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dc.creatorVladisavljević, Goran
dc.creatorVukosavljević, Predrag
dc.creatorBukvić, Branka
dc.date.accessioned2020-12-17T18:06:59Z
dc.date.available2020-12-17T18:06:59Z
dc.date.issued2003
dc.identifier.issn0260-8774
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/600
dc.description.abstractRaw 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 degreesC), 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.rightsrestrictedAccess
dc.sourceJournal of Food Engineering
dc.subjectultrafiltrationen
dc.subjectapple juiceen
dc.subjectjuice clarificationen
dc.subjectceramic membraneen
dc.subjectpermeate fluxen
dc.titlePermeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage247
dc.citation.issue3
dc.citation.other60(3): 241-247
dc.citation.rankM21
dc.citation.spage241
dc.citation.volume60
dc.identifier.doi10.1016/S0260-8774(03)00044-X
dc.identifier.rcubconv_4129
dc.identifier.scopus2-s2.0-0041491356
dc.identifier.wos000184856700003
dc.type.versionpublishedVersion


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