Modeling of Gel Layer-Controlled Fruit Juice Microfiltration in a Radial Cross Flow Cell

Abstract

An analysis of gel layer-controlled microfiltration in a radial cross flow cell is presented in this study. Clarification of a real fruit juice, i.e., cactus pear juice is considered. An expression of Sherwood number is derived using an integral method under the framework of boundary layer theory. The effects of viscosity and temperature are incorporated in the Sherwood number relationship through the Sieder–Tate type correction factor and Stokes–Einstein equation, respectively. The transient flux behavior is modeled successfully both for the total recycle mode and batch concentration mode of operation. The model parameters are evaluated from the total recycle mode and are used in the predictive calculation of the batch concentration mode. In batch concentration mode of filtration, the model predicted results match excellently with the experimental data.