Comparative experimental study on fouling mechanisms in nano-porous membrane: Cheese whey ultrafiltration as a case study

Water Science and Technology

Volumn 74, Issue 12, 2016, Pages 2737-2750

  Torkamanzadeh, Mohammad ^a   Jahanshahi, Mohsen ^a   Peyravi, Majid ^a   Rad, Ali Shokuhi ^b  

^a BABOL NOSHIRVANI UNIVERSITY OF TECHNOLOGY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Cake layer; Fouling; Modeling; Nano pore blocking; Whey ultrafiltration

Indexed keywords

BINARY ALLOYS; FORECASTING; MODELS; POTASSIUM ALLOYS; ULTRAFILTRATION;

CAKE LAYER; CAKE LAYER FORMATION; COMPREHENSIVE COMPARISONS; OPERATIONAL CONDITIONS; PROTEIN CONCENTRATIONS; QUANTITATIVE PREDICTION; RELATIVE ERRORS OF PREDICTIONS; TRANSMEMBRANE PRESSURES;

FOULING;

PROTEIN; WHEY PROTEIN; POLYETHERSULFONE; POLYMER; SULFONE;

COMPARATIVE STUDY; EXPERIMENTAL STUDY; FOOD PRODUCT; FOULING; LAYER; MEMBRANE; MODELING; POLYMER; PORE SPACE; PREDICTION; PROTEIN; ULTRAFILTRATION;

ANALYTICAL ERROR; ARTICLE; CHEESE; COMPARATIVE STUDY; EXPERIMENTAL STUDY; FOULING CONTROL; MEMBRANE; MODEL; POROSITY; PREDICTION; PRESSURE; ULTRAFILTRATION; WASTE WATER MANAGEMENT; WHEY; ARTIFICIAL MEMBRANE; DEVICES; FILTRATION; NANOPORE; PROCEDURES; SOLUTION AND SOLUBILITY; THEORETICAL MODEL;

CHEESE; FILTRATION; MEMBRANES, ARTIFICIAL; MODELS, THEORETICAL; NANOPORES; POLYMERS; POROSITY; PRESSURE; SOLUTIONS; SULFONES; ULTRAFILTRATION; WHEY; WHEY PROTEINS;

EID: 85029672634     PISSN: 02731223     EISSN: None     Source Type: Journal    
DOI: 10.2166/wst.2016.352     Document Type: Article

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