Microfiltration was used to clarify pomegranate juice using two polyvinylidene fluoride membranes with pore sizes of 022 and 045 pm Changes were studied in the chemical properties of the juice after passing through each membrane Characteristics such as turbidity changed for both membranes (more than 95%) The permeate flux decreased over time as a result of membrane fouling The degree of decline in the membrane with pore size of 022 pm was greater than another one In both membranes fouling resistance increased over time from 5 x 10(9) m(2)/kg to 4 43 x 10(10) m(2)/kg for 0 22 mu m and to 1 29 x 10(10) m(2)/kg for 0 45 mu m after 45 min This increase had a sharp slope in the first stages of the testing Fouling index changes over time showed similar behavior Scanning electron microscopy images showed that the cake layer had the greatest impact on membrane fouling after processing by preventing turbid components from entering pores (C) 2010 Elsevier BV All rights reserved