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Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes

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journal contribution
posted on 05.10.2012, 12:15 by Goran VladisavljevicGoran Vladisavljevic, P. Vukosavljevic, B. Bukvic
Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 Da. The experiments have been carried out over a wide range of transmembrane pressures (100–400 kPa), temperatures (20–55 °C), and feed flow rates (100–900 ml/min). Permeate flux significantly decreased with time until a steady-state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. The steady-state permeate flux was proportional to the feed flow rate raised to powers ranging between 0.22 and 0.31. All the membranes studied produced the clarified juice with a satisfactory clarity and color intensity value.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Citation

VLADISAVLJEVIC, G.T., VUKOSAVLJEVIC, P. and BUKVIC, B., 2003. Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. Journal of Food Engineering, 60 (3), pp. 241 - 247

Publisher

© Elsevier

Version

AM (Accepted Manuscript)

Publication date

2003

Notes

This article was published in the serial, Journal of Food Engineering [© Elsevier]. The definitive article is available at: http://dx.doi.org/10.1016/S0260-8774(03)00044-X

ISSN

0260-8774

Language

en