Abstract
The experiment was carried out to investigate the influence of membrane pore size and hydrophobicity on the quality of clarified pineapple wine and fouling characteristics, using stirred cell dead–end microfiltration. The test membranes were mixed cellulose acetate (MCE, pore size 0.45 and 0.22 μm), modified polyvinylidene fluoride (MPVDF, 0.22 μm) and polyethersulfone (PESF, 0.22 μm). It was found that all types of membrane successfully clarified the pineapple wine. The membrane pore size and hydrophobicity played an importance role in membrane fouling, both reversible and irreversible. Regarding the permeate flux and fouling, 0.45 μm MCE was the most suitable for pineapple wine clarification. However, intensive organoleptic test with pilot scale would be needed.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Applied Membrane Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
