Optimization and Modeling of Apple Juice Cross-flow Microfiltration with a Ceramic Membrane |
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Authors: | O PADILLA-ZAKOUR MR McLELLAN |
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Affiliation: | Authors Padila-Zakour and McLellan are with the Food Science &Technology Dept., New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456. |
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Abstract: | 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.m2. 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. |
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Keywords: | optimization modeling apple juice microfiltration ceramic membrane |
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