Clarification of Apple Juice Using Polymeric Ultrafiltration Membranes: a Comparative Evaluation of Membrane Fouling and Juice Quality

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dc.authoridbagci, ufuk/0000-0002-1511-2465
dc.authoridOnsekizoglu Bagci, Pelin/0000-0001-6612-5170
dc.authorwosidbagci, ufuk/Y-5350-2019
dc.authorwosidbagci, ufuk/JFA-0267-2023
dc.contributor.authorGulec, Haci Ali
dc.contributor.authorBagci, Pelin Onsekizoglu
dc.contributor.authorBagci, Ufuk
dc.date.accessioned2024-06-12T11:08:16Z
dc.date.available2024-06-12T11:08:16Z
dc.date.issued2017
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe aim of this study was to evaluate the performance of three different commercial polymeric ultrafiltration (UF) membranes during clarification of raw apple juice, comparatively. The influence of membrane pore size, roughness, and hydrophobicity on flux profile and fouling was investigated. The initial flux was simultaneously decreased at the beginning of the process, and quite steady flux was obtained in the membranes with rougher surface and more hydrophobic nature. As the pore size and hydrophobicity increased, the reversible fouling became the major resistance, while cake formation was more prominent for the membranes with narrower pore size. The overall quality results revealed that the main quality characteristics of the raw juice can be better retained by using the membranes that have higher resistance to fouling.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [113O636]en_US
dc.description.sponsorshipThis research was supported by the Scientific and Technological Research Council of Turkey (TUBITAK, Grant No. 113O636).en_US
dc.identifier.doi10.1007/s11947-017-1871-x
dc.identifier.endpage885en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85010767414en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage875en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-017-1871-x
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22370
dc.identifier.volume10en_US
dc.identifier.wosWOS:000399007800008en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood And Bioprocess Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMembrane Foulingen_US
dc.subjectUltrafiltrationen_US
dc.subjectClarificationen_US
dc.subjectApple Juiceen_US
dc.subjectFruit Juicesen_US
dc.subjectPore-Sizeen_US
dc.subjectPolysulfoneen_US
dc.subjectSeparationen_US
dc.subjectFluxen_US
dc.subjectPerformanceen_US
dc.subjectMicrofiltrationen_US
dc.subjectPretreatmenten_US
dc.subjectParametersen_US
dc.subjectFiltrationen_US
dc.titleClarification of Apple Juice Using Polymeric Ultrafiltration Membranes: a Comparative Evaluation of Membrane Fouling and Juice Qualityen_US
dc.typeArticleen_US

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