Influence of pH and Ionic Strength during Food Protein Ultrafiltration: Elucidation of Permeate Flux Behavior, Fouling Resistance, and Mechanism

Separation Science and Technology

Volumn 47, Issue 3, 2012, Pages 446-454

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

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Flux decline; Gelatin; Ionic strength; pH; Ultrafiltration

Indexed keywords

CAKE FORMATION; CONCENTRATION POLARIZATION; DOMINANT MECHANISM; ELECTROSTATICALLY DRIVEN; FEED SOLUTION; FLUX DECLINE; FOOD INDUSTRIES; FOOD PROTEINS; FOULING RATE; FOULING RESISTANCE; GELATIN; INFLUENCE OF PH; IRREVERSIBLE FOULING; PERMEATE FLUX; POLYETHERSULFONE MEMBRANE; RESISTANCE-IN-SERIES MODEL; WATER FLUX;

ETHERS; IONIC STRENGTH; PH; PH EFFECTS; ULTRAFILTRATION; WATER FILTRATION;

FOULING;

EID: 84857270611     PISSN: 01496395     EISSN: 15205754     Source Type: Journal    
DOI: 10.1080/01496395.2011.627907     Document Type: Article

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