Study of microfiltration of sweet cheese whey

被引：0
|
作者：
Ansari, Shiva [1 ]
Zokaee, Farzin [1 ]
Kaghazchi, Tahereh [1 ]
Masoodi, Shahram [1 ]
机构：
[1] Amir Kabir Univ Technol, Dept Chem Engn, Tehran, Iran
来源：
AFINIDAD | 2006年 / 63卷 / 524期
关键词：
microfiltration; membrane fouling; whey pretreatment;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
In this article membrane fouling in microfiltration of cheese whey in a deadend system has been studied. The aim of the present work is to find the best condition for whey pretreatment and operating parameters in order to cause less fouling. The effect of calcium content, pressure, stirring speed and filtration time on the permeate flux, retention of various components in a dead end system has been studied. Also various fouling resistances (internal fouling, cake formation, concentration polarization) were determined under different conditions. It could be concluded that feed calcium content of 1.2 g/l is the optimum concentration because of high permeate flux and high protein permeability.
引用
收藏
页码：303 / 307
页数：5
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