نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد واحد نور، نور، ایران
2 گروه فناوری صنایع غذایی، دانشکده فناوری کشاورزی (ابوریحان)، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران، پاکدشت، ایران
چکیده
شفافسازی آب میوه جهت بهبود خواص فیزیکوشیمیایی و بازارپسندی مهم است. به دلیل مصرف بالای انرژی، زمانبر بودن، تخریب ترکیبات حساس به حرارت و کاهش ارزش تغذیهای در روشهای سنتی، امروزه برای شفافسازی آب میوه فرآیندهای غشایی به کار گرفته شده است. یکی از مشکلات مهم فرآیندهای غشایی، کاهش شار تراوه ناشی از قطبش غلظتی و گرفتگی غشا میباشد. در این مطالعه، یک روش مکانیکی جدید برای ایجاد تلاطم در جریان بهمنظور کاهش اثرات نامطلوب قطبش غلظتی و گرفتگی غشا ایجاد شد. بدین منظور، از غشا اولترافیلتر با جنس پلیاتر سولفون (PES[1]) و حد وزن مولکولی (MWCO[2]) 4 کیلو دالتون درون سامانه غشایی با تیغههای تراشنده سطح جهت شفافسازی آب سیب استفاده شد. اثر پارامترهای عملیاتی شامل سرعت دوران تیغهها (0، 600، 1400 و 2200 دور بر دقیقه)، فشار (TMP[3]) (5/0، 1 و 5/1 بار)، سرعت جریان[4](FFR) (10، 15 و 20 میلیلیتر بر ثانیه) و فاصله تیغه از سطح غشاء (2 و 5 میلیمتر) بر فاکتور غلظت حجمی (VCF[5])، مقاومت گرفتگی، زمان وقوع هر کدام از مکانیسمهای گرفتگی و مورفولوژی لایه کیک بررسی شد. طبق نتایج انجام فرایند در فشار 5/0، سرعت جریان 10 میلیلیتر بر ثانیه، سرعت دوران تیغهها 600 دور بر دقیقه و فاصله 2 میلیمتری تیغهها از سطح غشا بهترین تأثیر را بر VCF و کاهش گرفتگی داشت. مکانسیم اصلی گرفتگی در فرآیند، تشکیل لایه کیک بود. چرخش تیغهها شدت تشکیل لایه کیک و ضخامت آن بر سطح غشا را کاهش داده و منجر به افزایش سهم گرفتگی استاندارد شد.
[1]- Polyether sulfone
[2]- Molecular weight cut off
[3]- Trans membrane pressure
[4]- Feed flow rate
[5]- Volumetric concentration factor
کلیدواژهها
موضوعات
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