AI SearchEffect of pH and enzymatic treatment on the performance of micro/ultrafiltration of tangerine juice
Montip Chamchong
Effect of pH and enzymatic treatment on the performance of micro/ultrafiltration of tangerine juice - Bangkok : Asian Institute of Technology, 1989 - 91 p. - Thesis ; no. AE-89-23 . - Asian Institute of Technology. Thesis ; no. AE-89-23 .
A Thesis submitted in partial fulfilment of the requirements for the degree of Master of Science, School of Environment, Resources and Development
Thesis (M.Sc.) - Asian Institute of Technology, 1989
Tangerine (Citrus reticulata blanco) juice was clarified by crossflow microfiltration (CFMF) and ultrafiltration (CFUF} with a polysulphonic membrane. The membranes used were of mw.cut-off 25000, 50000, 100000 and 0.1 æm, 0 . 2 æm pore sizes. The juice was filtered by using a laboratory filtration module made of acrylic resin,120 mm long and 70 mm wide. The transmembrane pressure used was 93 to 194 kPa and a crossflow velocity used was 0.96 to 3.54 m/s at 25 °C . Juice was treated with hydrochloric acid and polygalacturonase before filtration. The performance of both membrane types was determined in terms of quality and quantity of the permeate. Ultrafiltration membrane of pore size 0.1 æm gave the maximum permeate flux and accepted quality by ANOVA based on its clarity. Highest transmembrane pressure of 194 kPa gave maximum filtrate production and quality of permeate flux showed non significant with the lower transmembrane pressure of 137 kPa. Similar to transmembrane pressure, the highest feed crossflow velocity of 3.54 m/s also gave maximum filtrate rate but the permeate was not as clear as the others. These results could be explained by apparent membrane and gel resistance, the concentration polarization, mass transfer coefficient and real rejection of each operating parameter.
Ultrafiltration
Orange juice
Effect of pH and enzymatic treatment on the performance of micro/ultrafiltration of tangerine juice - Bangkok : Asian Institute of Technology, 1989 - 91 p. - Thesis ; no. AE-89-23 . - Asian Institute of Technology. Thesis ; no. AE-89-23 .
A Thesis submitted in partial fulfilment of the requirements for the degree of Master of Science, School of Environment, Resources and Development
Thesis (M.Sc.) - Asian Institute of Technology, 1989
Tangerine (Citrus reticulata blanco) juice was clarified by crossflow microfiltration (CFMF) and ultrafiltration (CFUF} with a polysulphonic membrane. The membranes used were of mw.cut-off 25000, 50000, 100000 and 0.1 æm, 0 . 2 æm pore sizes. The juice was filtered by using a laboratory filtration module made of acrylic resin,120 mm long and 70 mm wide. The transmembrane pressure used was 93 to 194 kPa and a crossflow velocity used was 0.96 to 3.54 m/s at 25 °C . Juice was treated with hydrochloric acid and polygalacturonase before filtration. The performance of both membrane types was determined in terms of quality and quantity of the permeate. Ultrafiltration membrane of pore size 0.1 æm gave the maximum permeate flux and accepted quality by ANOVA based on its clarity. Highest transmembrane pressure of 194 kPa gave maximum filtrate production and quality of permeate flux showed non significant with the lower transmembrane pressure of 137 kPa. Similar to transmembrane pressure, the highest feed crossflow velocity of 3.54 m/s also gave maximum filtrate rate but the permeate was not as clear as the others. These results could be explained by apparent membrane and gel resistance, the concentration polarization, mass transfer coefficient and real rejection of each operating parameter.
Ultrafiltration
Orange juice