импульсная регенерация

Efficiency increase of protein membrane separation from whey for food products

The paper proposes to expand whey using in food products that has unique characteristics and contains essential nutrients. Proteins are currently obtained by whey ultrafiltration through polymer membranes which characterized by insufficient efficiency and durability. To improve the efficiency of the technology the method for isolating whey proteins using tangential ultrafiltration in tubular ceramic membranes with their continuous regeneration is proposed.

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