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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/22515
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T10:00:29Zoai: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:34982025-09-03 10:00:30.132CONICET 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 |
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CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
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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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1842269641651519488 |
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13.13397 |