Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk.

• KOUTAKE Masanobu

• MATSUNO Ichiro

• NABETANI Hiroshi

• NAKAJIMA Mitsutoshi

• WATANABE Atsuo

抄録

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.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 56 (5), 697-700, 1992

  公益社団法人 日本農芸化学会

キーワード

• Organic Chemistry
• Molecular Biology
• Applied Microbiology and Biotechnology
• General Medicine
• Biochemistry
• Analytical Chemistry
• Biotechnology

詳細情報

• CRID: 1390282681446752128
• NII論文ID: 110002691750
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.56.697
• ISSN: 13476947
• ISSN: 09168451
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.56.697
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可