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Title: Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes
Authors: Vladisavljevic, Goran T.
Vukosavljevic, P.
Bukvic, B.
Keywords: Ultrafiltration
Apple juice
Juice clarification
Ceramic membrane
Permeate flux
Issue Date: 2003
Publisher: © Elsevier
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
Abstract: 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.
Description: 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
Version: Accepted for publication
DOI: 10.1016/S0260-8774(03)00044-X
URI: https://dspace.lboro.ac.uk/2134/10580
Publisher Link: http://dx.doi.org/10.1016/S0260-8774(03)00044-X
ISSN: 0260-8774
Appears in Collections:Published Articles (Chemical Engineering)

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