Developing a technique for the removing of a gel layer in the process of membrane treatment of pectin extract
| Autor: | Gregoriy Deynichenko, Vasyl Guzenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Оleksandr Omelchenko, Dmytro Horielkov, Olga Melnik, Olha Korolenko |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Materials science
food.ingredient Pectin 020209 energy 0211 other engineering and technologies Ultrafiltration Energy Engineering and Power Technology 02 engineering and technology pectin extract complex mixtures Industrial and Manufacturing Engineering vibration stirring law.invention food law Management of Technology and Innovation 021105 building & construction lcsh:Technology (General) 0202 electrical engineering electronic engineering information engineering lcsh:Industry Electrical and Electronic Engineering ultrafiltration concentration Filtration Chromatography membrane treatment Applied Mathematics Mechanical Engineering digestive oral and skin physiology food and beverages Permeation Computer Science Applications Membrane Temperature and pressure Control and Systems Engineering Scientific method polarization layer lcsh:T1-995 lcsh:HD2321-4730.9 Layer (electronics) |
| Zdroj: | Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (106), Pp 63-69 (2020) |
| ISSN: | 1729-4061 1729-3774 |
| Popis: | A new technique for removing a gel layer from the membrane surface during the ultrafiltration concentration of pectin extract has been considered. An experimental setup has been designed and a procedure for processing the results of studying the process of the concentration of pectin extracts has been devised, using a technique of removing a gel layer from the membrane surface. The paper reports the results of studying the application of a vibration stirring technique to eliminate the gel layer and its effect on membrane performance. Mathematical models have been built and the modes to perform the process of the ultrafiltration of pectin extract by using vibration stirring have been determined. The graphical dependences of the quantitative and qualitative characteristics of pectin concentrate (the concentration of pectin substances and dry substances in the concentrate and permeate) have been given that depend on the input parameters of the temperature and pressure of the ultrafiltration concentration process. An analysis of the given characteristics has made it possible to establish the rational input parameters for the process of concentrating pectin extracts. The rational operating parameters of the process of concentrating pectin extracts when using a new technique for eliminating the gel layer are the filtration pressure of 0.4–0.5MPa, a temperature of 35...45°С, a duration of 1.5–2.0 hours, and a vibration stirring speed of 1.5‒1.7m/s. This study was performed with the aim of intensifying the membrane concentration of pectin extracts, improving the technical level of the concentration process, and implementing the developed technique under industrial conditions. Based on the research results, the expediency of using a new technique for removing the gel layer has been established. Further implementation of these results in the food and processing industry would make it possible to apply them in the production of a wide range of pectin products |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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