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Home >Food Processing: Techniques and Technology > Archive > Volume 32, Issue 1, 2014 > ULTRAFILTRATION OF JERUSALEM ARTICHOKE JUICE AND WHEY MIXTURE USING POLYMER MEMBRANE
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

ULTRAFILTRATION OF JERUSALEM ARTICHOKE JUICE AND WHEY MIXTURE USING POLYMER MEMBRANE

Babenyshev S. P. a
,
Emelyanov Sergey. A. a
,
Zhidkov V. E. b
,
Mamay D. S. a
,
Vladykina Julia. A. a
Affiliation
a North Caucasian Federal University
b Institute of technology of service (branch) Don State Technical University
Copyright ©Babenyshev 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
Relatively low efficiency of ultrafiltration separation of liquid poly-disperse systems predetermined theoretical and experimental researches to develop and ground the process intensification techniques. The results of experimental studies of the dependence of permeability and selectivity of polymeric membranes on the operating pressure and the circulation rate of Jerusalem artichoke tubers juice and whey mixture in the baromembrane apparatus operating channel.
Keywords
Jerusalem artichoke, whey, mixture, pressure, circulation rate, ultrafiltration apparatus
REFERENCES
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  2. Babenyshev, S.P. Tehnologicheskie i ekologicheskie predposylki primeneniya membrannyh tehnologiy razdeleniya zhidkih polidispersnyh sistem / S.P. Babenyshev, I.A. Evdokimov // Maslozhirovaya promyshlennost'. - 2004. - № 4. - S. 20.
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