Investigations of hydrodynamic permeability ceramic membranes for microfiltration

Faculty of Technology and Metallurgy, University of Belgrade, Belgrade (1)
Faculty of Agriculture, Belgrade-Zemun (2,4)
Chemical Engineering Department, Loughborough University, Loughborough, Leicestershire, UK (3)


This paper introduces the results of experimental investigations on the influence of operating parameters, such as feed flow rate, temperature, pressure difference in the microfiltration through the ceramic Kerasep membrane. The results confirmed earlier work on the same laboratory device for microfiltration. and they are the main condition for determination of kinetics juice clarification. Apart from investigations on the influence of operating parameters, the influence of membrane moisture on microfiltration was observed.

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Change of juice color during raspberry processing in fruit juice and fruit juice concentrate

Faculty of Agriculture, Belgrade-Zemun (1,2,3,4,5)


A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme®120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press. Raw raspberry juice was clarified either by membranes separation processes or by traditional treatments using gelatin and bentonite.

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