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Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes
journal contribution
posted on 2012-10-05, 12:15 authored by Goran VladisavljevicGoran Vladisavljevic, P. Vukosavljevic, B. BukvicRaw 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 - 247Publisher
© ElsevierVersion
- AM (Accepted Manuscript)
Publication date
2003Notes
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-XISSN
0260-8774Publisher version
Language
- en