The Experts below are selected from a list of 4275 Experts worldwide ranked by ideXlab platform
Sueli Teresa Davantel De Barros - One of the best experts on this subject based on the ideXlab platform.
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clarification of passion fruit juice by microfiltration analyses of operating parameters study of membrane Fouling and juice quality
Journal of Food Engineering, 2012Co-Authors: Ricardo Cardoso De Oliveira, Roselene Caleffi Doce, Sueli Teresa Davantel De BarrosAbstract:Abstract In this study, the performance of two membranes were compared – tubular ceramic and hollow fiber poly(imide) – under transmembrane pressure of 0.5 and 1 bar, for the clarification of passion fruit pulp pre-treated by centrifugation and enzymatic treatment at the concentrations of 150 and 300 ppm. Nutritional and sensorial qualities of the clarified juice obtained were evaluated. Thus, it was possible to observe that the most adequate condition for the clarification of passion fruit pulp was with enzymatic treatment at 150 ppm and its posterior microfiltration at the ceramic tubular membrane of 0.3 μm with transmembrane pressure of 0.5 bar. The Fouling Mechanism was identified by estimation of model parameters according to a nonlinear regression by Bayesian inference. Analysis of the Fouling Mechanism results revealed that hollow fiber membrane is controlled by a cake filtration Mechanism, and internal pore blocking Fouling Mechanism controls ceramic tubular membrane.
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Beer Clarification with polysulfone membrane and study on Fouling Mechanism
Brazilian Archives of Biology and Technology, 2011Co-Authors: Ricardo Cardoso De Oliveira, Sueli Teresa Davantel De BarrosAbstract:The aims of the present work were to study the relationship between the fluxes, permeate quality, and Fouling Mechanism. A polysulfone membrane with 100 KDa and 0.12 m2 of surface area was used. Permeate fluxes were measured for different pressures (0.5, 1.0, 1.5, and 2.0 bar) at the same temperature of 8 oC. The fluxes measured for each pressure ranged from 22, 24, 27 and 30 kg h-1m-2 at 0.5, 1.0, 1.5 and 2.0 bar, respectively. Samples of the feed and permeate were analyzed for pH, color, turbidity, sugar, bitterness, and proteins. The Fouling Mechanisms observed were cake filtration, partial pore blocking, and complete pore blocking.
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study of Fouling Mechanism in pineapple juice clarification by ultrafiltration
Journal of Membrane Science, 2003Co-Authors: Sueli Teresa Davantel De Barros, C M G Andrade, Elisabete Scolin Mendes, L PeresAbstract:The flux behavior of ceramic and polysulfone membranes was examined during cross-flow ultrafiltration (UF) of depectinized pineapple juice. The effects of transmembrane pressure (TMP) and temperature on membrane Fouling have been evaluated. The observed flux decay was modeled using a modified form of the differential equation used to describe classical dead-end filtration process. The Mechanism of Fouling during the cross-flow ultrafiltration was identified by estimation of the parameters model according to a nonlinear regression optimization procedure. Analysis of the results revealed that hollow fiber membrane separation process is controlled by a cake filtration Mechanism and a pore blocking Fouling Mechanism controls ceramic tubular membrane. The model parameter k was modeled as a temperature and transmembrane pressure function for each combination juice-membrane. The main physical chemistry properties of pineapple juice were evaluated in order to determine the condition that supply the highest permeated flux and best clarified juice.
L Peres - One of the best experts on this subject based on the ideXlab platform.
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study of Fouling Mechanism in pineapple juice clarification by ultrafiltration
Journal of Membrane Science, 2003Co-Authors: Sueli Teresa Davantel De Barros, C M G Andrade, Elisabete Scolin Mendes, L PeresAbstract:The flux behavior of ceramic and polysulfone membranes was examined during cross-flow ultrafiltration (UF) of depectinized pineapple juice. The effects of transmembrane pressure (TMP) and temperature on membrane Fouling have been evaluated. The observed flux decay was modeled using a modified form of the differential equation used to describe classical dead-end filtration process. The Mechanism of Fouling during the cross-flow ultrafiltration was identified by estimation of the parameters model according to a nonlinear regression optimization procedure. Analysis of the results revealed that hollow fiber membrane separation process is controlled by a cake filtration Mechanism and a pore blocking Fouling Mechanism controls ceramic tubular membrane. The model parameter k was modeled as a temperature and transmembrane pressure function for each combination juice-membrane. The main physical chemistry properties of pineapple juice were evaluated in order to determine the condition that supply the highest permeated flux and best clarified juice.
Enrico Drioli - One of the best experts on this subject based on the ideXlab platform.
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clarification of blood orange juice by ultrafiltration analyses of operating parameters membrane Fouling and juice quality
Desalination, 2007Co-Authors: Alfredo Cassano, M Marchio, Enrico DrioliAbstract:Abstract Blood orange juice was clarified by cross-flow ultrafiltration (UF) using tubular polyvinylidenefluoride (PVDF) membranes. In experimental tests performed according to the total recycle mode the effect of transmembrane pressure (TMP), axial feed flow-rate and temperature on permeate fluxes was studied. The clarified juice was produced in experimental tests carried out according to the batch concentration mode working in optimal operating and fluid dynamic conditions. A theoretical evaluation of the Fouling effects on flux performance was performed by using a modified form of the differential equation used to describe classical dead-end filtration. The Fouling Mechanism during cross-flow UF was identified by estimation of the model parameters according to a nonlinear regression optimization procedure. The theoretical predictions, in terms of permeate flux as a function of time, resulted in a good agreement with the experimental data. Analysis of the results revealed that, in the fixed operating conditions of TMP and temperature, the Fouling Mechanism evolves from a partial to a complete pore blocking condition in dependence of the axial velocity. The quality of the samples coming from the UF process was evaluated in terms of: total soluble solids (TSS), suspended solids (SS), total antioxidant activity (TAA), ascorbic acid, flavonones and anthocyanins content. The resulting clarified orange juice was highly similar to the initial juice except for insoluble solids which were concentrated in the retentate stream. In the permeate of the process a low reduction of the TAA (1.5%) was observed with respect to the fresh juice.
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ANALYSIS OF THE Fouling Mechanism IN MICROFILTRATION OF ORANGE JUICE
Journal of Food Processing and Preservation, 1996Co-Authors: S. Todisco, L. Peña, Enrico Drioli, P. TallaricoAbstract:The purpose of this work is theoretical and experimental evaluation of Fouling effects on flux performance in clarification of freshly squeezed orange juice by cross-flow microfiltration. To identify optimum operating conditions to minimize Fouling effects, juice was microfiltered on a laboratory scale plant varying axial velocity and transmembrane pressure difference. The observed flux decay was modeled using a modified form of the differential equation used to describe classical dead-end filtration processes. The Mechanism of Fouling during cross-flow microfiltration was identified by estimation of the model parameters according to a nonlinear regression optimization procedure. Analysis of the results revealed that the separation process is controlled by a cake filtration Fouling Mechanism as the juice is fed at relatively low velocity (i.e., Re = 5000) and the system is operated at low transmembrane pressure difference. In these operating conditions the permeate flux decays within the first 20-30 min to gradually achieve a limit value. At higher Reynolds number (Re = 15,000), an increase in applied transmembrane pressure (i.e., from 0.3 to 1 bar) allows the limit permeate flux to increase by a factor of about 4. In these conditions the filtration process is controlled by a complete pore blocking Fouling Mechanism, and the permeate flux becomes approximately invariant with respect to time, and a negligible decay may be observed. Evaluation of specific energy consumption involved in the filtration process is reported.
Meijia Zhang - One of the best experts on this subject based on the ideXlab platform.
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a novel insight into membrane Fouling Mechanism regarding gel layer filtration flory huggins based filtration Mechanism
Scientific Reports, 2016Co-Authors: Qian Lei, Meijia Zhang, Liguo Shen, Baoqiang Liao, Hongjun LinAbstract:This study linked the chemical potential change to high specific filtration resistance (SFR) of gel layer, and then proposed a novel membrane Fouling Mechanism regarding gel layer filtration, namely, Flory-Huggins based filtration Mechanism. A mathematical model for this Mechanism was theoretically deduced. Agar was used as a model polymer for gel formation. Simulation of the mathematical model for agar gel showed that volume fraction of polymer and Flory-Huggins interaction parameter were the two key factors governing the gel SFR, whereas, pH and ionic strength were not related with the gel SFR. Filtration tests of gel layer showed that the total SFR value, effects of pH and ionic strength on the gel SFR well agreed with the perditions of model’s simulation, indicating the real occurrence of this Mechanism and the feasibility of the proposed model. This Mechanism can satisfactorily explain the extremely high SFR of gel layer, and improve fundamental insights into membrane Fouling regarding gel layer filtration.
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a new insight into membrane Fouling Mechanism in submerged membrane bioreactor osmotic pressure during cake layer filtration
Water Research, 2013Co-Authors: Meijia Zhang, Jianrong Chen, Huachang Hong, Ai-jun Wang, Wei Peng, Yiming He, Linxian Ding, Ye Zhang, Haiying YuAbstract:Abstract Big gap between experimental filtration resistance of cake layer formed on membrane surface and the hydraulic resistance calculated through the Carman–Kozeny equation, suggested the existence of a new membrane Fouling Mechanism: osmotic pressure during cake layer filtration in SMBR system. An osmotic pressure model based on chemical potential difference was then proposed. Simulation of the model showed that osmotic pressure accounted for the major fraction of total operation pressure, and pH, applied pressure and ionic strength were the key determining factors for osmosis effect. It was found that, variations of osmotic pressure with pH, applied pressure and added ionic strength were well coincident with perditions of model's simulation, providing the first direct evidences of the real occurrence of osmosis Mechanism and the feasibility of the proposed model. These findings illustrate the essential role of osmotic pressure in filtration resistance, and improve fundamental understanding on membrane Fouling in SMBR systems.
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osmotic pressure effect on membrane Fouling in a submerged anaerobic membrane bioreactor and its experimental verification
Bioresource Technology, 2012Co-Authors: Jianrong Chen, Meijia Zhang, Ai-jun Wang, Hongjun Lin, Huachang HongAbstract:A laboratory-scale submerged anaerobic membrane bioreactor (SAnMBR) treating sewage was used to investigate the membrane Fouling Mechanism. Characterization of cake layer formed on membrane surface showed that cake layer was hydrated, rich of extracellular polymeric substances (EPS) and negative charged with the charge density of 0.21-0.46 meq/kg MLSS. Detailed analysis revealed a new membrane Fouling Mechanism, osmotic pressure during cake layer filtration process due to the interception of ions. An osmotic pressure model was then developed to elaborate the existence of osmotic pressure and to estimate the contribution of osmotic pressure to membrane Fouling. The calculated results showed that osmotic pressure accounted for the largest fraction of total operation pressure, indicating that osmotic pressure generated by the retained ions was one of the major Mechanisms responsible for membrane Fouling problem in MBRs. These findings provided a new insight into membrane Fouling in MBRs. (C) 2012 Elsevier Ltd. All rights reserved.
Huachang Hong - One of the best experts on this subject based on the ideXlab platform.
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a new insight into membrane Fouling Mechanism in submerged membrane bioreactor osmotic pressure during cake layer filtration
Water Research, 2013Co-Authors: Meijia Zhang, Jianrong Chen, Huachang Hong, Ai-jun Wang, Wei Peng, Yiming He, Linxian Ding, Ye Zhang, Haiying YuAbstract:Abstract Big gap between experimental filtration resistance of cake layer formed on membrane surface and the hydraulic resistance calculated through the Carman–Kozeny equation, suggested the existence of a new membrane Fouling Mechanism: osmotic pressure during cake layer filtration in SMBR system. An osmotic pressure model based on chemical potential difference was then proposed. Simulation of the model showed that osmotic pressure accounted for the major fraction of total operation pressure, and pH, applied pressure and ionic strength were the key determining factors for osmosis effect. It was found that, variations of osmotic pressure with pH, applied pressure and added ionic strength were well coincident with perditions of model's simulation, providing the first direct evidences of the real occurrence of osmosis Mechanism and the feasibility of the proposed model. These findings illustrate the essential role of osmotic pressure in filtration resistance, and improve fundamental understanding on membrane Fouling in SMBR systems.
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osmotic pressure effect on membrane Fouling in a submerged anaerobic membrane bioreactor and its experimental verification
Bioresource Technology, 2012Co-Authors: Jianrong Chen, Meijia Zhang, Ai-jun Wang, Hongjun Lin, Huachang HongAbstract:A laboratory-scale submerged anaerobic membrane bioreactor (SAnMBR) treating sewage was used to investigate the membrane Fouling Mechanism. Characterization of cake layer formed on membrane surface showed that cake layer was hydrated, rich of extracellular polymeric substances (EPS) and negative charged with the charge density of 0.21-0.46 meq/kg MLSS. Detailed analysis revealed a new membrane Fouling Mechanism, osmotic pressure during cake layer filtration process due to the interception of ions. An osmotic pressure model was then developed to elaborate the existence of osmotic pressure and to estimate the contribution of osmotic pressure to membrane Fouling. The calculated results showed that osmotic pressure accounted for the largest fraction of total operation pressure, indicating that osmotic pressure generated by the retained ions was one of the major Mechanisms responsible for membrane Fouling problem in MBRs. These findings provided a new insight into membrane Fouling in MBRs. (C) 2012 Elsevier Ltd. All rights reserved.