MASS-TRANSFER LIMITATIONS DURING ULTRAFILTRATION OF CHEESE WHEY WITH INORGANIC MEMBRANES

被引：59
作者：
AIMAR, P
TADDEI, C
LAFAILLE, JP
SANCHEZ, V
机构：
[1] U.A. C.N.R.S. No.192 Laboratoire de Chimie Physique et Electrochimie, 31062 Toulouse Cedex, France
来源：
JOURNAL OF MEMBRANE SCIENCE | 1988年 / 38卷 / 03期
关键词：
Flow of Fluids--Mathematical Models - Mass Transfer--Efficiency - Membranes--Contamination;
D O I：
10.1016/S0376-7388(00)82420-5
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
A study was made of the phenomena limiting the mass transfer of solvent and solutes during ultrafiltration of sweet whey. The experimental variation in time of permeation rates and rejection of soluble proteins analyzed with various models, taking concentration polarization, adsorption, gelation or material deposition into account. Three steps were found to explain the flux decline: (1) the buildup of a polarization layer, (2) membrane fouling by adsorption, and (3) membrane fouling by material deposition. Furthermore, the rejection of proteins was found to depend on the kind of fouling and on the operating conditions.
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页码：203 / 221
页数：19
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