A generalized model for clarification of fruit juice during ultrafiltration under total recycle and batch mode

A generalized gel layer controlled filtration model is presented in this work. The model was developed using an integral method for analysing the concentration boundary layer and it was successfully applied to experimental ultrafiltration data obtained in the clarification of kiwi fruit juice by ultrafiltration (UF). Both total recycle and batch concentration modes were included in the model. Most model parameters, such as, gel layer concentration, viscosity, parameter in Sherwood number, etc., were obtained by minimizing the error involved between calculated values and experimental data. This generalized model can be utilized for ultrafiltration of any fruit juice.

This figure demonstrates the accuracy of prediction of the presented model in case of permeate flux and volume reduction factor under total recycle mode of operation of kiwi fruit juice.Figure optionsDownload high-quality image (41 K)Download as PowerPoint slideResearch highlights▶ A generalized model is proposed to quantify the flux decline during ultrafiltration of fruit juice. ▶ Models are developed for both steady state and batch mode operation. ▶ Integral method is used to solve the mass transfer boundary layer. ▶ Sherwood number expression is developed for gel controlling filtration including the viscosity and temperature variations.