Abstract
AbstractExperimental and theoretical studies were carried out to analyse the flux decline behaviour of limed sugarcane juice and retention characteristics of its components (total dissolved solids, sucrose and colour) in a rectangular cross flow ultrafiltration cell. Retentions of sucrose and total dissolved solids were found to increase with increase in pressure and feed bulk concentration. A theoretical model was developed to describe flux decline, combining the effects of formation of a gel‐like porous layer (constituting high molecular weight substances) and osmotic pressure controlled layer (constituting low molecular weight substances). Predictions were observed to be in good agreement.
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