Analysis of membrane fouling during cross-flow microfiltration of wine-Reference-Cited by-同舟云学术

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Analysis of membrane fouling during cross-flow microfiltration of wine

Published:2012-10 Issue: Volume:16 Page:398-408
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

El Rayess Youssef,Albasi Claire,Bacchin Patrice,Taillandier Patricia,Mietton-Peuchot Martine,Devatine Audrey

Funder

“PERA” company

Centre National de Recherche Scientifique

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference35 articles.

1. Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines;Arriagada-Carrazana;Journal of Food Engineering,2005

2. Fouling colloids during microporous alumina membrane filtration of wine;Belleville;Journal of Food Science,1992

3. Particles deposition during the cross-flow microfiltration of red wines—Incidence of the hydrodynamic conditions and of the yeast to fines ratio;Boissier;Chemical Engineering and Processing: Process Intensification,2008

4. Steps of membrane blocking in flux decline during protein microfiltration;Bowen;Journal of Membrane Science,1995

5. Membrane fouling during microfiltration of fermented beverages;Czekaj;Journal of Membrane Science,2000

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