ИССЛЕДОВАНИЕ КОНСТРУКТИВНЫХ ПАРАМЕТРОВ МЕМБРАННОГО АППАРАТА С ОТВОДОМ ДИФФУЗИОННОГО СЛОЯ

RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING

Timofeev A. E. ^a

B.A. Lobasenko ^b

R.V. Kotlyarov ^c

Affiliation

a Kemerovo Institute of Food Science and Technology

b Kemerovo Institute of Food Science and Technology(University)

c Kemerovo State University

Copyright ©Timofeev et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The prospects of whey processing using membrane methods are dealt with. A membrane apparatus with the removing of the diffusion layer is proposed. The influence of design parameters on the efficiency of whey concentration is investigated. A regression analysis of this influence is carried out. The rational values of design parameters are revealed.

Keywords

The membrane apparatus, the diffusion layer, concentrating, whey, design parameters, regression analysis.

REFERENCES

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