Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice

Detalhes bibliográficos
Autor(a) principal: BHATTACHARJEE,Chiranjit
Data de Publicação: 2018
Outros Autores: SAXENA,Vinod Kumar, DUTTA,Suman
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500071
Resumo: Abstract Raw watermelon juice was clarified in a laboratory scale flat plate ultrafiltration system incorporating polyethersulphone membranes with a molecular weight cut-off of 50 kDa. The experiments have been carried out over a wide range of trans-membrane pressures (1-3 bar). The effect of ultrafiltration with molecular weight cut-off (MWCO) of 50 kDa PES membrane on permeate properties is reported. The effects of trans-membrane pressure (TMP) on permeate flux and resistances were studied. The flux decay was analyzed through the resistance in series model which showed increase of both reversible and irreversible resistance with trans-membrane pressure, The TSS content of the permeate was found to be almost the same with feed while the ascorbic acid content in the permeate was on the lower side as compared to in feed.
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spelling Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juicewatermelon juiceultrafiltrationfoulingpermeate fluxresistance in series modelAbstract Raw watermelon juice was clarified in a laboratory scale flat plate ultrafiltration system incorporating polyethersulphone membranes with a molecular weight cut-off of 50 kDa. The experiments have been carried out over a wide range of trans-membrane pressures (1-3 bar). The effect of ultrafiltration with molecular weight cut-off (MWCO) of 50 kDa PES membrane on permeate properties is reported. The effects of trans-membrane pressure (TMP) on permeate flux and resistances were studied. The flux decay was analyzed through the resistance in series model which showed increase of both reversible and irreversible resistance with trans-membrane pressure, The TSS content of the permeate was found to be almost the same with feed while the ascorbic acid content in the permeate was on the lower side as compared to in feed.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500071Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.15217info:eu-repo/semantics/openAccessBHATTACHARJEE,ChiranjitSAXENA,Vinod KumarDUTTA,Sumaneng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500071Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
title Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
spellingShingle Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
BHATTACHARJEE,Chiranjit
watermelon juice
ultrafiltration
fouling
permeate flux
resistance in series model
title_short Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
title_full Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
title_fullStr Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
title_full_unstemmed Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
title_sort Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice
author BHATTACHARJEE,Chiranjit
author_facet BHATTACHARJEE,Chiranjit
SAXENA,Vinod Kumar
DUTTA,Suman
author_role author
author2 SAXENA,Vinod Kumar
DUTTA,Suman
author2_role author
author
dc.contributor.author.fl_str_mv BHATTACHARJEE,Chiranjit
SAXENA,Vinod Kumar
DUTTA,Suman
dc.subject.por.fl_str_mv watermelon juice
ultrafiltration
fouling
permeate flux
resistance in series model
topic watermelon juice
ultrafiltration
fouling
permeate flux
resistance in series model
description Abstract Raw watermelon juice was clarified in a laboratory scale flat plate ultrafiltration system incorporating polyethersulphone membranes with a molecular weight cut-off of 50 kDa. The experiments have been carried out over a wide range of trans-membrane pressures (1-3 bar). The effect of ultrafiltration with molecular weight cut-off (MWCO) of 50 kDa PES membrane on permeate properties is reported. The effects of trans-membrane pressure (TMP) on permeate flux and resistances were studied. The flux decay was analyzed through the resistance in series model which showed increase of both reversible and irreversible resistance with trans-membrane pressure, The TSS content of the permeate was found to be almost the same with feed while the ascorbic acid content in the permeate was on the lower side as compared to in feed.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500071
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500071
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.15217
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 suppl.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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