Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes
Само за регистроване кориснике
2003
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 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.
Кључне речи:
ultrafiltration / apple juice / juice clarification / ceramic membrane / permeate fluxИзвор:
Journal of Food Engineering, 2003, 60, 3, 241-247Издавач:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/S0260-8774(03)00044-X
ISSN: 0260-8774
WoS: 000184856700003
Scopus: 2-s2.0-0041491356
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Vladisavljević, Goran AU - Vukosavljević, Predrag AU - Bukvić, Branka PY - 2003 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/600 AB - 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 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. PB - Elsevier Sci Ltd, Oxford T2 - Journal of Food Engineering T1 - Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes EP - 247 IS - 3 SP - 241 VL - 60 DO - 10.1016/S0260-8774(03)00044-X ER -
@article{ author = "Vladisavljević, Goran and Vukosavljević, Predrag and Bukvić, Branka", year = "2003", 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 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Journal of Food Engineering", title = "Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes", pages = "247-241", number = "3", volume = "60", doi = "10.1016/S0260-8774(03)00044-X" }
Vladisavljević, G., Vukosavljević, P.,& Bukvić, B.. (2003). Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. in Journal of Food Engineering Elsevier Sci Ltd, Oxford., 60(3), 241-247. https://doi.org/10.1016/S0260-8774(03)00044-X
Vladisavljević G, Vukosavljević P, Bukvić B. Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. in Journal of Food Engineering. 2003;60(3):241-247. doi:10.1016/S0260-8774(03)00044-X .
Vladisavljević, Goran, Vukosavljević, Predrag, Bukvić, Branka, "Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes" in Journal of Food Engineering, 60, no. 3 (2003):241-247, https://doi.org/10.1016/S0260-8774(03)00044-X . .