Changes in blocking mechanisms during membrane processing of pomegranate juice

摘要: Summary The effect of pressure, velocity, pretreatment, membrane type and pore size on fouling mechanisms were evaluated. Pomegranate juice was treated with polyvinylidene fluoride (PVDF) 0.22 μm mixed cellulose ester (MCE) 0.1 μm at different pressures. Cake formation which the dominant mechanism formed in first stages process and, as filtration proceeded, intermediate, standard, complete blocking, respectively occurred higher pressure (5 kPa). At lower (0.5 kPa) last did not occur. Results showed that cake only MCE 0.22 μm, however, others PVDF 0.22 μm. Using prior to 0.025 μm can reduce role blocking. Evaluation impact velocity (0.53 m s−1) blocking faster than (0.09 m s−1).