Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/14410
Title: Modeling and fouling mechanisms for ultrafiltration of Huanggi (Radix astragalus) extracts
Authors: Cai, M
Wang, S
Liang, H 
Keywords: flux decline
fouling resistance
mechanism
Radix astragalus extract
ultrafiltration
Issue Date: 2013
Publisher: Korean Society Food Science & Technology-Kosfost
Source: Food science and biotechnology, 2013, v. 22, no. 2, p. 407-412 How to cite?
Journal: Food Science and Biotechnology 
Abstract: A semi-empirical model has been developed in ultrafiltration of huanggi (Radix astragulus) extracts. Three major fouling resistances were quantified with transmembrane pressure (TMP) ranged from 0. 4 to 0. 8 bar and process time lasted for 120 min. Adsorption grew fast at the initial 15 min and its contribution was more significant at 0. 4 bar, nearly 50%. Pore blocking almost kept the same values of 1. 28, 1. 84, and 2. 39 at pressures of 0. 4, 0. 6, and 0. 8 bar, respectively. Cake layer grew linearly at 0. 4 bar but it increased rapidly as the TMP arose. With the TMP increased, the contribution of cake layer became more significant, almost 75% at 0. 8 bar which was triple of that at 0. 4 bar. Prediction of flux decline fitted quite well with the experimental data, all within 5% errors. It demonstrates that adsorption, pore blocking, and cake layer are the main mechanisms for membrane fouling during the process.
URI: http://hdl.handle.net/10397/14410
ISSN: 1226-7708
DOI: 10.1007/s10068-013-0094-9
Appears in Collections:Journal/Magazine Article

Access
View full-text via PolyU eLinks SFX Query
Show full item record

SCOPUSTM   
Citations

4
Last Week
0
Last month
0
Citations as of Aug 17, 2017

WEB OF SCIENCETM
Citations

4
Last Week
0
Last month
0
Citations as of Aug 21, 2017

Page view(s)

36
Last Week
1
Last month
Checked on Aug 21, 2017

Google ScholarTM

Check

Altmetric



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.