Study of the new method to intensify the process of extraction of beet pulp

Deynychenko, Grygoriy; Guzenko, Vasyl; Dmytrevskyi, Dmytro; Chervonyi, Vitalii; Kolisnichenko, Tatiana; Омельченко, Олександр Володимирович; Melnik, Olga; Šimáková, Olga; Nykyforov, Radion

doi:10.15587/1729-4061.2018.140126

Cited by 2 publications

(2 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After this, increasing in membrane productivity slows down. Obviously, this is due to an increase in the hydraulic resistance of the sediment on the surface of the ultrafiltration membrane (24).…”

Section: Calculation Of Membrane Productivitymentioning

confidence: 99%

A new method of elimination the polarizing layer during the membrane processing of buttermilk

Deinychenko¹,

Huzenko²,

Dmytrevskyi³

et al. 2022

ACTA PERIOD TECHN

Self Cite

View full text Add to dashboard Cite

A new method of eliminating the polarizing layer on the membrane surface during ultrafiltration of buttermilk is considered. An experimental equipment and processing methodology the results of studying buttermilk ultrafiltration are presented. This methodology involves the use of bubbling to eliminate the polarization layer. Also presented experimental results of the bubbling influence on the productivity of ultrafiltration membranes. Mathematical models, which were obtained, based on the regression equations of the factorial experiment. Factorial experiment provides the selection of technological parameters of buttermilk ultrafiltration using bubbling of the feedstock over the membrane surface. The rational parameters of the buttermilk ultrafiltration process using bubbling mixing in close proximity to the membrane surface have been determined. These operating parameters are: pressure - 0.4...0.5 MPa, buttermilk temperature - 45...55 ??, process duration 1.5...2.0 hours, bubbling frequency should be within 0.10...0.15 min-1.

show abstract

Section: Calculation Of Membrane Productivitymentioning

confidence: 99%

A new method of elimination the polarizing layer during the membrane processing of buttermilk

Deinychenko¹,

Huzenko²,

Dmytrevskyi³

et al. 2022

ACTA PERIOD TECHN

Self Cite

View full text Add to dashboard Cite

show abstract

“…To accelerate the process of the UF concentration of pectin extract, a technique for eliminating the gel layer was proposed implying the vibration stirring of processed food liquids directly near the surface of the semi-permeable UF membranes. In this case, the acceleration of the ultrafiltration process is achieved due to the combined effect exerted on the gel by the turbulization of flows of the treated liquid and the hydraulic impact of the liquid against the surface of a UF membrane [19,20]. Fig.…”

Section: Scheme Of the Experimental Setup With A Vibration Turbulamentioning

confidence: 99%

Developing a technique for the removing of a gel layer in the process of membrane treatment of pectin extract

Deynichenko¹,

Guzenko²,

Dmytrevskyi³

et al. 2020

EEJET

Self Cite

View full text Add to dashboard Cite

Study of the new method to intensify the process of extraction of beet pulp

Abstract: in a restaurant economy that hotel and restaurant business****

Cited by 2 publications

References 22 publications

A new method of elimination the polarizing layer during the membrane processing of buttermilk

A new method of elimination the polarizing layer during the membrane processing of buttermilk

Developing a technique for the removing of a gel layer in the process of membrane treatment of pectin extract

Contact Info

Product

Resources

About