A generalized model for clarification of fruit juice during ultrafiltration under total recycle and batch mode

A generalized gel layer controlled filtration model is presented in this work. The model was developed using an integral method for analysing the concentration boundary layer and it was successfully applied to experimental ultrafiltration data obtained in the clarification of kiwi fruit juice by ultrafiltration (UF). Both total recycle and batch concentration modes were included in the model. Most model parameters, such as, gel layer concentration, viscosity, parameter in Sherwood number, etc., were obtained by minimizing the error involved between calculated values and experimental data. This generalized model can be utilized for ultrafiltration of any fruit juice.