Effect of ultrasound on different mechanisms of fouling during membrane clarification of pomegranate juice

摘要: Abstract Membrane processing is necessary to clarify turbid pomegranate juice. One of the most important limitations against industrialized use membrane clarification fouling phenomenon. Ultrasound was applied reduce and effect elevated temperatures removed from ultrasonic treatment evaluate ultrasound waves itself. Results showed that cake formation a dominant mechanism in both non-ultrasonic one; however, intensity process absence much more than its value presence ultrasound. SEM images layer thickness bath about 1.5 μm increased 6 μm waves. Industrial relevance Pomegranate juice can be clarified by filtration. limits industrial application; therefore, used this problem. thickness. Hence, it increase capability