A model for cross-flow ultrafiltration of dairy whey based on the rheology of the compressible cake

Journal of Membrane Science

Volumn 341, Issue 1-2, 2009, Pages 252-260

  Karasu, Kensuke ^a   Yoshikawa, Shiro ^a   Kentish, Sandra E ^b   Stevens, Geoffrey W ^b  

^a TOKYO INSTITUTE OF TECHNOLOGY   (Japan)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Compressive yield stress; Cross flow; Rheology; Ultrafiltration; Whey protein concentrate

Indexed keywords

COMPRESSIVE YIELD STRESS; CONCENTRATION DISTRIBUTIONS; CROSS FLOWS; CROSS-FLOW; CROSS-FLOW ULTRAFILTRATION; DAIRY INDUSTRY; FEED FLOWS; FLUX DECLINE; FOULING LAYERS; MODEL FLUIDS; PERMEATE FLUX; REMOVAL RATE; STEADY STATE FLUXES; TIME COURSE; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

DAIRY PRODUCTS; ELASTICITY; FOULING; PLASTICITY; RHEOLOGY; SHEAR STRESS; STRENGTH OF MATERIALS; ULTRAFILTRATION; VISCOSITY;

YIELD STRESS;

ALBUMIN; ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; IMMUNOGLOBULIN;

ARTICLE; COMPRESSION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DAIRY PRODUCT; FLOW KINETICS; FOOD INDUSTRY; FOOD PROCESSING; MATHEMATICAL MODEL; MEMBRANE RESISTANCE; PRIORITY JOURNAL; PROCESS MODEL; SHEAR STRESS; STEADY STATE; ULTRAFILTRATION; WHEY;

EID: 67650241705     PISSN: 03767388     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.memsci.2009.06.018     Document Type: Article

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