Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology
1. Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology

محمدمهدی سیدآبادی؛ مهدی کاشانی نژاد

دوره 12، شماره 3 ، مرداد و شهریور 1395، ، صفحه 350-361

http://dx.doi.org/10.22067/ifstrj.v12i3.45562

چکیده
  The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure (120-220 kPa) and temperature (25-35 ºC) on the permeate ...  بیشتر