Abstract
AbstractThe main objective of this work is to increase the hydrophobicity of Polyethersulfone (PES) by adding Zeolite Y nanoparticles and investigating hydrophobicity, and the performance of fabricated membrane in concentrate fresh juice by the osmotic membrane distillation (OMD) process. Membranes containing 0, 0.04, 0.08, and 0.12 wt% of Zeolite Y nanoparticles were fabricated by the electrospinning method. Prepared membranes were characterized by scanning electron microscope (SEM), contact angle, and tensile. Pure water permeability was also measured for each membrane. Membranes were evaluated in the concentration of raw and fresh lemon juice (initial Brix of 6.75°) by the OMD process. Also, the concentrated juice color (a*, b*, L*, and ΔE) was measured for the most hydrophobic membrane. The contact angle of the electrospun membrane with 0 and 0.12 wt% of Zeolite Y nanoparticles were 138° and 160°, respectively, showing an increase in their surface hydrophobicity. Furthermore, the final concentration of juice during 5 hr of the OMD process with membranes containing 0, 0.04, 0.08, 0.12 wt% Zeolite Y and with the same stripping solution reached 33, 34.25, 34, 34.5°Brix, respectively. Finally, transpired that the time to reach the final concentration by the membrane containing 0.12 wt% nanoparticles was about 45 min shorter than the membrane without nanoparticles. The juice color had become redder, yellower, and darker. Adding nanoparticles and using the electrospinning method increases the hydrophobicity of the membrane. In the OMD process, as the hydrophobicity of the membrane increases, the duration of concentration decreases.Practical applicationsConsidering the various benefits of the fabricated membrane, it can be used to concentrate fruit juice in less time.
Published Version
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