Clarification of pomegranate juice by microfiltration with PVDF membranes

Microfiltration was used to clarify pomegranate juice using two polyvinylidene fluoride membranes with pore sizes of 0.22 and 0.45 μm. Changes were studied in the chemical properties of the juice after passing through each membrane. Characteristics such as turbidity changed for both membranes (more than 95%). The permeate flux decreased over time as a result of membrane fouling. The degree of decline in the membrane with pore size of 0.22 μm was greater than another one. In both membranes, fouling resistance increased over time from 5 × 109 m2/kg to 4.43 × 1010 m2/kg for 0.22 μm and to 1.29 × 1010 m2/kg for 0.45 μm after 45 min. This increase had a sharp slope in the first stages of the testing. Fouling index changes over time showed similar behavior. Scanning electron microscopy images showed that the cake layer had the greatest impact on membrane fouling after processing by preventing turbid components from entering pores.