RESEARCH METHOD OF REDUCING POLARIZATION LAYER AT ULTRAFILTRATION OF COTTAGE CHEESE WHEY

RESEARCH METHOD OF REDUCING POLARIZATION LAYER AT ULTRAFILTRATION OF COTTAGE CHEESE WHEY

The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface.  A description of the experimental set and processing method for research results of using the method of...

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Bibliographic Details
Main Authors: Gregoriy Deynichenko, Vasyl Guzenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Aleksandr Omelchenko, Dmytro Horielkov, Olga Melnik, Olha Korolenko
Format: Article
Language:English
Published: Scientific Route OÜ 2020-08-01
Series:EUREKA: Life Sciences
Subjects:
cottage cheese whey; membrane concentration; polarization layer; concentration membranes; bubbling
Online Access:http://journal.eu-jr.eu/life/article/view/1375

Internet

http://journal.eu-jr.eu/life/article/view/1375

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