Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality
- 作者：Ricardo Cardoso de Oliveira ; oliveira.rc@hotmail.com ; Roselene Caleffi Docê ; Sueli Teresa Davantel de Barros
- 关键词：Passion fruit ; Microfiltration ; Fouling mechanism ; Bayesian inference
- 刊名：Journal of Food Engineering
- 出版年：2012
- 期刊代码：67_02608774
- 类别：abs
- 出版时间：July, 2012
- 卷：111
- 期：2
- 页码：432-439
- 文件大小：334 K
摘要
In this study, the performance of two membranes were compared - tubular ceramic and hollow fiber poly(imide) - under transmembrane pressure of 0.5 and 1 bar, for the clarification of passion fruit pulp pre-treated by centrifugation and enzymatic treatment at the concentrations of 150 and 300 ppm. Nutritional and sensorial qualities of the clarified juice obtained were evaluated. Thus, it was possible to observe that the most adequate condition for the clarification of passion fruit pulp was with enzymatic treatment at 150 ppm and its posterior microfiltration at the ceramic tubular membrane of 0.3 渭m with transmembrane pressure of 0.5 bar. The fouling mechanism was identified by estimation of model parameters according to a nonlinear regression by Bayesian inference. Analysis of the fouling mechanism results revealed that hollow fiber membrane is controlled by a cake filtration mechanism, and internal pore blocking fouling mechanism controls ceramic tubular membrane.