Abstract
The application of cross-flow filtration for clarifying cider fermentation broths with both micro- and ultra-porous membranes is considered. Steady state fluxes with broths can be less than 10% of clean water values and a significant cause in addition to yeast cells was identified as material with sub-cellular dimensions (found both in the medium and generated during the fermentation). Further work also showed that altering solution pH will also markedly reduce fluxes, in particular those through micro-porous membranes.
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