The ultrafiltration of orange and lemon juices has been investigated on a pilot-plant scale at constant concentration using tubular configuration polymeric and ceramic membranes. The permeate fluxes were found to be strongly dependent on the tangential feed velocity at the membrane but almost independent of the driving force at average pressures over the membrane greater than ≃0.2 MPa. These results are due to the formation of a pectin-pulp deposit on the membrane, which effectively controls the ultrafiltration. Because of their different surface structures and roughness this deposit has different properties for the ceramic and polymeric membranes.
THE USE OF MEMBRANE PROCESSES IN THE CLARIFICATION OF ORANGE AND LEMON JUICES / G. CAPANNELLI; A. BOTTINO; S. MUNARI; D. G. LISTER; G. MASCHIO; I. BECCHI. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - STAMPA. - 21:(1994), pp. 473-483.
THE USE OF MEMBRANE PROCESSES IN THE CLARIFICATION OF ORANGE AND LEMON JUICES
BECCHI, IGNAZIO
1994
Abstract
The ultrafiltration of orange and lemon juices has been investigated on a pilot-plant scale at constant concentration using tubular configuration polymeric and ceramic membranes. The permeate fluxes were found to be strongly dependent on the tangential feed velocity at the membrane but almost independent of the driving force at average pressures over the membrane greater than ≃0.2 MPa. These results are due to the formation of a pectin-pulp deposit on the membrane, which effectively controls the ultrafiltration. Because of their different surface structures and roughness this deposit has different properties for the ceramic and polymeric membranes.
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