Predicting limiting flux of skim milk in crossflow microfiltration |
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| Institution: | 1. Department of Food Engineering, Lund University, PO Box 124, S-22100 Lund, Sweden;2. Department of Food Technology, Lund University, PO Box 124, S-22100 Lund, Sweden;1. Graduate School of Global Environmental Studies, Kyoto University, Cluster C, Kyoto daigaku-Katsura, Nishikyo-ku, Kyoto 615-8540, Japan;2. Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Cluster C, Kyoto daigaku-Katsura, Nishikyo-ku, Kyoto 615-8540, Japan;3. Department of Chemical Engineering, KU Leuven, Jan De Nayerlaan 5, 2860 Sint-Katelijne-Waver, Belgium;1. Department of Chemical and Biomolecular Engineering, University of California, Berkeley, CA 94720, USA;2. Energy Biosciences Institute, University of California, Berkeley, CA 94704, USA;3. Materials Sciences Division, Lawrrence Berkeley National Laboratory, Berkeley, CA 94720, USA |
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| Abstract: | Four models for back-transport mechanisms in crossflow microfiltration have been investigated concerning their ability to predict the limiting permeate flux for skim milk. A tubular, ceramic membrane was used to measure the limiting fluxes for a series of crossflow velocities at two temperatures. One of the models — the shear-induced diffusion model — predicts values of the limiting flux close to our experimental values both at 55 and 15°C. The best prediction of the limiting flux is obtained by the empirical relation: flux=Re · 6.94×10−10 m/s. |
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