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Enhanced Cross‐Flow Ultrafiltration of Apple Juice Using Electric Field
Author(s) -
Sarkar Biswajit
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12356
Subject(s) - ultrafiltration (renal) , electric field , concentration polarization , chemistry , steady state (chemistry) , fouling , mass transfer , chromatography , permeation , flux (metallurgy) , thermal diffusivity , materials science , analytical chemistry (journal) , membrane , thermodynamics , biochemistry , physics , organic chemistry , quantum mechanics
Abstract Electric field‐enhanced cross‐flow ultrafiltration of enzyme‐treated apple juice is studied in a rectangular cell using a 30 kDa molecular weight cut‐off flat sheet polyethersulfone membrane under turbulent flow conditions for various operating conditions. Application of direct current (DC) electric field has resulted in a significant augmentation of permeate flux. Using classical film theory, a steady‐state gel polarization model incorporating the effect of electric field and pressure‐dependent mass transfer coefficient is proposed for the prediction of permeate flux. From the steady‐state model, gel layer concentration, effective diffusivity and effective viscosity of gel‐forming solute in apple juice are estimated. A gel layer model based on resistance‐in‐series theory is proposed and numerically solved to quantify the transient flux decline and development of gel layer thickness over the membrane surface. The model predictions are successfully compared with the experimental results. Practical Applications To the best of our knowledge, quantification of ultrafiltration performance of apple juice in the presence of electric field is attempted for the first time and its modeling for prediction of steady‐state flux as well as unsteady‐state flux profile has not been reported so far. The present study aims to investigate the potentiality of an electric field‐assisted ultrafiltration in the clarification of apple juice for the first time, as an alternative to conventional processing methods. The effects of various operating parameters such as electric field, transmembrane pressure, feed flow rate on the permeate flux and fouling resistance are investigated.