Saving water in a volume-decreasing diafiltration process

被引：9

作者：

Krstic, DM ^{[1
]}

Tekic, MN ^{[1
]}

Zavargo, ZZ ^{[1
]}

Djuric, MS ^{[1
]}

Ciric, GM ^{[1
]}

机构：

[1] Univ Novi Sad, Fac Technol, YU-21000 Novi Sad, Serbia

来源：

DESALINATION | 2004年 / 165卷 / 1-3期

关键词：

volume-decreasing diafiltration; mathematical modelling; saving water;

D O I：

10.1016/j.desal.2004.06.033

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

The aim of this work is to improve a mathematical model to describe the volume-decreasing diafiltration process by including macrosolute rejection. Water consumption in this continuous process was analyzed and a significant advantage when comparing both the classical diafiltration process and multi-stage diafiltration processes was noticed. For whey protein, a relative volume was used continuously. A decreasing diafiltration process was estimated at a level of 1.36, while the corresponding values of fresh water relative volumes were reported as follows: 5.4 for the classical process, 2.9 for the two-stage process and 1.5 for the six-stage diafiltration process.

引用

页码：283 / 288

页数：6

共 5 条

[1]

Water saving in a two stage diafiltration for the production of whey protein concentrates [J].