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

Behnaz Razi Parjikolaei, Abdolreza Aroujalian, Mahdi Fathizadeh

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

The effective parameters, such as transmembrane pressure and axial flow rate, on the tomato juice clarification have been studied on membrane fouling by cross-flow microfiltration using flat sheet polyvinylidenefluoride membrane. Also, two theoretical evaluation of the fouling effects on permeate flux was performed 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 and the resulting clarified tomato juice was highly similar to the initial juice except for insoluble solids and lycopene which were concentrated in the retentate stream. Besides, the theoretical predictions, in term of permeate flux as a function of time, revealed that Cake formation was identified as the main reason for flux decline. At different axial flow rate, the fouling mechanism evolves from the cake filtration to an intermediate pore blocking mechanism with increasing pressure. At the end by measuring the hydraulic permeability of membrane before and after cleaning treatments based on resistance-in-series model, we observed that reversible resistance gives the maximum contribute to the total resistance.
OriginalsprogEngelsk
TidsskriftFood and Bioproducts Processing
Vol/bind90
Udgave nummer4
Sider (fra-til)841-848
Antal sider8
ISSN0960-3085
StatusUdgivet - okt. 2012
Udgivet eksterntJa

Fingeraftryk

tomato juice
microfiltration
Microfiltration
fouling
Lycopersicon esculentum
Fouling
Axial flow
Fluxes
Membranes
permeates
Flow rate
Membrane fouling
Chemical properties
Cleaning
membrane permeability
lycopene
Hydraulics
cleaning
juices
physicochemical properties

Citer dette

Razi Parjikolaei, Behnaz ; Aroujalian, Abdolreza ; Fathizadeh, Mahdi. / Modeling of fouling layer deposition in cross-flow microfiltration during tomato juice clarification. I: Food and Bioproducts Processing. 2012 ; Bind 90, Nr. 4. s. 841-848.
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abstract = "The effective parameters, such as transmembrane pressure and axial flow rate, on the tomato juice clarification have been studied on membrane fouling by cross-flow microfiltration using flat sheet polyvinylidenefluoride membrane. Also, two theoretical evaluation of the fouling effects on permeate flux was performed 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 and the resulting clarified tomato juice was highly similar to the initial juice except for insoluble solids and lycopene which were concentrated in the retentate stream. Besides, the theoretical predictions, in term of permeate flux as a function of time, revealed that Cake formation was identified as the main reason for flux decline. At different axial flow rate, the fouling mechanism evolves from the cake filtration to an intermediate pore blocking mechanism with increasing pressure. At the end by measuring the hydraulic permeability of membrane before and after cleaning treatments based on resistance-in-series model, we observed that reversible resistance gives the maximum contribute to the total resistance.",
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Razi Parjikolaei, B, Aroujalian, A & Fathizadeh, M 2012, 'Modeling of fouling layer deposition in cross-flow microfiltration during tomato juice clarification', Food and Bioproducts Processing, bind 90, nr. 4, s. 841-848.

Modeling of fouling layer deposition in cross-flow microfiltration during tomato juice clarification. / Razi Parjikolaei, Behnaz; Aroujalian, Abdolreza; Fathizadeh, Mahdi.

I: Food and Bioproducts Processing, Bind 90, Nr. 4, 10.2012, s. 841-848.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Modeling of fouling layer deposition in cross-flow microfiltration during tomato juice clarification

AU - Razi Parjikolaei, Behnaz

AU - Aroujalian, Abdolreza

AU - Fathizadeh, Mahdi

PY - 2012/10

Y1 - 2012/10

N2 - The effective parameters, such as transmembrane pressure and axial flow rate, on the tomato juice clarification have been studied on membrane fouling by cross-flow microfiltration using flat sheet polyvinylidenefluoride membrane. Also, two theoretical evaluation of the fouling effects on permeate flux was performed 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 and the resulting clarified tomato juice was highly similar to the initial juice except for insoluble solids and lycopene which were concentrated in the retentate stream. Besides, the theoretical predictions, in term of permeate flux as a function of time, revealed that Cake formation was identified as the main reason for flux decline. At different axial flow rate, the fouling mechanism evolves from the cake filtration to an intermediate pore blocking mechanism with increasing pressure. At the end by measuring the hydraulic permeability of membrane before and after cleaning treatments based on resistance-in-series model, we observed that reversible resistance gives the maximum contribute to the total resistance.

AB - The effective parameters, such as transmembrane pressure and axial flow rate, on the tomato juice clarification have been studied on membrane fouling by cross-flow microfiltration using flat sheet polyvinylidenefluoride membrane. Also, two theoretical evaluation of the fouling effects on permeate flux was performed 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 and the resulting clarified tomato juice was highly similar to the initial juice except for insoluble solids and lycopene which were concentrated in the retentate stream. Besides, the theoretical predictions, in term of permeate flux as a function of time, revealed that Cake formation was identified as the main reason for flux decline. At different axial flow rate, the fouling mechanism evolves from the cake filtration to an intermediate pore blocking mechanism with increasing pressure. At the end by measuring the hydraulic permeability of membrane before and after cleaning treatments based on resistance-in-series model, we observed that reversible resistance gives the maximum contribute to the total resistance.

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SP - 841

EP - 848

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

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