Influence of process temperature and microfiltration pre-treatment on flux and fouling intensity during cross-flow ultrafiltration of sweet whey using ceramic membranes-Reference-Cited by-同舟云学术

Influence of process temperature and microfiltration pre-treatment on flux and fouling intensity during cross-flow ultrafiltration of sweet whey using ceramic membranes

Published:2015-12 Issue: Volume:51 Page:1-7
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Barukčić Irena,Božanić Rajka^ORCID,Kulozik Ulrich

Funder

Croatian Science Foundation

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

1. Particle deposition and layer formation at the cross flow filtration;Altmann;Journal of Membrane Science,1997

2. Beitrag zur Modellierung der Deckschichtbildung bei der Querstrom-Mikrofiltration;Altmann;Chemie Ingenieur Technik,1997

3. A possible link between critical and limiting flux for colloidal systems: consideration of critical deposit formation along a membrane;Bacchin;Journal of Membrane Science,2004

4. Concentration and purification of whey proteins by ultrafiltration;Baldasso;Desalination,2011

5. Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes;Barukčić;International Dairy Journal,2014

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