Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Effect of Processing Parameters on the Microfiltration Fouling During the Clarification of Pomegranate Juice

Document Type : Research Article

Authors

Hossein Mirsaeedghazi
Zahra Emam-Djomeh
Seyed Mohammad Ali Ebrahimzadeh Mousavi
Abdolreza Aroujalian
Mahdi Navidbakhsh

University of Tehran

https://doi.org/10.22067/ifstrj.v6i1.4029
Abstract
The pomegranate juice with high nutritional value has turbid appearance that makes it difficult to preserve and concentrate. Microfiltration is useful process which can clarify it. One of the most important problems in this process is fouling phenomenon which affected by several parameters. The effects of fluid velocity, transmembrane pressure, membrane type and its pore size on membrane fouling were studied. The results showed that the membrane fouling increased with increase in the fluid velocity and transmembrane pressure. Also, more hydrophilic property and pore size resulted more membrane fouling due to greater flux which move more particles to membrane surface. Scanning electron microscopy (SEM) images support these results.

Keywords: Clarification, Fouling, Membrane, Pomegranate juice
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