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A Neuro-Fuzzy Model for a Dynamic Prediction of Milk Ultrafiltration Flux and Resistance

Autor: Nasser Saghatoleslami, Mahmood Mousavi, Javad Sargolzaei, Mohammad Khoshnoodi

Publikováno v: Iranian Journal of Chemistry & Chemical Engineering, Vol 26, Iss 2, Pp 53-61 (2007)

A neuro-fuzzy modeling tool (ANFIS) has been used to dynamically model cross flow ultrafiltration of milk. It aims to predict permeate flux and total hydraulic resistance as a function of transmembrane pressure, pH, temperature, fat, molecular weight

Externí odkaz: https://doaj.org/article/c80c10ebbcfd48308a558a04ec6cc0b0

Consequences of membrane aging on real or misleading evaluation of membrane cleaning by flux measurements

Autor: Philippe Rabiller, Jean Girard, Alain Moréac, Marie Le Gallic, Patrick Loulergue, Massoud El Mansour El Jastimi, Murielle Rabiller-Baudry, Aurélie Bouzin

Publikováno v: Separation and Purification Technology
Separation and Purification Technology, Elsevier, 2021, 259, pp.118044. ⟨10.1016/j.seppur.2020.118044⟩
Separation and Purification Technology, 2021, 259, pp.118044. ⟨10.1016/j.seppur.2020.118044⟩

International audience; Skim milk ultrafiltration is worldwide used in dairy. Its management at industrial scale is based on the permeate flux mastering, the first bottleneck, and consequently on the nature of the overall fouling which is not yet ful

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2930c577d523759cac44f4d893d620f
https://hal.archives-ouvertes.fr/hal-03103417/document

Preparation of Non-Surface-Active Solutions from Bovine Milk and Dairy-Based Beverages to Improve Langmuir Trough Model Systems of Dairy Fluids

Autor: Real Hernandez, Luis M.

The milk fat globule membrane (MFGM) plays an essential role in emulsifying milk fat. In recent decades, the behavior of MFGM polar lipids has been studied using Langmuir trough model systems, were the surface tension of lipid monolayers spread on th

Externí odkaz: http://rave.ohiolink.edu/etdc/view?acc_num=osu1534510214734083

Factors affecting the quality of low-fat cheeses

Autor: Ibanez Alfaro, Rodrigo Ignacio

Low-fat cheeses are associated with defects in appearance, texture and flavour. This thesis aimed to evaluate factors affecting the quality of low fat cheeses based on optical properties, use of fat replacers and controlling the lactose to casein rat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1535::a92cbf3110f9889f4a6b26061002fdae
https://hdl.handle.net/10468/3703