Optimal clarification of apple juice using crossflow microfiltration without enzymatic pre-treatment under different operation modes

Fawad Khan; Waheed Ur Rehman; Mohammad Younus; Amir Muhammad; Wajid Ali; Imran Khan Swati

doi:10.24949/njes.v9i1.178

Authors

Fawad Khan Department of Chemical Engineering University of Engineering and Technology, Peshawar
Waheed Ur Rehman Department of Chemical Engineering University of Engineering and Technology, Peshawar
Mohammad Younus Department of Chemical Engineering University of Engineering and Technology, Peshawar
Amir Muhammad Department of Chemical Engineering University of Engineering and Technology, Peshawar
Wajid Ali Department of Chemical Engineering University of Engineering and Technology, Peshawar
Imran Khan Swati Department of Chemical Engineering University of Engineering and Technology, Peshawar

DOI:

https://doi.org/10.24949/njes.v9i1.178

Abstract

In this study, appropriate operating values for the clarification process were identified by investigating the influence of temperature, transmembrane pressure (TMP) and feed flow rate on the crossflow microfiltration (CMF) process without enzymatic pre-treatment. Multichannel ceramic membrane with active filtration area 0.085 m2 and nominal pore diameter of 0.2µm was used in lab-scale microfiltration unit to attain clarified apple juice. The experiments were performed using two modes, total recirculation mode and concentration mode. In total recirculation, the performance of flux with time was observed at feed flow rate 11 L.min-1 and at TMP of 3 and 4 bar respectively. A reduction in permeate flux was observed with time. The results showed in contrast to 3 bar run, the flux values at 4 bar was higher but the decay in flux of permeate with time at 4 bar was more rapid. In the concentration mode, albeit flux behavior was nearly the same as in total recirculation mode; the values of flux were much lower in concentration mode. The CMF had a noticeable impact on the physiochemical properties of apple juice, such as reduction in viscosity, turbidity and soluble solids. However, no change was noticed in the pH of apple juice. The study showed that CMF process is suitable for clarification of apple juice. The product obtained can be applied further to juice processing.

Author Biographies

Fawad Khan, Department of Chemical Engineering University of Engineering and Technology, Peshawar

Department of Chemical Engineering
University of Engineering and Technology, Peshawar

Mohammad Younus, Department of Chemical Engineering University of Engineering and Technology, Peshawar

Department of Chemical Engineering
University of Engineering and Technology, Peshawar

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