nelio ArielLemon JuiceClarificationUltrafiltrationMembranehttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Lemon 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 enhancing its 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.Fil: Chornomaz, Patricia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaFil: Pagliero, Cecilia Liliana. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Marchese, Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaFil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaElsevier Science2012-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22515Chornomaz, Patricia Mariana; Pagliero, Cecilia Liliana; Marchese, Jose; Ochoa, Nelio Ariel; Impact of structural and textural membrane properties on lemon juice clarification; Elsevier Science; Food And Bioproducts Processing; 91; 2; 12-2012; 67-730960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2012.12.001info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S096030851200123Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:12:15Zoai:ri.conicet.gov.ar:11336/22515instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:12:15.612CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of structural and textural membrane properties on lemon juice clarification
title Impact of structural and textural membrane properties on lemon juice clarification
spellingShingle Impact of structural and textural membrane properties on lemon juice clarification
Chornomaz, Patricia Mariana
Lemon Juice
Clarification
Ultrafiltration
Membrane
title_short Impact of structural and textural membrane properties on lemon juice clarification
title_full Impact of structural and textural membrane properties on lemon juice clarification
title_fullStr Impact of structural and textural membrane properties on lemon juice clarification
title_full_unstemmed Impact of structural and textural membrane properties on lemon juice clarification
title_sort Impact of structural and textural membrane properties on lemon juice clarification
dc.creator.none.fl_str_mv Chornomaz, Patricia Mariana
Pagliero, Cecilia Liliana
Marchese, Jose
Ochoa, Nelio Ariel
author Chornomaz, Patricia Mariana
author_facet Chornomaz, Patricia Mariana
Pagliero, Cecilia Liliana
Marchese, Jose
Ochoa, Nelio Ariel
author_role author
author2 Pagliero, Cecilia Liliana
Marchese, Jose
Ochoa, Nelio Ariel
author2_role author
author
author
dc.subject.none.fl_str_mv Lemon Juice
Clarification
Ultrafiltration
Membrane
topic Lemon Juice
Clarification
Ultrafiltration
Membrane
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 enhancing its 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.
Fil: Chornomaz, Patricia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Pagliero, Cecilia Liliana. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marchese, Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
description 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 enhancing its 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22515
Chornomaz, Patricia Mariana; Pagliero, Cecilia Liliana; Marchese, Jose; Ochoa, Nelio Ariel; Impact of structural and textural membrane properties on lemon juice clarification; Elsevier Science; Food And Bioproducts Processing; 91; 2; 12-2012; 67-73
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22515
identifier_str_mv Chornomaz, Patricia Mariana; Pagliero, Cecilia Liliana; Marchese, Jose; Ochoa, Nelio Ariel; Impact of structural and textural membrane properties on lemon juice clarification; Elsevier Science; Food And Bioproducts Processing; 91; 2; 12-2012; 67-73
0960-3085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2012.12.001
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S096030851200123X
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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