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Keywords:

  • ultrafiltration;
  • electrophoresis;
  • complete pore blocking;
  • cake formation;
  • pectin

Abstract

An analysis for the flux decline and identification of dominant fouling mechanism in electric field enhanced cross-flow ultrafiltration (UF) is proposed. The model is developed based on the modification of Hérmia's approach for constant pressure dead-end filtration laws. Electric field-assisted cross-flow UF experiments of synthetic juice (a mixture of pectin and sucrose) are performed in a rectangular flow channel. Using the flux decline data, the dominant fouling mechanism is identified by estimation of model parameters. The effect of various operating conditions such as electric field, feed solute concentration, cross-flow velocity, and transmembrane pressure on the flux decline and the corresponding fouling mechanism are studied. Experimental results show that electric field has significant effect on the onset of cake formation as well as on the enhancement in permeate flux. Model-predicted results are successfully compared with the experimental data. © 2011 American Institute of Chemical Engineers AIChE J, 2012