Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Andreas Matyssek"'
Publikováno v:
Foods, Vol 10, Iss 5, p 1090 (2021)
During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heat
Externí odkaz:
https://doaj.org/article/49b61bcf6b4b4efb8988cd3635aedb96
Publikováno v:
ACS Food Science & Technology. 1:2152-2161
Autor:
Simon Schiffer, Ulrich Kulozik, Peter Bolduan, Andreas Matyssek, Peter Mund, Martin Hartinger
Publikováno v:
Separation and Purification Technology. 259:118050
The objective of this study was to determine the influence of the selective layer properties of ceramic multi-channel microfiltration (MF) membranes on the filtration performance during milk protein fractionation. Membranes with selective layer mater
Publikováno v:
Separation and Purification Technology. 247:116962
During the microfiltration of skim milk, flux and protein permeation decrease due to the formation of a deposit layer. For a better understanding of the deposit formation during the microfiltration of skim milk at 10 °C, flux and protein permeation