Feasibility of Low-Cost Kaolin–Based Ceramic Membranes for Organic Lagernaria siceraria Juice Production

Abstract

This article addresses the technical and cost competitiveness of microfiltration and centrifugation to produce organic clarified bottle gourd juice. The microfiltration (MF) process was conducted for fresh and centrifuged juices and for transmembrane pressures ranging from 103.4 to 172.4 kPa. Pertinent flux decline was extensively analyzed to account for the extent of irreversible membrane fouling using resistances in series model, flux decline, and recovery ratios. Feed, centrifuged, and permeate juice samples were evaluated for nutritional content and physico-chemical parameters to affirm that MF of fresh juice is the best among all investigated cases. Compared with the centrifugation process, the MF process performed comparatively better in terms of cost competitiveness, juice clarity, microbial, and protein rejection. For a variation in juice production capacity of 110–10,000 L, the MF-based juice processing cost varied from 1.19 to 0.37 $/L, which accounts to 31.27–26.32% of fresh juice cost to infer upon promising performance of the low-cost ceramic membranes.