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vol. 4, nr. 2 (2004)
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Purification of diffusion juice with ultrafiltration ceramic membrane
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Piotr Regiec
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Department of Food Storage and Technology, University of Agriculture ul. Norwida 25, 50-375 Wrocław |
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vol. 4 (2004), nr. 2,
pp. 491-500
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abstract:
The aim of the present study was to determine the usefulness of a FAIRLEY 0.2 mm ceramic membrane for diffusion juice purification. Filtration was carried out with: distilled water, sucrose solution of 15% concentration, diffusion juice from sugar factory and diffusion juice obtained under laboratory conditions. It was found that 15% sucrose solution had by ca. 35% smaller filtrate flux than water, under the same conditions. Purity of juices after ultrafiltration did not depend on process temperature. Juice elimination efficiency and filtration efficiency depend on diffusion juice quality. Filtration of diffusion juice with a 0.2 mm ceramic membrane resulted in an elimination efficiency similar to that of classical method. It seems that, in the future, filtration may replace, partly or totally, the classical purification of juice, which however still requires much research.
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keywords:
diffusion juice, ultrafiltration, ceramic membrane, elimination efficiency
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original in:
English
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