Affiliation
a Kemerovo Institute of Food Science and Technology
b Fundacion Technova
Copyright ©Stefankin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
The existing requirements in functional foods and health-care preparations make it possible to create production enterprises focused on complex processing of farm animals blood. Membrane techniques are effective in a number of processes associated with concentration, purification and fractionation of liquid foods. The use of membrane techniques enables to create a highly efficient and economical low-waste technology for processing of raw materials of animal origin, contributes to the improvement of foodsquality, their biological value and more complete processing and use. In the present paper, physical and chemical properties of blood of cattle and pigs have been studied. The blood density and viscosity, the chemical composition of animal blood have been determined. High protein content has been revealed. To filter blood a membrane unit consisting of a cylinder shaped body is used. There is a semi-permeable membrane inside the body. The membrane has an insert. There are holes that are equidistant from each other on the side surface of the insert to release the feed solution into the membrane channel. Each hole creates a directed flow and increases the turbulence within the membrane channel. A new approach to the insert modeling has been proposed. A program based on the analytical model to study a required number of holes at minimum pressure loss has been created. The input data for modeling are geometrical parameters of the insert, the number of holes, the medium rate, the inlet pressure, the medium density and viscosity. It has been established that the pressure loss increases with the number of holes. Thus, seven holes in a conical insert are proved the most rational number.
Keywords
Membrane methods,
conical insert,
mathematical model,
a continuous flow,
loss of pressure,
blood
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