A combined complete pore blocking and cake filtration model during ultrafiltration of polysaccharide in a batch cell

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 333-343

  Sarkar, Biswajit ^a  

^a GURU GOBIND SINGH INDRAPRASTHA UNIVERSITY   (India)

Author keywords

Cake formation; Complete pore blocking; Gel layer; Pectin; Polysaccharide; Ultrafiltration

Indexed keywords

BATCH CELLS; CAKE FILTRATION; CAKE FORMATION; CONSTANT PRESSURES; DEAD-END FILTRATION; FLUX DECLINE; GEL LAYERS; MEMBRANE CELLS; MEMBRANE PERMEABILITY; MODEL PARAMETERS; MODEL-BASED OPC; OPERATING CONDITION; PECTIN; PERMEATE FLUX; PORE BLOCKING; SOLUTE CONCENTRATIONS; STIRRER SPEED; TRANSMEMBRANE PRESSURES;

FOOD PROCESSING; FOOD TECHNOLOGY; POLYSACCHARIDES;

ULTRAFILTRATION;

EID: 84873330584     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.013     Document Type: Article

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