Art

J-GLOBAL ID：200902293031577810   Reference number：09A0768679

A model for cross-flow ultrafiltration of dairy whey based on the rheology of the compressible cake

圧縮性ケーキのレオロジーに基ずく酪農ホエーの直交流限外ろ過モデル

Author (4)： KARASU Kensuke (Dep. of Chemical Engineering, Graduate School of Sci. and Engineering, Tokyo Inst. of Technol., 2-12-1 O-okayama ...) ,  YOSHIKAWA Shiro (Dep. of Chemical Engineering, Graduate School of Sci. and Engineering, Tokyo Inst. of Technol., 2-12-1 O-okayama ...) ,  KENTISH Sandra E. (Dep. of Chemical & Biomolecular Engineering, School of Engineering, The Univ. of Melbourne, Victoria 3010, AUS) ,  STEVENS Geoffrey W. (Dep. of Chemical & Biomolecular Engineering, School of Engineering, The Univ. of Melbourne, Victoria 3010, AUS)
Material： Journal of Membrane Science  (J Membr Sci)
Volume： 341  Issue： 1-2  Page： 252-260  Publication year： Sep. 30, 2009 
JST Material Number： E0669A  ISSN： 0376-7388  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： *Whey ,  *Proteins ,  *cross flow ,  *Ultrafiltration ,  cleaning (washing) ,  fouling ,  shearing stress ,  time course ,  concentration distribution ,  Rheology

JST classification (1)： Membrane separation  (XD02120Z)

Terms in the title (9)： 圧縮性 ,  ケーキ ,  レオロジー ,  ずく ,  酪農 ,  ホエー ,  直交流 ,  限外ろ過 ,  モデル