Optimization and Modeling of Apple Juice Cross‐flow Microfiltration with a Ceramic Membrane

The performance of a 0.2 μm ceramic membrane for clarification of depectinized apple juice was studied. The results showed that the flux was higher at high feed velocities (14.6 m/seC) and high temperatures (50°C), and the transmembrane pressure was a positive factor only at high temperatures. The juice flux at optimal conditions was between 400–500 kg/hr.m 2 . Filtration of juice with pectin resulted in flux decreases of 40–50% compared to deoectinized juice. Periodic back‐flushing during processing at optimal conditions, i.e., high temperature, high feed velocity and low pressure, did not significantly increase the juice flux.