Development of an original lab-scale filtration strategy for the prediction of microfiltration performance: Application to orange juice clarification

Immersed membranes configuration for the microfiltration of fruit-based suspensions

“…Steady-state fluxes (flux decay was observed for the three suspensions, followed by a pseudo-equilibrium of the flux) of 80 L.h -1 .m -2 , 30 L.h -1 .m -2 and 24 L.h -1 .m -2 were obtained for grapefruit juice, Red and Seed Extracts, respectively. These different flux values are in line with permeate flux values reported during microfiltration of citrus fruit juices (20 -80 L.h -1 .m -2 [57,58]) and winery byproducts (35 L.h -1 .m -2 [38,59]).…”

“…Indeed, this filtration configuration remains the most used for fruit juices microfiltration [2,[16][17][18][19][20]. Cross-flow filtration experiments were performed under batch mode concentration (until VRR 2), using operating conditions generally used when dealing with fruit-based suspensions microfiltration (0.1 µm inorganic tubular membranes, constant pressure of 1.5 bar [2,16,18,57]). The cross-flow velocity in each membrane and in the loop tubes (with diameter close to the membrane one) was around 5 m.s -1 , corresponding to a Reynolds number and a membrane shear rate of 7 300 and 22 000 s -1 , respectively (turbulent flow) ( [57]).…”

Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility

“…The limit apparent viscosity for a shear rate of 1000 s -1 was chosen to compare concentrates. Indeed, this value is close to that evaluated on the membrane surface in the CMF system (Dahdouh et al, 2015).…”

Innovative approach to predict the fouling propensity of orange juice suspended particles through relevant physical characterisation

“…To the authors' knowledge, even if the technological productivity of fruit juice microfiltration has been well addressed in many studies, very few works focus on the development of efficient tools to evaluate and to predict the fouling propensity of fruit juices (Dahdouh et al, 2016a(Dahdouh et al, , 2015a(Dahdouh et al, , 2015b, while such tool is investigated for other beverages. For example for wine filtration, the filter bomb, a laboratory-scale filtration device, is often used for optimising and predicting wine assisted-filtration and constitutes a relevant instrument to orientate the choice of the filtration adjuvant (Dubourdieu et al, 1976;Matteson, 2017;Breniaux et al, 2021).…”