Intensification of the process of ultraphiltration of defective milk

Melnyk, Olga and Мельник, Ольга Євгенівна and Мельник, Ольга Евгеньевна and Deynichenko, Gregory and Дейниченко, Григорий Викторович and Дейниченко, Григорій Вікторович and Guzenko, Vasiliy and Гузенко, Василий Владимирович and Гузенко, Василь Володимирович and Sheyina, Alina and Шеїна, Аліна Володимирівна and Шеина, Алина Владимировна (2018) Intensification of the process of ultraphiltration of defective milk. Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі, 1 (1(27)). pp. 22-31. ISSN 2312-3990 (Print) ISSN 2519-2922 (Online)


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The paper presents a new methods of processing the findings on the ultrafiltration concentration of skimmed raw milk with the use of a new method to prevent a polarization layer on the membrane. Food liquids were treated by ultrafiltration with flat membrane module elements (the membranes proper). The process was carried out in dead end mode with using, as the method of intensification – perforated vibrating disc and bubbling device. The paper reveals the research findings on the bubbling method effect on a polarization layer in the membrane processing of skimmed milk and on the performance of ultrafiltration membranes. The devised mathematical models are based on the regression equations of the factorial experiment on the selection of technological parameters of the UF-concentration of skimmed milk with the use of the feedstock bubbling over

Item Type: Article
Uncontrolled Keywords: membrane processing, whey, process ultrafiltration, membrane,separation, treatment
Subjects: Research materials > Journal articles
Research materials > Journal articles > Mechanical Engineering
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Engineering Disciplines and Equipment
Depositing User: Адміністратор репозиторію
Date Deposited: 20 Dec 2018 12:13
Last Modified: 20 Dec 2018 12:13

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