Determination of Gel Volume Deposited on Ultrafiltration Membranes

Gaddis, J. L.; Jernigan, D.A.; Spencer, H. Garth

doi:10.1021/bk-1985-0281.ch030

Cited by 3 publications

(1 citation statement)

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“…In 1997, De et al [ 137 ] proposed a model that describes fouling as a boundary layer (based on film theory) composed of low molecular weight particles and a gel layer comprising the high molecular weight particles. The gel layer acts as a porous barrier, and it is considered a resistance in this model [ 154 , 155 , 156 ]. The model has been validated with different matrices such as orange juice [ 61 ], sucrose [ 137 ], stevia extract [ 157 ], and industrial wastewater [ 141 ].…”

Section: Theorymentioning

confidence: 99%

Prediction of Permeate Flux in Ultrafiltration Processes: A Review of Modeling Approaches

et al. 2021

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In any membrane filtration, the prediction of permeate flux is critical to calculate the membrane surface required, which is an essential parameter for scaling-up, equipment sizing, and cost determination. For this reason, several models based on phenomenological or theoretical derivation (such as gel-polarization, osmotic pressure, resistance-in-series, and fouling models) and non-phenomenological models have been developed and widely used to describe the limiting phenomena as well as to predict the permeate flux. In general, the development of models or their modifications is done for a particular synthetic model solution and membrane system that shows a good capacity of prediction. However, in more complex matrices, such as fruit juices, those models might not have the same performance. In this context, the present work shows a review of different phenomenological and non-phenomenological models for permeate flux prediction in UF, and a comparison, between selected models, of the permeate flux predictive capacity. Selected models were tested with data from our previous work reported for three fruit juices (bergamot, kiwi, and pomegranate) processed in a cross-flow system for 10 h. The validation of each selected model's capacity of prediction was performed through a robust statistical examination, including a residual analysis. The results obtained, within the statistically validated models, showed that phenomenological models present a high variability of prediction (values of R-square in the range of 75.91–99.78%), Mean Absolute Percentage Error (MAPE) in the range of 3.14–51.69, and Root Mean Square Error (RMSE) in the range of 0.22–2.01 among the investigated juices. The non-phenomenological models showed a great capacity to predict permeate flux with R-squares higher than 97% and lower MAPE (0.25–2.03) and RMSE (3.74–28.91). Even though the estimated parameters have no physical meaning and do not shed light into the fundamental mechanistic principles that govern these processes, these results suggest that non-phenomenological models are a useful tool from a practical point of view to predict the permeate flux, under defined operating conditions, in membrane separation processes. However, the phenomenological models are still a proper tool for scaling-up and for an understanding the UF process.

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Section: Theorymentioning

confidence: 99%

Prediction of Permeate Flux in Ultrafiltration Processes: A Review of Modeling Approaches

et al. 2021

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Modeling of ultrafiltration process for a two-component aqueous solution of low and high (gel-forming) molecular weight solutes

Bhattacharya

1997

Journal of Membrane Science

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Optimization and Modeling of Apple Juice Cross‐flow Microfiltration with a Ceramic Membrane

Qiu

McLELLAN

1993

Journal of Food Science

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The performance of a 0.2 km ceramic membrane for clarification of depectinized apple juice was studied. The results showed that the flux was higher at high feed velocities (14.6 m/set) and high temperatures (5o"C), and the transmembrane pressure was a positive factor only at high temperatures. The juice flux at optimal conditions was between 4&J-500'kg/hr.m*. Filtration of juice with pectin resulted in flux decreases of 40-50% compared to deoectinized juice. Periodic backflushing during processing' at optimal conditions, i.e., high temperature, high feed velocity and low pressure, did not significantly increase the juice flux.

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Determination of Gel Volume Deposited on Ultrafiltration Membranes

Cited by 3 publications

References 0 publications

Prediction of Permeate Flux in Ultrafiltration Processes: A Review of Modeling Approaches

Prediction of Permeate Flux in Ultrafiltration Processes: A Review of Modeling Approaches

Modeling of ultrafiltration process for a two-component aqueous solution of low and high (gel-forming) molecular weight solutes

Optimization and Modeling of Apple Juice Cross‐flow Microfiltration with a Ceramic Membrane

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