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Optimization and Modeling of Apple Juice Cross‐flow Microfiltration with a Ceramic Membrane
Author(s) -
PADILLAZAKOUR O.,
McLELLAN MR.
Publication year - 1993
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.1365-2621.1993.tb04277.x
Subject(s) - microfiltration , ceramic membrane , chemistry , flux (metallurgy) , filtration (mathematics) , chromatography , membrane , pectin , ceramic , fruit juice , flushing , food science , biochemistry , mathematics , biology , organic chemistry , endocrinology , statistics
The performance of a 0.2 μm ceramic membrane for clarification of depectinized apple juice was studied. The results showed that the flux was higher at high feed velocities (14.6 m/seC) and high temperatures (50°C), and the transmembrane pressure was a positive factor only at high temperatures. The juice flux at optimal conditions was between 400–500 kg/hr.m 2 . Filtration of juice with pectin resulted in flux decreases of 40–50% compared to deoectinized juice. Periodic back‐flushing during processing at optimal conditions, i.e., high temperature, high feed velocity and low pressure, did not significantly increase the juice flux.