Modeling of fouling layer deposition in cross-flow microfiltration during tomato juice clarification

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• 作者：Behnaz Razi ; Abdolreza Aroujalian ; Mahdi Fathizadeh
• 关键词：Microfiltration ; Fouling ; Intermediate pore blocking ; Cake filtration ; Tomato juice
• 刊名：Food and Bioproducts Processing
• 出版年：2012
• 出版时间：October, 2012
• 年：2012
• 卷：90
• 期：4
• 页码：841-848
• 全文大小：578 K

文摘

The effect of parameters, such as transmembrane pressure and axial flow rate, on membrane fouling during tomato juice clarification were studied by cross-flow microfiltration using flat sheet polyvinylidenefluoride membranes. The effect of fouling on permeate flux was modeled using a classical constant pressure dead-end filtration equation and its modified form for cross-flow filtration. The main physico-chemical properties of tomato juice were evaluated. The clarified juice was very similar to the feed except for insoluble solids and lycopene, which were concentrated in the retentate. Cake formation was identified as the main reason for flux decline. At different axial flow rates, the fouling mechanism evolves from cake filtration to an intermediate pore blocking mechanism with increasing pressure.