title: Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study.
abstract: This study evaluated the total (R t ), reversible (R rev ), irreversible (R irr ), and cake (R c ) resistances during microfiltration of watermelon juice (as a juice with colloid particles) and red plum juice (as a juice without colloid particles). Results showed that the total resistance decreased by about 45% when the feed velocity was increased during clarification of red plum juice due to change in cake resistance. Also, increasing the feed temperature from 20 to 30°C decreased the total fouling resistance by about 9% due to decreases in the irreversible and reversible fouling resistances. Also, mixed cellulose ester (MCE) membrane (which is hydrophilic) had a lower cake resistance compared to polyvinylidene fluoride (PVDF) membrane (which is hydrophobic). Examination of the microfiltration of watermelon juice showed that R t decreased by about 54% when the feed temperature was increased from 20 to 50°C, partially due to the reduction of reversible fouling resistance by 78%. Also, increasing transmembrane pressures from 0.5 to 2.5 bars greatly increased total fouling resistance. The feed velocity had a different effect on fouling resistances during microfiltration of watermelon juice compared to red plum juice: in contrast with red plum juice, increasing the feed velocity for watermelon juice increased cake resistance.
authors.affiliation: Department of Food Science, Engineering and Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran.
authors.forename: Himan
authors.initials: H
authors.lastname: Nourbakhsh
authors.affiliation: Department of Food Science, Engineering and Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran.
authors.forename: Azam
authors.initials: A
authors.lastname: Alemi
authors.affiliation: Department of Food Science, Engineering and Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-Djomeh
authors.affiliation: Department of Food Technology Engineering, Abouraihan College, University of Tehran, P.O. Box: 3391653755, Pakdasht, Iran.
authors.forename: Hossein
authors.initials: H
authors.lastname: Mirsaeedghazi
keywords: Fouling resistance; Juice; Membrane; Microfiltration; Red plum; Watermelon