Low-Fouling Plate-and-Frame Ultrafiltration for Juice Clarification: Part 1—Membrane Preparation and Characterization

Membrane technology provides advantages for separating and purifying food materials, including juice clarification. Ultrafiltration processes fruit juices aim to remove haze components maintain the stabilization of juices. However, membrane process during clarification suffers from fouling, which deteriorates performance products. Biofouling usually is found in applications processing. In this study, phenolic substances extracted garlic bulbs are incorporated into a matrix polymeric membranes prevent fouling Hydrophilic cellulose acetate was used as polymer membrane, dimethylformamide solvent. The were solutions with different concentrations 0%, 1%, 1.25%, 1.5% w/v. composite prepared using phase inversion method, resulting later characterized. results show that incorporating those compounds dope solution additive resulted higher hydrophilic properties. They also modeled antibacterial properties, shown by reduced attachment Bacillus subtilis up 91.5 ± 11.7% Escherichia coli 94.0 11.9%.