Original article The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice

作者： Hossein Mirsaeedghazi , Mohammad Aboonajmi , Morteza Aliasghari Aghdam , Mohammad H. Kianmehr

DOI:

关键词: Chromatography 、 Fouling 、 Membrane 、 Caking 、 Antioxidant 、 Chemistry 、 Membrane fouling 、 Anthocyanin 、 Ultrasonic sensor 、 Ultrasound

摘要: Summary Pomegranate juice has a turbid appearance, which poses difficulties in its concentration process. Membrane clarification can be used to clarify pomegranate juice; however, membrane fouling reduces the permeate flux, limiting effectiveness. Ultrasound at 30 kHz was reduce fouling. Results were compared with data obtained for without ultrasonic treatment same temperature. showed that flux increased treatment. Evaluation of different characteristics total resistance fell due reduction irreversible and cake resistance. However, ultrasound did not affect thick caking produced processing low feed-flow rates. physicochemical properties decrease antioxidant activity anthocyanin content. Also, soluble solid content acidity changed

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Original article The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice

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Original article The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice

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