Document Type : Research Article
Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran.
Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Iran.
Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
Department of Food Technology, College of Aburaihan, University of Tehran, Pakdasht, Iran
Apple juice can be clarified by ultrafiltration; however, fouling is a limiting factor against industrialization of the process. A scraped-surface membrane unit was designed and constructed to reduce fouling during membrane clarification of apple juice using polyether sulfone membrane with a pore size of 4 kDa. The effects of blade rotation speed (0, 600, 1400 and 2200 rpm), transmembrane pressure (0.5, 1 and 1.5 bar), feed flow rate (10, 15 and 20 mL/s) and distance between the blade and the membrane surface (2 and 5 mm) were evaluated on the permeate flux. The results revealed that increasing the blade rotation speed up to 600 rpm would increase the permeate flux, but further elevation of rotation did not affect the permeate flux. The optimized operating condition was obtained at low transmembrane pressure, feed flow rate, and short distance between the blade edge and the membrane surface. The study of the physicochemical properties of apple juice during clarification indicated that the designed system could reduce the turbidity of the juice by more than 99%. Other properties also changed to almost the same extent as in non-rotating systems.