Study of different fouling mechanisms during membrane clarification of red plum juice

Abstract

Summary In this study, the flux decline mechanisms were identified during membrane clarification of red plum juice at several processing parameters, including pore size, membrane type, transmembrane pressure, temperature and velocity. The results were used to investigate the effect of changes in operating conditions on the intensity of membrane fouling. Also, scanning electron microscopy (SEM) was used for analysing fouling‐layer morphology. These results showed that the main mechanism responsible for membrane fouling was cake formation (over 95% fitness) occurring in the first stage of the process. Intermediate, standard and complete blockings were formed during most of the runs as filtration proceeded. The results also indicated that increasing the temperature from 30 to 40 °C was the most effective factor in decreasing cake‐layer fouling, reducing it by about 66.7%. Furthermore, an increase in processing velocity of up to 0.5 m s−1 had the greatest effect on intermediate blocking, reducing it by about 86.1%. Also, increasing pressure up to 2.9 bar completely eliminated standard blocking and complete blocking. Finally, microstructure analysis of membrane using SEM confirmed that cake formation had the greatest impact on membrane fouling.

Concentration of Omega‐3 polyunsaturated fatty acids by polymeric membrane

“…Again pure water flux of cleaned membrane () 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): …”

“…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). 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.…”

The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice

“…According to previous studies, the permeate flux increases with a rise in the feed temperature (Nourbakhsh et al ., ). Evaluation of the feed temperature during the microfiltration of the pomegranate juice in an ultrasonic bath showed that the temperature increases from 30 to 50 °C during the membrane process.…”

Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage

“…Aggregates of whey proteins and polysaccharides from orange, such as lignin, cellulose, and pectin may cause permeate flux decline (Nourbakhsh et al, 2014). While most academic studies have focused on enzymatic treatments to improve filterability of fruit juices, this research followed the trend of minimally processed foods, excluding the enzymatic treatment of orange juice in order to minimize industrial costs.…”