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Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes

Authorized Users Only
2003
Authors
Vladisavljević, Goran
Vukosavljević, Predrag
Bukvić, Branka
Article (Published version)
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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 flux
Source:
Journal of Food Engineering, 2003, 60, 3, 241-247
Publisher:
  • Elsevier Sci Ltd, Oxford

DOI: 10.1016/S0260-8774(03)00044-X

ISSN: 0260-8774

WoS: 000184856700003

Scopus: 2-s2.0-0041491356
[ Google Scholar ]
125
104
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/600
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - 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 . .

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