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Fouling and Flux Restoration of Ultrafiltration of Passion Fruit Juice
Author(s) -
CHIANG BEEN HUANG,
YU ZER RAN
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06615.x
Subject(s) - fouling , ultrafiltration (renal) , chemistry , citric acid , chromatography , membrane , cellulose , membrane fouling , hemicellulose , pectin , flux (metallurgy) , passion fruit , chemical engineering , pulp and paper industry , food science , biochemistry , organic chemistry , engineering
Fouling phenomena of passion fruit juice in tubular ultrafiltration (UF) system were studied. The membrane deposit was found to be composed of pectin, sugars, citric acid, hemicellulose, and cellulose. Rinsing behaviour of the fouled membrane indicated that the deposit might be in the form of gel. Scanning electron microscopic examinations showed slime‐like deposit on the fouled membrane. Intermittent on‐off operation was able to restore the flux effectively. Rebounding of the gel layer at sudden release of pressure may explain the effect of on‐off operation on flux restoration.