Concentration of aqueous extracts of defatted soy flour by ultrafiltration; Effect of suspended particles on the filtration flux

T.R. Noordman; K. Kooiker; W. Bel; M. Dekker; J.A. Wesselingh

doi:10.1016/S0260-8774(02)00339-4

Concentration of aqueous extracts of defatted soy flour by ultrafiltration; Effect of suspended particles on the filtration flux

T.R. Noordman, K. Kooiker, W. Bel, M. Dekker, J.A. Wesselingh

VLAG

Research output: Contribution to journal › Article › Academic › peer-review

17 Citations (Scopus)

Abstract

Suspended particles can have a positive effect on the flux and concentration curve of soy flour extracts during ultrafiltration. This is described by a simple empirical model. The suspended particles in this study were insoluble milled bean material (mean particle size 25 m). It is shown that it is possible to concentrate soy extracts to a much higher final concentration with an acceptable flux. The suspended particles are able to clean the membrane by a scouring mechanism. They have a positive effect on the reversibility of fouling.

Original language	English
Pages (from-to)	135-141
Journal	Journal of Food Engineering
Volume	58
Issue number	2
DOIs	https://doi.org/10.1016/S0260-8774(02)00339-4
Publication status	Published - 2003

Keywords

convection promotion
mass-transfer
cross-flow
membrane
layer

Access to Document

10.1016/S0260-8774(02)00339-4

Fingerprint Dive into the research topics of 'Concentration of aqueous extracts of defatted soy flour by ultrafiltration; Effect of suspended particles on the filtration flux'. Together they form a unique fingerprint.

Cite this

@article{7b5463f5c4244b09ae12c62db7d817e8,

title = "Concentration of aqueous extracts of defatted soy flour by ultrafiltration; Effect of suspended particles on the filtration flux",

abstract = "Suspended particles can have a positive effect on the flux and concentration curve of soy flour extracts during ultrafiltration. This is described by a simple empirical model. The suspended particles in this study were insoluble milled bean material (mean particle size 25 m). It is shown that it is possible to concentrate soy extracts to a much higher final concentration with an acceptable flux. The suspended particles are able to clean the membrane by a scouring mechanism. They have a positive effect on the reversibility of fouling.",

keywords = "convection promotion, mass-transfer, cross-flow, membrane, layer",

author = "T.R. Noordman and K. Kooiker and W. Bel and M. Dekker and J.A. Wesselingh",

year = "2003",

doi = "10.1016/S0260-8774(02)00339-4",

language = "English",

volume = "58",

pages = "135--141",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Concentration of aqueous extracts of defatted soy flour by ultrafiltration; Effect of suspended particles on the filtration flux

AU - Noordman, T.R.

AU - Kooiker, K.

AU - Bel, W.

AU - Dekker, M.

AU - Wesselingh, J.A.

PY - 2003

Y1 - 2003

N2 - Suspended particles can have a positive effect on the flux and concentration curve of soy flour extracts during ultrafiltration. This is described by a simple empirical model. The suspended particles in this study were insoluble milled bean material (mean particle size 25 m). It is shown that it is possible to concentrate soy extracts to a much higher final concentration with an acceptable flux. The suspended particles are able to clean the membrane by a scouring mechanism. They have a positive effect on the reversibility of fouling.

AB - Suspended particles can have a positive effect on the flux and concentration curve of soy flour extracts during ultrafiltration. This is described by a simple empirical model. The suspended particles in this study were insoluble milled bean material (mean particle size 25 m). It is shown that it is possible to concentrate soy extracts to a much higher final concentration with an acceptable flux. The suspended particles are able to clean the membrane by a scouring mechanism. They have a positive effect on the reversibility of fouling.

KW - convection promotion

KW - mass-transfer

KW - cross-flow

KW - membrane

KW - layer

U2 - 10.1016/S0260-8774(02)00339-4

DO - 10.1016/S0260-8774(02)00339-4

M3 - Article

VL - 58

SP - 135

EP - 141

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -