Modeling of permeate flux of synthetic fruit juice and mosambi juice (Citrus sinensis (L.) Osbeck) in stirred continuous ultrafiltration

Ultrafiltration studies of synthetic sucrose and pectin mixture and enzymatically treated mosambi juice have been performed in a stirred continuous cell. A model based on gel layer theory is developed to predict the flux decline during filtration for both synthetic and actual juice. From the steady state flux data, the mass transfer coefficient is observed to vary with operating pressure only and a modified Sherwood number relationship is proposed for such a system. The permeate of the filtered juice contains almost all the nutritional values of the original juice with significant improvement in clarity.