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Mathematical modeling of crossflow microfiltration of diluted malt extract suspension by tubular ceramic membranes

Kazemi, M. A ; Sharif University of Technology | 2013

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  1. Type of Document: Article
  2. DOI: 10.1016/j.jfoodeng.2013.01.029
  3. Publisher: 2013
  4. Abstract:
  5. The practical application of microfiltration in brewing industry is hindered by severe membrane fouling and subsequent permeate flux decline. A theoretical and experimental study on the effect of operating parameters, which influence the crossflow microfiltration of beer and beer quality was performed. A mathematical model is developed to better understanding of the fouling layer characteristics. The experiments were conducted for different ranges of pressures, temperatures and shear rates. An optimum transmembrane pressure of 1.1 bar is suggested to maximize both the steady state and average permeate fluxes. The results of numerical simulation were in a good accordance with the experimental data
  6. Keywords:
  7. Malt extract ; Cake formation ; Diluted malt extract ; Flux decline ; Modeling ; Crossflow membranes ; Crossflow microfiltration ; Crossflow membrane microfiltration ; Theoretical and experimental ; Transmembrane pressures ; Tubular ceramic membranes ; Ceramic membranes ; Mathematical models ; Membrane fouling ; Models ; Microfiltration
  8. Source: Journal of Food Engineering ; Volume 116, Issue 4 , 2013 , Pages 926-933 ; 02608774 (ISSN)
  9. URL: http://www.sciencedirect.com/science/article/pii/S0260877413000460