Influence of oil conditioning on the permeate flux and cake properties during microfiltration of lampante olive oil

European Journal of Lipid Science and Technology

Volumn 106, Issue 3, 2004, Pages 152-159

  Hafidi, Abdellatif ^a,b   Pioch, Daniel ^a   Teyssier, Marie Laure ^a   Ajana, Hamid ^b  

^a CIRAD   (France)

^b FACULTÉ DES SCIENCES SEMLALIA   (Morocco)

Author keywords

Cake properties; Lampante olive oil; Membrane fouling; Microfiltration flux

Indexed keywords

OLIVE OIL; PHOSPHORIC ACID;

ANALYTIC METHOD; ARTICLE; COMPRESSION; CONCENTRATION RESPONSE; FOOD ANALYSIS; MEMBRANE PERMEABILITY; MICROFILTRATION; MOLECULAR MECHANICS; PHYSICAL CHEMISTRY; VISCOSITY;

EID: 1842852631     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200300876     Document Type: Article

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