PREDICTION OF THE FLUX FOR THE REVERSE OSMOSIS OF A SOLUTION CONTAINING SUCROSE AND GLUCOSE
スポンサーリンク
概要
- 論文の詳細を見る
To predict the permeate flux value during reverse osmosis of a highly concentrated multi-solute solution such as fruit juice, applicability of the osmotic pressure model, which takes into account the effect of the concentration polarization phenomenon on the permeate flux value, to a binary solute solution containing sucrose and glucose was evaluated.To adapt the model to the highly concentrated binary solute solution, methods to estimate the dependence of density, viscosity, osmotic pressure, and solute diffusivity on the solute concentration were investigated.Defining the solution properties, the experimental permeate flux values agreed well with values calculated by the osmotic pressure model. The model, which had been applied only for dilute solutions containing one component, was therefore able to predict precisely the permeate flux for the highly concentrated binary solute solution without using any fitting parameters.
- 社団法人 化学工学会の論文
- 1992-10-20
著者
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NAKAJIMA Mitsutoshi
National Food Research Institute
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NABETANI Hiroshi
National Food Research Institute
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KIMURA Shoji
Department of Pharmacology, Kagawa University Medical School
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Watanabe A
Membrane & Separation Research Circle Of Food
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Kimura S
Department Of Chemical System Engineering The University Of Tokyo
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Kimura Shoji
Department Of Chemical System Engineering The University Of Tokyo
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WATANABE Atsuo
National Food Research Institute Ministry of Agriculture, Forestry, and Fisheries
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NAKAO Shin-ichi
Department of Chemical System Engineering, Faculty of Engineering, The University of Tokyo
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Nakao S
Department Of Chemical System Engineering The University Of Tokyo
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Nakao Shin-ichi
Department Of Chemical Engineering Faculty Of Engineering University Of Tokyo
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Nabetani Hiroshi
Food Engineering Division National Food Research Institute Naro
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Nakajima Mitsutoshi
Food Engineering Division National Food Research Institute Naro
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Kimura Shoji
Department Of Agricultural Chemistry Faculty Of Agriculture Utsunomiya University
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Nakao Shigeru
Nansei-toko Observatory For Earthquakes And Volcanoes Faculty Of Science Kagoshima University
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Nabetani H
Food Engineering Division National Food Research Institute Naro
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Nakajima M
Food Engineering Division National Food Research Institute Naro
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Nakao Shin-ichi
Department Of Anesthesia Kyoto University Hospital
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Watanabe Atsuo
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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