Effect of Processing Parameters on the Microfiltration Fouling During the Clarification of Pomegranate Juice

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 7, Volume 6, Issue 1 - Serial Number 11, April 2010   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i1.4029

Authors

Hossein Mirsaeedghazi^* ; Zahra Emam-Djomeh; Seyed Mohammad Ali Ebrahimzadeh Mousavi; Abdolreza Aroujalian; Mahdi Navidbakhsh

University of Tehran

Abstract

The pomegranate juice with high nutritional value has turbid appearance that makes it difficult to preserve and concentrate. Microfiltration is useful process which can clarify it. One of the most important problems in this process is fouling phenomenon which affected by several parameters. The effects of fluid velocity, transmembrane pressure, membrane type and its pore size on membrane fouling were studied. The results showed that the membrane fouling increased with increase in the fluid velocity and transmembrane pressure. Also, more hydrophilic property and pore size resulted more membrane fouling due to greater flux which move more particles to membrane surface. Scanning electron microscopy (SEM) images support these results.

Keywords: Clarification, Fouling, Membrane, Pomegranate juice