Evaluation of the fouling phenomenon in the membrane clarification of black mulberry juice
作者： Ghazaleh Hojjatpanah , Zahra Emam-Djomeh , Ahmad Kalbasi Ashtari , Hossein Mirsaeedghazi , Mahmoud Omid
DOI: 10.1111/J.1365-2621.2011.02651.X
关键词: Membrane 、 Ultrafiltration 、 Cellulose 、 Scanning electron microscope 、 Chemical engineering 、 Fouling 、 Microfiltration 、 Membrane fouling 、 Microstructure 、 Chromatography 、 Chemistry
摘要: Summary Mixed cellulose ester (MCE) flat membranes were used to clarify black mulberry juice, the yield of which was limited by fouling. The effects membrane pore size (0.025, 0.1 and 0.22 μm), transmembrane pressure (0.5, 1, 1.5 200 kPa), cross-flow velocity (0.1, 0.2, 0.3 0.4 m s−1) on fouling evaluated; results showed that increased with pressure, decreased velocity. Analysis different resistances both reversible irreversible have an important role in fouling-resistance changes. There is no cake resistance all processes. Microstructure analysis using scanning electron microscopy confirmed theory intermediate blocking dominant mechanism MCE 0.025 μm, standard 0.22 μm.
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