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

Research output: Contribution to journalArticleAcademicpeer-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 languageEnglish
Pages (from-to)135-141
JournalJournal of Food Engineering
Volume58
Issue number2
DOIs
Publication statusPublished - 2003

Keywords

  • convection promotion
  • mass-transfer
  • cross-flow
  • membrane
  • layer

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