Pressure‐driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: Modeling of permeate flux decline and optimization of process parameters
S. Abdullah, Sankha Karmakar, Rama Chandra Pradhan, Sabyasachi Mishra
Abstract
The process parameters such as rotational speed, time, membrane pore size and transmembrane pressure were chosen for centrifugation and microfiltration, respectively. The artificial neural network-genetic algorithm technique was followed to achieve the optimized process parameters for centrifugation (7532 rpm rotational speed and 52.6 min time). Likewise, the optimum process conditions for microfiltration were obtained as 0.2 µm membrane pore size and 138 kPa transmembrane pressure. At this optimum condition, 88% tannin content, 97% turbidity, and 95% color has been removed, and 87% ascorbic acid content and 97% TSS have been preserved in the clarified juice. Besides, a high steady-state permeate flux of 74.87 l/m2.h was also achieved at this optimum condition. Furthermore, a resistance-in-series model was developed which can accurately represent the flux behavior of the microfiltration system. Hence, microfiltration coupled with centrifugation can be effectively utilized to remove tannin from cashew apple juice, the primary reason behind consumer acceptability.