NDLI: Identification of Fouling Mechanism During Ultrafiltration of Stevia Extract

Content Provider	Springer Nature Link
Author	Mondal, Sourav Rai, Chhaya De, Sirshendu
Copyright Year	2011
Abstract	Stevioside is one of the naturally occurring sweetener, which can be widely applied in food, drinks, medicine, and daily chemicals. Membrane separation has potential application in clarification of stevioside from pretreated stevia extract by ultrafiltration. In the present study, namely 5-, 10-, 30-, and 100-kDa molecular weight cutoff membranes have been used. Quantification of membrane fouling during ultrafiltration is essential for improving the efficiency of such filtration systems. A systematic analysis was carried out to identify the prevailing mechanism of membrane fouling using a batch unstirred filtration cell. It was observed that the flux decline phenomenon was governed by cake filtration in almost all the membranes. For 100 kDa membrane, both internal pore blocking and cake filtration are equally important. Resistance in series analysis shows that the cake resistance is several orders of magnitude higher than the membrane resistance. The cake resistance is almost independent of transmembrane pressure drop, which indicates the incompressible nature of the cake. A response surface analysis was carried out to quantify the development of cake resistance with time during ultrafiltration of various membranes. Quality parameters show that the 30-kDa membrane is better suited for clarification purposes. Identification of the fouling mechanism would aid in the process of design and scaling up of such clarification setup in future.
Starting Page	931
Ending Page	940
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	6
Issue Number	4
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-12-13
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Stevioside Clarification Ultrafiltration Permeate flux Resistance Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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