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Article: Researchers from University of Tehran detail new studies and findings in the area of food science.
- Article from:
- Food Weekly News
- Article date:
- November 19, 2009
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"The effect of pressure, velocity, pretreatment, membrane type and pore size on fouling mechanisms were evaluated. Pomegranate juice was treated with polyvinylidene fluoride (PVDF) 0.22 mu m and mixed cellulose ester (MCE) 0.1 mu m at different pressures," investigators in Iran report.
"Cake formation which was the dominant mechanism was formed in the first stages of process and, as the filtration proceeded, intermediate, standard, and complete blocking, respectively occurred at higher pressure (5 kPa). At lower pressure (0.5 kPa) the last mechanism did not occur. cake formation was the only mechanism in MCE 0.22 mu m, however, others occurred with MCE 0.1 mu m ...