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KMID : 1007519970060030140
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Food Science and Biotechnology
1997 Volume.6 No. 3 p.140 ~ p.144
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Characteristics of the Gel Layer Formation in the Clarification Process of Apple Juice with an Ultrafiltration Process
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Choi Yong-Hee
Hur Sang-Sun
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Abstract
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In order to better understand the influence of processing conditions on permeate flux in the ultrafiltration system with the hollow fiber module in the clarification of apple juice, the effects of fluid behavior, diffusion coefficient, mass transfer coefficient and gel layer were studied for various processing conditions. Pure water permeability was increased linearly with the increase of pressure. The characteristics of fluid behavior were studied in the region of laminar flow in the module because the Reynolds number of the stream in the membrane module ranged between 350 and 700. Diffusion and mass transfer coefficient increased linearly as temperature and flow rate increased. In the case of gel layer resistance to the different processing conditions, gel layer resistance increases as the pressure increases. However, gel resistance decreased as the temperature and the flow rate increased.
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