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The effect of linear velocity and flux on performance of ceramic graded permeability membranes when processing skim milk at 50°C

  • Published:2014-05 Issue:5 Volume:97 Page:2619-2632
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Zulewska Justyna,Barbano David M.

Funder

Northeast Dairy Foods Research Center

New York State Milk Promotion Board

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference31 articles.

1. Serum protein removal from skim milk with a 3-stage, 3× ceramic Isoflux membrane process at 50°C;Adams;J. Dairy Sci.,2013

2. Limiting flux in membrane separations: A model based on the viscosity dependency of the mass transfer coefficient;Aimar;Chem. Eng. Sci.,1992

3. Particle deposition and layer formation at the crossflow microfiltration;Altmann;J. Membr. Sci.,1997

4. The whey proteins in milk: Thermal denaturation, physical interactions and effects on the functional properties of milk;Anema,2009

5. Official Methods of Analysis,2000
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