Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist gegebenenfalls nur via VPN oder Shibboleth (DFN-AAI) möglich. mehr Informationen...
The influence of milk components on the performance of ultrafiltration/diafiltration of concentrated skim milk
Ist Teil von
Separation science and technology, 2017-01, Vol.52 (2), p.381-391
Ort / Verlag
Abingdon: Taylor & Francis
Erscheinungsjahr
2017
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
This study evaluated membrane fouling in application of concentrating skim milk protein at high solids concentrations in ultrafiltration and diafiltration processes. Evaluation of the filtration resistances contributed by casein micelle cake (reversible) and by irreversible deposited foulants was investigated as a function of operating conditions (feed concentration, crossflow velocity and temperature). The cake resistance was shown to be the dominant factor and can be minimized at higher shear and higher temperature. The influence of operating condition on casein micelle structure and membrane fouling was demonstrated through analysis of foulants and transmission of different components.