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QUANTIFICATION OF FLUX DECLINE OF DEPECTINIZED MOSAMBI ( CITRUS SINENSIS [L.] OSBECK) JUICE USING UNSTIRRED BATCH ULTRAFILTRATION
Author(s) -
RAI P.,
MAJUMDAR G.C.,
DASGUPTA S.,
DE S.
Publication year - 2005
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2005.00028.x
Subject(s) - ultrafiltration (renal) , chromatography , membrane , chemistry , thin film composite membrane , flux (metallurgy) , polyamide , citrus × sinensis , analytical chemistry (journal) , permeation , filtration (mathematics) , materials science , composite material , food science , biochemistry , orange (colour) , reverse osmosis , statistics , mathematics , organic chemistry
Ultrafiltration of enzymatically treated mosambi ( Citrus sinensis [L.] Osbeck) juice was performed in a batch, unstirred membrane cell. Thin film composite polyamide membrane of molecular weight cut‐off 50,000 was used. The flux‐decline mechanism was identified by the growth of a gel‐type layer over the membrane surface. The flux decline, the gel resistance, the gel‐layer thickness and various domains of resistances were calculated at a constant pressure difference in the range of 276–552 kPa. The conventional gel‐filtration theory was employed to analyze the flux‐decline behavior. The calculated permeate flux and gel‐layer resistances were consistent with the experimental results. The calculated gel‐layer thickness varied from 4.12 to 74.1 µm for different operating condition (pressure) and time. The time at which the gel resistance becomes equal to the membrane‐hydraulic resistance ranged from 13 to 31 s for the pressure range studied herein. Thus, the deposited layer resistance to permeate flow was substantial, throughout the whole operation, except in the first few seconds.