Table 6.
Description of the UF membrane, operating conditions, and physicochemical characteristics of the fruit juices analyzed in this work *.
| Bergamot | Kiwi Fruit | Pomegranate | Reference | |
|---|---|---|---|---|
| DCQ II-006C | Koch Series-Cor TM HFM 251 | FUC 1582 | ||
| Membrane characteristics and operation | ||||
| Membrane material | Polysulfone (PS) | Polyvinylidene fluoride (PVDF) | Triacetate cellulose (CTA) | - |
| Configuration | Hollow Fiber | Tubular | Hollow Fiber | - |
| Area (m2) | 0.16 | 0.23 | 0.26 | - |
| MWCO (kDa) | 100 | 100 | 150 | - |
| ΔP (bar) | 1 | 0.85 | 0.6 | - |
| Temperature (°C) | 20 | 25 | 25 | - |
| Flow (Lh−1) | 114 | 800 | 400 | - |
| Porosity (dimensionless) | 0.0057 | 1.1 | 0.0007 | |
| Tortuosity (dimensionless) | 3 | 3 | 0.03 | - |
| Membrane thickness (m) | 4.7 × 10−7 | 2.0 × 10−6 | 0.00023 | [34] |
| Pore density, N (number of pores m−1) |
6.0 × 1012 | 4.0 × 1016 | 1.0 × 1013 | [46] |
| Module length, L (mm) | 330 | 406 | 136 | [61] |
| Module diameter (m) | 0.0021 | 0.025 | 0.0008 | [30,46,192] |
| Hydraulic resistance (m−1) | 3.6 × 1012 | 1.6 × 1012 | 2.1 × 1012 | - |
| Hydraulic permeability (mPa−1s−1) | 2.7 × 10−10 | 5.9 × 10−10 | 4.6 × 10−10 | - |
| Fruit juices characteristics | ||||
| Total soluble solids (°Brix) | 9.4 | 12.6 | 18.7 | [30,38,43,193] |
| Titratable Acidity | 53.86 (gL−1) | - | 1.04 (% citric acid) | [30,38,43,193] |
| pH | 2.40 | 3.19 | 3.61 | [30,38,43,193] |
| Total phenolic compounds | 660 (mg/L) | 421.6 (mg/L) | 1930 (mg GAE/100 L) | [30,38,43,193] |
| Turbidity (%) | 33.67 | - | [30,38,43,193] | |
| Feed density, ρ (kgm−3) | 1091 | 1070 | 1131 | [194,195] |
| Feed viscosity, μ (Pa s) | 0.0019 | 0.0014 | 0.0017 | [31,196] |
| Concentration in food (%) | 12 | 10.08 | 4.9 | [27,33,36] |
(*) The Supplementary Material includes the equations of density and viscosity as function of the concentration, used for the batch concentration analysis.