Cake formation and the decreased performance of whey ultrafiltration
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585 |
Resumo: | Fouling in whey ultrafiltration is still a problem to be solved and modelling the permeate flux is still a challenge. A set of experiments of whey ultrafiltration was performed and it was demonstrated that the cake filtration model accurately represents the permeate flux over time despite exist more complex models to describe the phenomenon. In less than 10 s an irreversible resistance is established, and the cake starts to build up. It was observed changes in protein rejection in a range of 98 and 94% when a higher cake layer was set up, but it was not noticed strong evidences that the layer deposited on the membrane surface drives this change. |
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Cake formation and the decreased performance of whey ultrafiltrationflux modellingmembranedairypore blockingmembrane rejection.ultrafiltrationwhey.Fouling in whey ultrafiltration is still a problem to be solved and modelling the permeate flux is still a challenge. A set of experiments of whey ultrafiltration was performed and it was demonstrated that the cake filtration model accurately represents the permeate flux over time despite exist more complex models to describe the phenomenon. In less than 10 s an irreversible resistance is established, and the cake starts to build up. It was observed changes in protein rejection in a range of 98 and 94% when a higher cake layer was set up, but it was not noticed strong evidences that the layer deposited on the membrane surface drives this change. Universidade Estadual De Maringá2017-12-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfapplication/pdfapplication/mswordhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2758510.4025/actascitechnol.v39i5.27585Acta Scientiarum. Technology; Vol 39 (2017): Special Supplement; 517-524Acta Scientiarum. Technology; v. 39 (2017): Special Supplement; 517-5241806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585/751375145629http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585/751375145630http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585/751375145631Copyright (c) 2017 Acta Scientiarum. Technologyinfo:eu-repo/semantics/openAccessBrião, Vandré BarbosaSeguenka, BrunaZanon, Caroline DalcinMilani, Adriana2018-01-29T10:33:34Zoai:periodicos.uem.br/ojs:article/27585Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2018-01-29T10:33:34Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Cake formation and the decreased performance of whey ultrafiltration |
title |
Cake formation and the decreased performance of whey ultrafiltration |
spellingShingle |
Cake formation and the decreased performance of whey ultrafiltration Brião, Vandré Barbosa flux modelling membrane dairy pore blocking membrane rejection. ultrafiltration whey. |
title_short |
Cake formation and the decreased performance of whey ultrafiltration |
title_full |
Cake formation and the decreased performance of whey ultrafiltration |
title_fullStr |
Cake formation and the decreased performance of whey ultrafiltration |
title_full_unstemmed |
Cake formation and the decreased performance of whey ultrafiltration |
title_sort |
Cake formation and the decreased performance of whey ultrafiltration |
author |
Brião, Vandré Barbosa |
author_facet |
Brião, Vandré Barbosa Seguenka, Bruna Zanon, Caroline Dalcin Milani, Adriana |
author_role |
author |
author2 |
Seguenka, Bruna Zanon, Caroline Dalcin Milani, Adriana |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Brião, Vandré Barbosa Seguenka, Bruna Zanon, Caroline Dalcin Milani, Adriana |
dc.subject.por.fl_str_mv |
flux modelling membrane dairy pore blocking membrane rejection. ultrafiltration whey. |
topic |
flux modelling membrane dairy pore blocking membrane rejection. ultrafiltration whey. |
description |
Fouling in whey ultrafiltration is still a problem to be solved and modelling the permeate flux is still a challenge. A set of experiments of whey ultrafiltration was performed and it was demonstrated that the cake filtration model accurately represents the permeate flux over time despite exist more complex models to describe the phenomenon. In less than 10 s an irreversible resistance is established, and the cake starts to build up. It was observed changes in protein rejection in a range of 98 and 94% when a higher cake layer was set up, but it was not noticed strong evidences that the layer deposited on the membrane surface drives this change. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-15 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585 10.4025/actascitechnol.v39i5.27585 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585 |
identifier_str_mv |
10.4025/actascitechnol.v39i5.27585 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585/pdf http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585/751375145629 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585/751375145630 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27585/751375145631 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Acta Scientiarum. Technology info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Acta Scientiarum. Technology |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/msword |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 39 (2017): Special Supplement; 517-524 Acta Scientiarum. Technology; v. 39 (2017): Special Supplement; 517-524 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315335836336128 |