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Changes in blocking mechanisms during membrane processing of pomegranate juice
Author(s) -
Mirsaeedghazi Hossein,
EmamDjomeh Zahra,
Mousavi Sayed Mohammad,
Aroujalian Abdolreza,
Navidbakhsh Mahdi
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02050.x
Subject(s) - polyvinylidene fluoride , blocking (statistics) , membrane , chemistry , filtration (mathematics) , blocking effect , chromatography , fouling , materials science , composite material , biochemistry , mathematics , psychology , developmental psychology , statistics
Summary The effect of pressure, velocity, pretreatment, membrane type and pore size on fouling mechanisms were evaluated. Pomegranate juice was treated with polyvinylidene fluoride (PVDF) 0.22 μm and mixed cellulose ester (MCE) 0.1 μm at different pressures. Cake formation which was the dominant mechanism was formed in the first stages of process and, as the filtration proceeded, intermediate, standard, and complete blocking, respectively occurred at higher pressure (5 kPa). At lower pressure (0.5 kPa) the last mechanism did not occur. Results showed that cake formation was the only mechanism in MCE 0.22 μm, however, others occurred with MCE 0.1 μm and PVDF 0.22 μm. Using MCE 0.22 μm prior to MCE 0.025 μm can reduce the role of cake formation in pore blocking. Evaluation of the impact of velocity showed that at the higher velocity (0.53 m s −1 ) the complete blocking occurred faster than at the lower velocity (0.09 m s −1 ).