Experimental Investigation of the Sweet Whey Concentration by Nanofiltration

Food and Bioprocess Technology

Volumn 4, Issue 5, 2011, Pages 702-709

  Román, András ^a   Wang, Jianming ^b   Csanádi, József ^c   Hodúr, Cecília ^c   Vatai, Gyula ^a  

^a Institute of Data Analytics and Information Systems   (Hungary)

^b TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c UNIVERSITY OF SZEGED   (Hungary)

Author keywords

Concentration; Nanofiltration; Resistance in series model; Sweet whey

Indexed keywords

CHEESE MAKING; CONCENTRATION; CONCENTRATION POLARIZATION; EXPERIMENTAL INVESTIGATIONS; ICE CREAMS; INFRARED MEASUREMENTS; KEY COMPONENT; MEMBRANE CONCENTRATION; MEMBRANE SEPARATION; MODEL PARAMETERS; OPERATING PARAMETERS; OPTIMAL CONDITIONS; PROTEIN CONTENTS; RECIRCULATIONS; RESISTANCE IN SERIES MODEL; SOFT DRINKS; SWEET WHEY; TOTAL RESISTANCE; TOTAL SOLUBLE SOLIDS; TRANSMEMBRANE PRESSURES; VAN'T HOFF; VOLUME CONCENTRATION RATIOS;

BEVERAGES; NANOFILTRATION; SUGARS;

CONCENTRATION (PROCESS);

EID: 79956275128     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0192-0     Document Type: Article

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