| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 19605 | Food and Bioproducts Processing | 2006 | 7 Pages |
Abstract
The permeate flux and quality using various molecular weight cut-off membranes (MWCO) of depectinized mosambi juice were analysed at fixed pressure and stirring speed. The flux decline during filtration was quantified by using an already available model. The analysis of flux decline showed that the cake filtration is the main reason for flux decline. As the filtration is cake layer controlled in the long run, the effect of MWCO or pore size is insignificant. The complete and partial pore blocking mechanism may prevail within first few minutes from the start of filtration. The effect of MWCO is insignificant on the filtered juice quality.
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Physical Sciences and Engineering
Chemical Engineering
Bioengineering
