INFLUENCE OF START-UP PROCEDURE ON CROSS-FLOW MICROFILTRATION OF RAW CANE SUGAR

被引：27

作者：

DORNIER, M

PETERMANN, R

DECLOUX, M

机构：

[1] ENSIA,DEPT FOOD ENGN,1 AVE OLYMPIADES,F-91305 MASSY,FRANCE

[2] TECH UNIV MUNICH,FAK BRAUWESEN LEBENSMITTELTECHNOL & MILCHWISSENSCH,W-8000 MUNICH 2,GERMANY

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 24卷 / 02期

关键词：

D O I：

10.1016/0260-8774(94)P2644-K

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Different start-up procedures have been applied on a crossflow microfiltration plant for the clarification of solutions from raw cane sugar. Compared to the abrupt start-up mode, a progressive setting-up of both transmembrane pressure and crossflow velocity allowed the permeate fluxes to increase significantly without any alteration of the clarifying effect. This result has been proved on three different lots of sugar under different operating conditions.

引用

页码：213 / 224

页数：12

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