Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk
スポンサーリンク
概要
- 論文の詳細を見る
To identify the cause of fouling of the membrane surface and pores during the ultrafiltration of whey or skim milk, these liquids were filtered through a membrane, allowed to adsorb to it, or both. Measurements of flux were made before and after gentle hand cleaning with a soft sponge, and resistance to permeation because of fouling was calculated and classified into four kinds : by adsorption to the surface, by adsorption in side the pores, because of filtration on the surface, and because of filtration in the pores. In the ultrafiltration of whey, resistance caused by fouling on the surface by filtration was great, and that caused by fouling in the pores by filtration was slight. In the ultrafiltration of skim milk, resistance caused by fouling by adsorption was great, and that caused by fouling on the surface by filtration was slight, probably because the casein micells in skim milk scrape fouling materials off the surface.
- 社団法人日本農芸化学会の論文
- 1992-05-23
著者
-
NAKAJIMA Mitsutoshi
National Food Research Institute
-
NABETANI Hiroshi
National Food Research Institute
-
Watanabe A
Membrane & Separation Research Circle Of Food
-
Nabetani Hiroshi
Food Engineering Division National Food Research Institute Naro
-
Matsuno Ichiro
Technical Research Institute Snow Brand Milk Products Co. Ltd.
-
Nabetani H
Food Engineering Division National Food Research Institute Naro
-
Nakajima M
Food Engineering Division National Food Research Institute Naro
-
KOUTAKE Masanobu
Technical Research Institute, Snow Brand Milk Products Co., Ltd.
-
WATANABE Atsuo
Research Institute, Toto Ltd.
-
Koutake Masanobu
Technical Research Institute Snow Brand Milk Products Co. Ltd.
関連論文
- Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions
- Pilot-Scale Study of the Purification and Concentration of Non-Digestible Saccharides from Yacon Rootstock Using Membrane Technology
- Preparation Characteristics of Lipid Microspheres Using Microchannel Emulsification and Solvent Evaporation Methods
- Porous Alumina Beads for Immobilization of Lactic Acid Bacteria and Its Application for Repeated-Batch Fermentation in Soy Sauce Production
- Rapid Ethanol Fermentation for Soy Sauce Production Using a Microfiltration Membrane Reactor
- Recovery of Oligosaccharides from Steamed Soybedn Waste Water in Tofu Processing by Reverse Osmosis and Nanofiltration Membranes
- Continuous Hydrolysis of Soluble Starch by Free β-Amylase and Pullulanase Using an Ultrafiltration Membrane Reactor(Microbiology & Fermentation Industry)
- Solute Adsorption and Gel Layer Formation during Ultrafiltration of Ovalbumin
- PREDICTION OF THE FLUX FOR THE REVERSE OSMOSIS OF A SOLUTION CONTAINING SUCROSE AND GLUCOSE
- DEVELOPMENT OF A NEW TYPE OF MEMBRANE OSMOMETER
- Characterization of a Thermostable Endo-β-1,4-D-galactanase from the Hyperthermophile Thermotoga maritima
- Synergy Between an α-L-Arabinofuranosidase from Aspergillus oryzae and an Endo-Arabinanase from Streptomyces coelicolor for Degradation of Arabinan
- Purification of Physiologically Active Chitosan Oligosaccharides by Means of Nanofiltration Membrane
- Advanced Processing of Useful Food Material for the Establishment of a Regional Development Model in Arid Areas
- Reduction in Oxidation Index Value of Fish Oils Using Hydrophobic Nonporous Denser Membrane Process
- FE-P13 Premix microchannel emulsification using uniform droplets : Effects of channel dimension and operating condition(Section IX Food Engineering)
- FE-O6 Controllable production of nonspherical lipid droplets and microparticles using microchannel array devices(Section IX Food Engineering)
- Breakup of Oil-in-Water Emulsion Droplets in Microchannel Array Devices at Low Applied Pressures
- CFD Analysis of Generation of Soybean Oil-in-Water Emulsion Droplets Using Rectangular Straight-Through Microchannels
- CFD Study of the Effect of a Fluid Flow in a Channel on Generation of Oil-in-Water Emulsion Droplets in Straight-Through Microchannel Emulsification
- Small-Angle X-Ray Scattering Analysis of Stearic Acid Modified Lipase
- Analysis of Permeability of Organic Solvents through a Composite Dense Nonporous Membrane
- Application of Highly Concentrated Substrate to Enzymatic Synthesis of Aspartame Precursor
- Kinetic Study on Transfructosylation by β-Fructofuranosidase from Aspergillus niger ATCC 20611 and Availability of a Membrane Reactor for Fructooligosaccharide Production
- FE-O2 Simulation of motion of gastric fluid induced by peristalsis using CFD(Section IX Food Engineering)
- BE-P28 Flow cytometric analysis and sorting of giant vesicles containing enzyme prepared by lipid-coated ice droplet hydration method(Section V Biomolecular Engineering and Bioseparation)
- Clarification of Green Tea Extract by Microfiltration and Ultrafiltration
- Production and Characterization of Monodispersed Oil-in-Water Microspheres Using Microchannels
- Production of Monodispersed Oil-in-Water Emulsion Using Crossflow-Type Silicon Microchannel Plate
- Antioxidant Combination Inhibits Reactive Oxygen Species Mediated Damage
- メンブレン・ストレスバイオテクノロジー集
- Factors Affecting the Properties of Ethanol-in-Oil Emulsions
- Effect of Hydrocarbon-Water Interfaces on Synthetic and Hydrolytic Activities of Lipases
- Solvent-Free Esterification of Oleic Acid and Oleyl Alcohol Using Membrane Reactor and Lipase-Surfactant Complex
- Interesterification of Triglyceride and Fatty Acid in a Microaqueous Reaction System Using Lipase-Surfactant Complex
- Lipase-Surfactant Complex as Catalyst of Interesterification and Esterification in Organic Media
- Processing of Oilseeds to Recover Oil and Protein Using Combined Aqueous, Enzymatic and Membrane Separation Techniques
- Effect of Temperature on Production of Soybean Oil-in-Water Emulsions by Microchannel Emulsification Using Different Emulsifiers
- New Enzyme Reactor with Forced Flow of the Substrate through an Enzyme Immobilized Ceramic Membrane(Food & Nutrition)
- Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk
- Preparation Characteristics of Monodispersed Water-in-Oil Emulsions Using Microchannel Emulsification
- In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
- Application of Nanofiltration to Recover Benzoic Acid from Cranberry Juice
- Properties of Protein Adsorption and Desorption of Alumina Ceramic Membrane.