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Evaluation of the fouling phenomenon in the membrane clarification of black mulberry juice
Author(s) -
Hojjatpanah Ghazaleh,
EmamDjomeh Zahra,
Ashtari Ahmad Kalbasi,
Mirsaeedghazi Hossein,
Omid Mahmoud
Publication year - 2011
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.1365-2621.2011.02651.x
Subject(s) - fouling , membrane fouling , membrane , scanning electron microscope , chemistry , microstructure , chemical engineering , materials science , cellulose , chromatography , composite material , biochemistry , engineering
Summary Mixed cellulose ester (MCE) flat membranes were used to clarify black mulberry juice, the yield of which was limited by fouling. The effects of membrane pore size (0.025, 0.1 and 0.22 μm), transmembrane pressure (0.5, 1, 1.5 and 200 kPa), and cross‐flow velocity (0.1, 0.2, 0.3 and 0.4 m s −1 ) on membrane fouling were evaluated; the results showed that fouling increased with increased pore size and pressure, and decreased with increased velocity. Analysis of different resistances showed that both reversible and irreversible fouling resistances have an important role in fouling‐resistance changes. There is no cake resistance in all processes. Microstructure analysis of membrane using scanning electron microscopy confirmed the theory that intermediate blocking was the dominant fouling mechanism in MCE 0.025 μm, and standard blocking was the dominant mechanism in MCE 0.1 and 0.22 μm.