Nanofiltration (NF) and reverse osmosis (RO) systems were compared using grape juice as feed solution. The initial permeate flux (J) was 7.4, 8.1, and 1.7dm3 m-2 h-1 with NF membranes DS and DK, and RO membrane SWC, respectively. The exponential decay of J in the above NF and RO membranes was characterized by a fouling index equal to 0.16, 0.22, and 0.24, respectively. The permeability of NF membrane DS doubled by increasing the working pressure from 32 to 45 bar. Despite the additional power (+30%) required to work at the higher pressure value there was an energy saving per unit permeate of approximately 35%. The working pressure and temperature affected the selectivity of NF membranes. As expected, a direct relationship between membrane permeability and working temperature occurred; the permeate flux of NF membrane DS increased by about 3% per degree of temperature rise. © 2001 Elsevier Science Ltd. All rights reserved.

Ferrarini R., Versari A., Galassi S. (2001). A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment. JOURNAL OF FOOD ENGINEERING, 50(2), 113-116 [10.1016/S0260-8774(00)00199-0].

A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment

Versari A.
Membro del Collaboration Group
;
Galassi S.
Membro del Collaboration Group
2001

Abstract

Nanofiltration (NF) and reverse osmosis (RO) systems were compared using grape juice as feed solution. The initial permeate flux (J) was 7.4, 8.1, and 1.7dm3 m-2 h-1 with NF membranes DS and DK, and RO membrane SWC, respectively. The exponential decay of J in the above NF and RO membranes was characterized by a fouling index equal to 0.16, 0.22, and 0.24, respectively. The permeability of NF membrane DS doubled by increasing the working pressure from 32 to 45 bar. Despite the additional power (+30%) required to work at the higher pressure value there was an energy saving per unit permeate of approximately 35%. The working pressure and temperature affected the selectivity of NF membranes. As expected, a direct relationship between membrane permeability and working temperature occurred; the permeate flux of NF membrane DS increased by about 3% per degree of temperature rise. © 2001 Elsevier Science Ltd. All rights reserved.
2001
Ferrarini R., Versari A., Galassi S. (2001). A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment. JOURNAL OF FOOD ENGINEERING, 50(2), 113-116 [10.1016/S0260-8774(00)00199-0].
Ferrarini R.; Versari A.; Galassi S.
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/895383
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 54
  • ???jsp.display-item.citation.isi??? 45
social impact