Effect of solution chemistry on flux decline during high concentration protein ultrafiltration through a hydrophilic membrane

Chemical Engineering Journal

Volumn 159, Issue 1-3, 2010, Pages 91-97

  Lim, Ying Pei ^a   Mohammad, Abdul Wahab ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Blocking models; Fouling; Gelatin; Ionic strength; pH; Ultrafiltration

Indexed keywords

BLOCKING MODELS; DYNAMIC FILTRATION; ELECTROSTATICALLY DRIVEN; EXPERIMENTAL DATA; FLUX DECLINE; FOOD INDUSTRIES; FOOD PROTEINS; FOULING MECHANISMS; FOULING MODEL; FOULING PHENOMENA; GELATIN; HIGH CONCENTRATION; HYDROPHILIC MEMBRANES; IN-DEPTH STUDY; ISO-ELECTRIC POINTS; MAXIMUM FLUX; PH VALUE; PROTEIN-MEMBRANE INTERACTIONS; REGENERATED CELLULOSE; SOLUTION CHEMISTRY; STATIC CONDITIONS;

FOULING; HYDROPHILICITY; IONIC STRENGTH; PROTEINS; STAINLESS STEEL; ULTRAFILTRATION;

PH EFFECTS;

EID: 77949975195     PISSN: 13858947     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cej.2010.02.044     Document Type: Article

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