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《Science and Technology of Food Industry》 2013-21
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Clarification of red wine by hydrophilic modification of PES ultrafiltration membranes

GUO Rui-li;WANG Yun-hua;DU Shu-xiao;ZHANG Jian-shu;School of Chemistry and Chemical Engineering,Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan,Shihezi University;  
TiO2hydrophilic modification of Poly( ether sulfones)( PES) ultrafiltration( UF) membranes were prepared by phase inversion for clarification of red wine. The membranes were characterized by scanning electron microscope( SEM),Fourier transform-infrared( FT- IR) and contact angle measurements,respectively.The results showed that the hydrophilic and surface roughness of PES/TiO2UF membranes was increased with increasing of content SiO2.The absorption of protein and polysaccharide on PES/TiO2UF membrane surfaces were decreased and membrane fouling was reduced due to the incorporation of SiO2into PES. In addition,the permeation flux attenuation of PES/TiO2UF membranes was lower than PES UF membrane.When 0.75% of molar content of SiO2was introduced into PES,PT75 UF membranes exhibited higher permeation flux of 18.09L /( m2·h) than pure PES with a permeation flux of 16.88L /( m2·h) for clarification of red wine. The UF clarified wine presents satisfied clarification.
【CateGory Index】: TS262.6
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