Study of different fouling mechanisms during membrane clarification of red plum juice
作者： Himan Nourbakhsh , Zahra Emam-Djomeh , Hossein Mirsaeedghazi , Mahmoud Omid , Sohrab Moieni
DOI: 10.1111/IJFS.12274
关键词: Fouling 、 Pore size 、 Membrane fouling 、 Membrane 、 Scanning electron microscope 、 Morphology (linguistics) 、 Chemical engineering 、 Chemistry 、 Microstructure 、 Filtration 、 Chromatography
摘要: Summary In this study, the flux decline mechanisms were identified during membrane clarification of red plum juice at several processing parameters, including pore size, type, transmembrane pressure, temperature and velocity. The results used to investigate effect changes in operating conditions on intensity fouling. Also, scanning electron microscopy (SEM) was for analysing fouling-layer morphology. These showed that main mechanism responsible fouling cake formation (over 95% fitness) occurring first stage process. Intermediate, standard complete blockings formed most runs as filtration proceeded. also indicated increasing from 30 40 °C effective factor decreasing cake-layer fouling, reducing it by about 66.7%. Furthermore, an increase velocity up 0.5 m s−1 had greatest intermediate blocking, 86.1%. pressure 2.9 bar completely eliminated blocking blocking. Finally, microstructure analysis using SEM confirmed impact
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