Cross flow micro-filtration unit (Prototype) installed with ceramic membrane used for fermented mangosteen beverage
Paper ID : 1395-MST2015-FULL
Authors:
Darunee Bhongsuwan *1, Duangporn Kantachote2, Nucharee Chomchoey3, Mantana Boripan4, Tripob Bhongsuwan5
1Department of Material Science and technology, Faculty of Science, Prince of Songkla University (PSU), Songkhla 90112, Thailand 90112
2Faculty of Science, Prince of Songkla University 15 Karnjanavanich Rd., Hat Yai, Songkhla 90110 Tel: +66 74 288022 Fax: +66 74 558844
3Department of Materials Science and TechnologyFaculty of Science, Prince of Songkla University 15 Karnjanavanich Rd., Hat Yai, Songkhla 90110
4Membrane Science and Technology Research Center, Prince of Songkla University (PSU), Hatyai 90110
5Department of Physic Faculty of Science, Prince of Songkla University 15 Karnjanavanich Rd., Hat Yai, Songkhla 90110 Tel: +66 74 288022 Fax: +66 74 558844
Abstract:
Abstract

Tubular-type ceramic membranes made from alumina were prepared by slip casting method and characterized for filtration of fermented flesh mangosteen beverage. The tube dimensions are 20 mm outer diameter, 220 mm in length and 3 mm thickness. After sintering at temperature of 1100°C the ceramic membrane possessed an average porosity of 48-50 % with pore diameter of 0.3-1 micron. Filtration unit was designed to install 4 ceramic tubes (total surface area = 0.05 m2) with cross-flow pattern and made of stainless steel SS-304 with feed capacity of 2.2 liters. Tests showed the pure water flux of 750 L/m2/h at 5 psi that produced the permeate 37 L/h. The permeate flux was reduced to 26 L/m2/h or 1.37 L/h at 5-20 psi when tested with fermented flesh mangosteen beverage. It was found that TBC (total bacterial count) and LAB (Lactic acid bacteria) in feed solution (before filtration) were 6.20 and 4.60 log CFU/ml while in permeate solution (after filtration) were 3.50 and 3.40 log CFU/ml. The amounts of yeasts were reduced from 5.04 log CFU/ml in feed to 2.04 log CFU/ml in permeate. There were not significantly different of fermented flesh mangosteen beverage before and after filtration for the following parameters; electrical conductivity (EC), pH, sugar, acidity, antibacterial activity against the growth of pathogens (Salmonella typhimurium PSSCM0034, Staphylococcus aureus ATCC25923, Escherichia coli and Bacillus cereus) and antioxidant properties (total phenolic compound and DPPH-scavenging activity).
Keywords:
ceramic membrane, fermented flesh mangosteen beverage, micro- filtration
Status : Paper Accepted (Oral Presentation)