Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study

Nourbakhsh, Himan; Alemi, Azam; Emam‐Djomeh, Zahra; Mirsaeedghazi, Hossein

doi:10.1007/s13197-011-0472-3

Cited by 24 publications

(18 citation statements)

References 8 publications

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“…Again pure water flux of cleaned membrane (

J_{w}^{'}

) was calculated. The fouling factor ( F ) of membrane can be calculated using the following equations (Cassano et al ., ; Juang et al ., ; Nourbakhsh et al ., ,b):

J_{normalw}^{'} = \frac{Q^{'}}{A . Δ T}

J_{normalw}^{'} = \frac{Δ P}{{normalμ}_{normalw} R^{'}}

R^{'} = R_{m} + R_{f}

% F = (\frac{J_{w} - {J^{'}}_{w}}{J_{normalw}}) \times 100

…”

Section: Resultsmentioning

confidence: 97%

“…The variation in ω3‐PUFA concentration due to change in stirring rate can be related to the fouling factor. To calculate the fouling created due to oil transport in ETNA01PP, the pure water flux ( J w ) through membrane was calculated according to eqn , and by equalling the eqns and , the membrane resistance was calculated (Cassano et al ., ; Juang et al ., ; Nourbakhsh et al ., ,b).

J_{normalw} = \frac{Q}{A . Δ T}

J_{normalw} = \frac{Δ P}{{normalμ}_{normalw} R_{normalm}},

where J w is the pure water flux (L m −2 h), Q is the quantity of the water permeate (L), A is the membrane area (m 2 ), Δt is the sampling time (h), ΔP is feed pressure (Pa), μ w is water viscosity (Pa.s), and R m is membrane resistance.…”

Section: Resultsmentioning

confidence: 99%

“…After that, the concentration of x3-PUFA was performed at the condition of no stirring and stirring rate of 100 and 200 rpm. Then, the tested membrane was washed and cleaned by 0.2 wt.% NaOH solution (Nourbakhsh et al, 2014b). Again pure water flux of cleaned membrane (J 0 w ) was calculated.…”

Section: Effect Of Pressure On X3-pufa Concentrationmentioning

confidence: 99%

See 2 more Smart Citations

Concentration of Omega‐3 polyunsaturated fatty acids by polymeric membrane

Ghasemian

Sahari

Barzegar

et al. 2015

Int J of Food Sci Tech

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Omega-3 is a polyunsaturated fatty acid (PUFA), which is an essential nutrient for health. Through this, the x3-PUFA concentration has increasingly gained interest. In this study, the concentration of x3-PUFA of Lantern fish oil was investigated through utilisation of membrane separation. Between tested membranes, it was observed that ETNA01PP separates x3-PUFA more selectively. Additionally, effects of main parameters affecting the x3-PUFA concentration, including temperature (20-40°C), pressure (3-5 bar) and stirring rate (0-200 rpm), were evaluated through Box-Behnken design of experiment. According to ANOVA, all these parameters showed significant impact on x3-PUFA concentration. To determine the optimal process parameters, the Derringer's desirability prediction tool was employed in which the highest x3-PUFA concentration of 35.1058 wt. % was estimated. The obtained optimal condition was found to be the temperature of 36.19°C, pressure of 4.82 bar and stirring rate of 43.01 rpm with a desirability value of 0.99.

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“…Again pure water flux of cleaned membrane (

J_{w}^{'}

) was calculated. The fouling factor ( F ) of membrane can be calculated using the following equations (Cassano et al ., ; Juang et al ., ; Nourbakhsh et al ., ,b):

J_{normalw}^{'} = \frac{Q^{'}}{A . Δ T}

J_{normalw}^{'} = \frac{Δ P}{{normalμ}_{normalw} R^{'}}

R^{'} = R_{m} + R_{f}

% F = (\frac{J_{w} - {J^{'}}_{w}}{J_{normalw}}) \times 100

…”

Section: Resultsmentioning

confidence: 97%

J_{normalw} = \frac{Q}{A . Δ T}

J_{normalw} = \frac{Δ P}{{normalμ}_{normalw} R_{normalm}},

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Concentration of Omega‐3 polyunsaturated fatty acids by polymeric membrane

Ghasemian

Sahari

Barzegar

et al. 2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Nourbakhsh et al . () studied the microfiltration of watermelon juice in a cross‐flow membrane system and demonstrated that the total resistance to permeation flux decreased by approximately 54% when feed temperature was increased from 20 to 50 °C; however, increased feed stream velocity also led to increased cake resistance.…”

Section: Resultsmentioning

confidence: 99%

Watermelon juice pretreatment with microfiltration process for obtaining lycopene

Gomes

Costa

Campos

et al. 2012

Int J of Food Sci Tech

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Summary The aim of this study was to evaluate the effect of microfiltration on the lycopene content and antioxidant capacity of watermelon juice using ceramic membranes with an average pore size of 0.1 μm and a permeable area of 0.022 m2. The influence of the tangential cross‐flow velocity (4.3–6.4 m s−1) and temperature (23–37 °C) on the permeation flux, lycopene content and antioxidant capacity was evaluated. A 22 complete factorial experimental design was used. Increases in tangential cross‐flow velocity and temperature had positive effects on permeation flux, with a maximum of 92.4 l h−1 m−2 achieved at 6.4 m s−1 and 30 °C. With regard to the lycopene content and antioxidant capacity, tangential cross‐flow velocity was the only factor that exhibited significant effects on these responses. For the most concentrated extract, the lycopene concentration and antioxidant capacity were enhanced by 402.8% and 416.3%, respectively.

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“…Fouling is a limiting phenomenon that can prevent the industrialization of membrane clarification due to increased time and costs (4)(5)(6). Changes in the geometry of the membrane module (e.g.…”

Section: Introductionmentioning

confidence: 99%

Simulation of the Effect of a Baffle Structure on Membrane Efficiency Using Computational Fluid Dynamics during the Clarification of Pomegranate Juice

et al. 2016

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A B S T R A C TBackground and Objectives: Pomegranate juice (PJ) contains large particles that stick to evaporator walls causing off flavors in the concentrate due to burning. Microfiltration is used to clarify PJ. Fouling is a limiting phenomenon that can prevent the industrialization of membrane clarification. Changes in the geometry of the membrane module such as using baffles are useful to decrease this problem. Computational fluid dynamics (CFD) is a powerful numerical tool used in modeling membrane processing. Materials and Methods:The effect of baffle geometry on the efficiency of membrane clarification of pomegranate juice in a flat-sheet module was simulated using computational fluid dynamics (CFD). The geometry of the membrane unit was plotted and meshed with Gambit software, and was solved using FLUENT software. A two-dimensional double-precision method at steady state was selected to simulate the membrane process. The convective terms were discretized with a standard first-order upwind scheme in computational solution. The RNG k-model was used due to its high accuracy in eddy flows with a low Reynolds number. The effects on the process performance of the number of baffles, their angle and the distance between the baffles and the membrane surface were evaluated. Results:The results showed that the configuration with the feed-channel height of 2 cm, the baffle angle of 90 o and the distance between the membrane surface and baffles of 2 mm had maximum permeate flux. Conclusions: Reducing the distance between the baffles and the membrane surface increased the permeate flux due to create an eddy flow near the membrane surface in the flat-sheet module and reduced the total and cakelayer resistances.

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Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study

Cited by 24 publications

References 8 publications

Concentration of Omega‐3 polyunsaturated fatty acids by polymeric membrane

Concentration of Omega‐3 polyunsaturated fatty acids by polymeric membrane

Watermelon juice pretreatment with microfiltration process for obtaining lycopene

Simulation of the Effect of a Baffle Structure on Membrane Efficiency Using Computational Fluid Dynamics during the Clarification of Pomegranate Juice

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