CLARIFICATION OF ORANGE JUICE USING CERAMIC MEMBRANE AND EVALUATION OF FOULING MECHANISM

摘要

This work reports microfiltration (MF) studies of orange juice usingnlow-cost ceramic membrane prepared from locally available inorganic precursors.nCharacterization of the prepared membrane was carried out usingnscanning electron microscopy analysis, porosity determination and purenwater permeation experiments. The average pore diameter, total porosity andnhydraulic resistance of the membrane were evaluated as 0.285 mm, 23.6% andn9.26 ￥ 1011 m2/m3, respectively. Dead-end MF experiments were performed fornboth centrifuged orange juice (CJ) and enzyme-treated centrifuged orangenjuice (ETCJ). It was observed that after MF, important properties like totalnsoluble solid, pH, acidity and density of both CJ and ETCJ were almostnunaffected. However, significant improvement in juice color, clarity andnalcohol insoluble solid was observed. Permeate flux of 5.32 ￥ 10-6 andn13.23 ￥ 10-6 m3/m2.s were observed after 30 min of experimental run atn137.9 kPa trans-membrane pressure drop (DP) for CJ and ETCJ, respectively.nVarious membrane pore blocking models were used to analyze the observednpermeate flux decline