TURBULENCE PROMOTERS IN ULTRAFILTRATION OF WHEY PROTEIN CONCENTRATE

被引：20

作者：

DEJMEK, P ^{[1
]}

FUNETEG, B ^{[1
]}

HALLSTRO.B ^{[1
]}

WINGE, L ^{[1
]}

机构：

[1] LUND UNIV,DEPT FOOD ENGN,ALNARP,SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07299.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1014 / 1017

页数：4

共 16 条

[1]

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[2]

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HILL, CG ;

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[4]

KAY JM, 1963, INTRO FLUID MECHANIC

[5] ULTRAFILTRATION OF PROTEINS IN STAGNATION FLOW [J].

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LIGHTFOO.EN .

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[6] ROLE OF PROTEIN IN REVERSE OSMOSIS OF COTTAGE CHEESE WHEY [J].

LIM, TH ;

DUNKLEY, WL ;

MERSON, RL .

JOURNAL OF DAIRY SCIENCE, 1971, 54 (03) :306-&

[7] DYNAMIC TURBULENCE PROMOTION IN REVERSE OSMOSIS PROCESSING OF LIQUID FOODS [J].

LOWE, E ;

DURKEE, EL .

JOURNAL OF FOOD SCIENCE, 1971, 36 (01) :31-&

[8]

MERSON RL, 1968, DECHEMA MONOGRAPHIEN, V63, P179

[9] PROCESS OPTIMIZATION IN SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION [J].

PERI, C ;

POMPEI, C ;

ROSSI, F .

JOURNAL OF FOOD SCIENCE, 1973, 38 (01) :135-140

[10] REVERSE OSMOSIS OF COTTAGE CHEESE WHEY .2. INFLUENCE OF FLOW CONDITIONS [J].

PERI, C ;

DUNKLEY, WL .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :395-&

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