Role of milk constituents on critical conditions and deposit structure in skimmilk microfiltration (0.1 μm)

Crossflow microfiltration (0.1 μm) of skimmed milk is widely used in the dairy industry to separate casein micelles from soluble proteins. The accumulated matter at the membrane surface turns into an irreversible deposit in critical hydrodynamic conditions (CHC) ( J/ τ w) crit that irreversibly alte...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Separation and purification technology 2008-06, Vol.61 (1), p.33-43
Hauptverfasser:	Jimenez-Lopez, A.J.E., Leconte, N., Dehainault, O., Geneste, C., Fromont, L., Gésan-Guiziou, G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical chemistry Applied sciences Biological and medical sciences Chemical engineering Chemical Sciences Critical hydrodynamic conditions Crossflow microfiltration Deposit Exact sciences and technology Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Hydrodynamics of contact apparatus Membrane separation (reverse osmosis, dialysis...) Milk constituents Skimmed milk
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!