Mechanism of permeate flux decline during microfiltration of watermelon (Citrullus lanatus) juice.

摘要

Flux decline mechanism during microfiltration of watermelon juice was studied in detail. Identification of the flux decline mechanism was carried out by conducting experiments in an unstirred batch cell. Using the identified mechanism, flux decline was predicted during stirred microfiltration in a continuous mode. The operating pressure range was from 137 to 276 kPa and that of Reynolds number was 1.40x105 to 1.87x105. Cake formation was identified as the main reason for flux decline. Prediction of flux decline during stirred continuous microfiltration using this mechanism was found adequate.