OPTIMIZATION AND MODELING OF APPLE JUICE CROSS-FLOW MICROFILTRATION WITH A CERAMIC MEMBRANE

The performance of a 0.2 mum ceramic membrane for clarification of dep ectinized apple juice was studied. The results showed that the flux wa s higher at high feed velocities (14.6 m/sec) and high temperatures (5 0-degrees-C), and the transmembrane pressure was a positive factor onl y at high temperatures. The juice flux at optimal conditions was betwe en 400-500 kg/hr.m2. Filtration of juice with pectin resulted in flux decreases of 40-50% compared to depectinized juice. Periodic back-flus hing during processing at optimal conditions, i.e., high temperature, high feed velocity and low pressure, did not significantly increase th e juice flux.