Effect of kiwifruit variety on the efficiency of ultrafiltration pretreatment during its juice membrane concentration with nanofiltration

Articles in Press

Document Type : Research Article

Authors

1 - Department of Food Technology, Faculty of Agricultural Technology, College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran. - Membrane Processes Lab., Faculty of Agricultural Technology, College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran.

2 Department of Chemical and Petroleum Engineering, Sharif University of Technology, Tehran, Iran

Abstract

Kiwifruit is widely consumed all over the world due to its nutritional compounds. It is recommended to prevent many types of diseases. The thermal concentration requires high temperatures, which destroy heat-sensitive compounds. Membrane processes are a suitable alternative to thermal processes due to the absence of high temperatures, simplicity, and lower cost. In this research, the juice of four varieties of kiwifruit, including Hayward, Abbott, Monty, and Allison, was clarified by ultrafiltration, and the permeate flux was measured at different pressures and flow rate. The results showed that the highest permeate flux was obtained at 2 bar and 20 mL/s. Also, Abbott and Allison had the highest and lowest product yield, respectively. The ultrafiltration permeate was treated by nanofiltration and the concentration value was investigated at different volume concentration factors (VCF). The results showed that by increasing the VCF to 4, the concentration of the target nutrient compounds begins in most varieties. Polyphenolic compounds, flavonoids, and antioxidant properties especially in Abbott and Hayward has increased about seven times. Hayward was seen to have the highest increase in polyphenolic compounds. The Hermia model showed that the cake formation mechanism was the dominant fouling mechanism in most of the processes.

Keywords

Scientia Iranica

Articles in Press, Accepted Manuscript
Available Online from 23 September 2025

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History

  • Receive Date: 19 February 2025
  • Revise Date: 09 September 2025
  • Accept Date: 16 September 2025

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