Study of different fouling mechanisms during membrane clarification of red plum juice
Version of Record online: 1 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 58–64, January 2014
How to Cite
Nourbakhsh, H., Emam-Djomeh, Z., Mirsaeedghazi, H., Omid, M. and Moieni, S. (2014), Study of different fouling mechanisms during membrane clarification of red plum juice. International Journal of Food Science & Technology, 49: 58–64. doi: 10.1111/ijfs.12274
- Issue online: 16 DEC 2013
- Version of Record online: 1 AUG 2013
- Manuscript Accepted: 27 JUN 2013
- Manuscript Received: 29 APR 2013
Figure S1. Plate and frame membrane unit: (1) membrane, (2) feed tank, (3) pump, (4) pressure meter, (5) permeate tank, (6) balance, (7) water bath, (8) transmitter, (9) inverter.
Figure S2. Cross-section images of treated membranes at different processing parameters (× 2500): (A) MCE 0.025 μm; (B) MCE 0.1 μm; (C) MCE 0.22 μm, v = 0.2 m/s; (D) MCE 0.22 μm, v = 0.5 m/s; (E) MCE 0.22 μm, P = 2.1 bar and (F) MCE 0.22 μm, P = 2.9 bar.
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