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Название статьи INTENSIFICATION OF ULTRAFILTRATION CONCENTRATING BY THE SEPARATION OF THE CONCENTRATION BOUNDARY LAYER
Авторы

Lobasenko B.A. , Kemerovo Institute of Food Science and Technology , bul’v. Stroitelei 47, Kemerovo, 650056 Russia , lobasenko@mail.ru

Semenov A.G. , Kemerovo Institute of Food Science and Technology , bul’v. Stroitelei 47, Kemerovo, 650056 Russia , agsem55@yandex.ru

Раздел: PROCESSES, EQUIPMENT AND APPARATUS FOR THE FOOD INDUSTRY
Год 2013 Номер журнала 1 DOI 66.067.38
Аннотация The possibility of intensifying the ultrafiltration concentrating of food substance solutions by the separation of the near-membrane flow part that comprises the concentration boundary layer (or diffusion layer) enriched by a useful component has been investigated in this study. A mathematical model of the longitudinal development of polarization on a membrane with consideration of its selectivity (rejection coefficient) has been proposed. The efficiency of the separation of the near-membrane layer has theoretically been estimated on the basis of this model. Some constructions of membrane modules with the separation of the near-membrane layer have been proposed. Experiments have shown that the proposed method allows the concentrate to be enriched in the continuous-flow module by 9-10%, which is much higher than for the traditional concentrating process. The calculated concentration coefficients are in good agreement with experimental values.
Ключевые слова ultrafiltration, concentrating, intensification, concentration polarization, rejection coefficient, concentration coefficient
Информация о статье Дата поступления 30 ноября -0001 года
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Выходные данные статьи Lobasenko B.A. INTENSIFICATION OF ULTRAFILTRATION CONCENTRATING BY THE SEPARATION OF THE CONCENTRATION BOUNDARY LAYER / Lobasenko B.A., Semenov A.G. // Food and Raw Materials. - 2013. - №1. - С. 74-81
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