Influence of the pectin and cellulose on the performance of cross-flow microfiltration
The cross-flow microfiltration (CFM) of fruit juices allows obtaining products of high quality by conserving their organoleptic characteristics and microbiological stability during storage. The effect of the main macro-compounds and the transmembrane pressure (TMP) on the process performance with m...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidad de Antioquia
2022-11-01
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| Series: | Revista Facultad de Ingeniería Universidad de Antioquia |
| Subjects: | |
| Online Access: | https://revistas.udea.edu.co/index.php/ingenieria/article/view/341103 |
| _version_ | 1827981545199108096 |
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| author | Heidy Lorena Gallego-Ocampo Karen Johana Ortega-Villalba Carlos Antonio Vélez-Pasos Ronald Joanny Rojas-Alvarado |
| author_facet | Heidy Lorena Gallego-Ocampo Karen Johana Ortega-Villalba Carlos Antonio Vélez-Pasos Ronald Joanny Rojas-Alvarado |
| author_sort | Heidy Lorena Gallego-Ocampo |
| collection | DOAJ |
| description |
The cross-flow microfiltration (CFM) of fruit juices allows obtaining products of high quality by conserving their organoleptic characteristics and microbiological stability during storage. The effect of the main macro-compounds and the transmembrane pressure (TMP) on the process performance with model fluids was evaluated. The model fluids concentration varied between 0.25 and 0.75% for pectin and 0.04 and 0.08% for cellulose. To study the influence of transmembrane pressure (TMP) and concentration on the hydrodynamic properties of the fouling layer ( , diffusivity (D) and the boundary layer thickness ) the Box-Behnken design with three replicas in the center was used. It was found that the CFM process is efficient and commercially feasible when working at a constant TMP of 1.93 bar and at concentrations of pectin and cellulose of 0.25% and 0.0513%, respectively.
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| first_indexed | 2024-04-09T22:11:18Z |
| format | Article |
| id | doaj.art-fcbd3aec8bd0444b9e7f45dacbaf59a3 |
| institution | Directory Open Access Journal |
| issn | 0120-6230 2422-2844 |
| language | English |
| last_indexed | 2024-04-09T22:11:18Z |
| publishDate | 2022-11-01 |
| publisher | Universidad de Antioquia |
| record_format | Article |
| series | Revista Facultad de Ingeniería Universidad de Antioquia |
| spelling | doaj.art-fcbd3aec8bd0444b9e7f45dacbaf59a32023-03-23T12:26:37ZengUniversidad de AntioquiaRevista Facultad de Ingeniería Universidad de Antioquia0120-62302422-28442022-11-0110.17533/udea.redin.20221102Influence of the pectin and cellulose on the performance of cross-flow microfiltrationHeidy Lorena Gallego-Ocampo0Karen Johana Ortega-Villalba1Carlos Antonio Vélez-Pasos2Ronald Joanny Rojas-Alvarado3Universidad Nacional Abierta y a DistanciaUniversidad del ValleUniversidad del ValleUniversidad Nacional Abierta y a Distancia The cross-flow microfiltration (CFM) of fruit juices allows obtaining products of high quality by conserving their organoleptic characteristics and microbiological stability during storage. The effect of the main macro-compounds and the transmembrane pressure (TMP) on the process performance with model fluids was evaluated. The model fluids concentration varied between 0.25 and 0.75% for pectin and 0.04 and 0.08% for cellulose. To study the influence of transmembrane pressure (TMP) and concentration on the hydrodynamic properties of the fouling layer ( , diffusivity (D) and the boundary layer thickness ) the Box-Behnken design with three replicas in the center was used. It was found that the CFM process is efficient and commercially feasible when working at a constant TMP of 1.93 bar and at concentrations of pectin and cellulose of 0.25% and 0.0513%, respectively. https://revistas.udea.edu.co/index.php/ingenieria/article/view/341103Cross-flow microfiltrationmembrane foulingmodel fluidsfruit juicespermeationmass transfer |
| spellingShingle | Heidy Lorena Gallego-Ocampo Karen Johana Ortega-Villalba Carlos Antonio Vélez-Pasos Ronald Joanny Rojas-Alvarado Influence of the pectin and cellulose on the performance of cross-flow microfiltration Revista Facultad de Ingeniería Universidad de Antioquia Cross-flow microfiltration membrane fouling model fluids fruit juices permeation mass transfer |
| title | Influence of the pectin and cellulose on the performance of cross-flow microfiltration |
| title_full | Influence of the pectin and cellulose on the performance of cross-flow microfiltration |
| title_fullStr | Influence of the pectin and cellulose on the performance of cross-flow microfiltration |
| title_full_unstemmed | Influence of the pectin and cellulose on the performance of cross-flow microfiltration |
| title_short | Influence of the pectin and cellulose on the performance of cross-flow microfiltration |
| title_sort | influence of the pectin and cellulose on the performance of cross flow microfiltration |
| topic | Cross-flow microfiltration membrane fouling model fluids fruit juices permeation mass transfer |
| url | https://revistas.udea.edu.co/index.php/ingenieria/article/view/341103 |
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