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<p>The combination of cross-flow ultrafiltration (UF) unit containing molecular weight cut-off membrane (3–3.5&#xa0;kDa), and electrical field (EF) were studied for clarification of depectinized date juice. The UF variables were pressure (1, 1.5, and 2&#xa0;bar), flow rate (10, 15, and 20 mL/s), and temperature (27 and 40&#xa0;°C), however, the EF had only one variable of strength (0–333.3&#xa0;V/m). While the permeate flux of UF was impacted significantly (<i>p</i> &lt; 0.05) by increasing its feed pressure and temperature, it did not change noticeably by rising UF flow rate. A statistical method was designed to investigate the simultaneous effects of UF feed-pressure and EF strength on the flux of resulting permeation. The results of fitting the experimental data to Hermia’s model revealed that the fouling index was significantly affected by employing EF (<i>P</i> &lt; 0.05). The cake layer (predominate membrane fouling mechanism) formation changed to intermediate blocking when the UF combined with EF. While the lowest cake layer resistance of UF was obtained at feed pressure of 1.5&#xa0;bar, EF employment reduced the total, irreversible, and cake layer resistances considerably. The statistical analysis demonstrated the significant effect of UF feed-pressure and EF strength on the permeate flux (<i>P</i> &lt; 0.05). Consequently, employing the EF (at strength of 333.3&#xa0;V/m) with UF (at transmembrane pressure of 1.5&#xa0;bar, feed flow rate of 10 mL/s, and process temperature of 40&#xa0;°C) increased the permeate flux up to 43%, and reduced the cake layer resistance up to 6 times. Furthermore, The SEM image confirmed the reduction of cake layer formation when the EF was used simultaneously with UF at the maximum strength level of 333.3&#xa0;V/m.</p>

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Combined effects of cross-flow ultrafiltration and electric field on clarification of depectinized date juice

  • 期刊论文

  • 发表日期：

    2025年6月4日

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  • Parnian Motaghian,
  • Ahmad Kalbasi-Ashtari,
  • Hossein Mirsaeedghazi,
  • Mostafa Soltani,
  • Mohammad Dehghani

摘要

The combination of cross-flow ultrafiltration (UF) unit containing molecular weight cut-off membrane (3–3.5 kDa), and electrical field (EF) were studied for clarification of depectinized date juice. The UF variables were pressure (1, 1.5, and 2 bar), flow rate (10, 15, and 20 mL/s), and temperature (27 and 40 °C), however, the EF had only one variable of strength (0–333.3 V/m). While the permeate flux of UF was impacted significantly (p < 0.05) by increasing its feed pressure and temperature, it did not change noticeably by rising UF flow rate. A statistical method was designed to investigate the simultaneous effects of UF feed-pressure and EF strength on the flux of resulting permeation. The results of fitting the experimental data to Hermia’s model revealed that the fouling index was significantly affected by employing EF (P < 0.05). The cake layer (predominate membrane fouling mechanism) formation changed to intermediate blocking when the UF combined with EF. While the lowest cake layer resistance of UF was obtained at feed pressure of 1.5 bar, EF employment reduced the total, irreversible, and cake layer resistances considerably. The statistical analysis demonstrated the significant effect of UF feed-pressure and EF strength on the permeate flux (P < 0.05). Consequently, employing the EF (at strength of 333.3 V/m) with UF (at transmembrane pressure of 1.5 bar, feed flow rate of 10 mL/s, and process temperature of 40 °C) increased the permeate flux up to 43%, and reduced the cake layer resistance up to 6 times. Furthermore, The SEM image confirmed the reduction of cake layer formation when the EF was used simultaneously with UF at the maximum strength level of 333.3 V/m.