OPTIMIZATION AND MODELING OF APPLE JUICE CROSS-FLOW MICROFILTRATION WITH A CERAMIC MEMBRANE

被引：34

作者：

PADILLAZAKOUR, O

MCLELLAN, MR

机构：

[1] Food Science & Technology Dept, New York State Agricultural Experiment Station, Cornell University, Geneva, New York

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 02期

关键词：

OPTIMIZATION; MODELING; APPLE JUICE; MICROFILTRATION; CERAMIC MEMBRANE;

D O I：

10.1111/j.1365-2621.1993.tb04277.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The performance of a 0.2 mum ceramic membrane for clarification of depectinized apple juice was studied. The results showed that the flux was higher at high feed velocities (14.6 m/sec) and high temperatures (50-degrees-C), and the transmembrane pressure was a positive factor only at high temperatures. The juice flux at optimal conditions was between 400-500 kg/hr.m2. Filtration of juice with pectin resulted in flux decreases of 40-50% compared to depectinized juice. Periodic back-flushing during processing at optimal conditions, i.e., high temperature, high feed velocity and low pressure, did not significantly increase the juice flux.

引用

页码：369 / &

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