Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes
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.
Keywords:
ultrafiltration / apple juice / juice clarification / ceramic membrane / permeate fluxSource:
Journal of Food Engineering, 2003, 60, 3, 241-247Publisher:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/S0260-8774(03)00044-X
ISSN: 0260-8774