منابع مشابه
Processing Quality of Milk-Protein Concentrates Obtained by Ultrafiltration
The article deals with the study of processing quality of milk-protein concentrates obtained by ultrafiltration. Creaming ability of milk-protein concentrates obtained by ultrafiltration is inevitably associated with the presence of rehydrated proteins in its composition. With increasing temperature, the ability of proteins to absorb on the plasma-gas interface is reduced, as evidenced by a dec...
متن کاملA Neuro-Fuzzy Model for a Dynamic Prediction of Milk Ultrafiltration Flux and Resistance
A neuro-fuzzy modeling tool (ANFIS) has been used to dynamically model cross flow ultrafiltration of milk. It aims to predict permeate flux and total hydraulic resistance as a function of transmembrane pressure, pH, temperature, fat, molecular weight cut off, and processing time. Dynamic modeling of ultrafiltration performance of colloidal systems (such as milk) is very important for design...
متن کاملThe Study of Dynamic Milk Ultrafiltration Performance Influenced by Membrane Molecular Weight Cut off
The effect of membrane molecular weight cut off (MWCO) at three levels (10, 20 & 50 kD) on dynamic behavior of permeate flux (JP), hydraulic resistances (total hydraulic resistance, RT; reversible fouling resistance, Rrf; irreversible fouling resistance, Rif and membrane hydraulic resistance, Rm) and milk solutes rejection (protein, R<s...
متن کاملMultidimensional Dynamic Modeling of Milk Ultrafiltration Using Neuro-Fuzzy Method and a Hybrid Physical Model
Prediction of the dynamic crossflow ultrafiltration rate of a protein solution such as milk poses a complex non-linear problem a...
متن کاملCharacterization of Milk Proteins in Ultrafiltration Permeate and Their Rejection Coefficients
The most widespread method applied for standardization of milk protein in cheese production isultrafiltration. In the current study, pasteurized, unhomogenized whole milk was ultrafiltered with APVultrafiltration system, 51 spiral wound, polysulfone membrane with 20000 Da molecular weight cut off (DDS,Nakskov, Denmark) at 50 ˚C, such that the pressure difference between the two sides of membran...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1979
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(79)83197-5