خيارات البحث
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Study on filtration characteristics of crude lecithin/water emulsion for food oily waste water treatment
1999
Kawakatsu, T. (Tohoku Univ., Sendai (Japan)) | Nakajima, M. | Ichikawa, S. | Nabetani, H. | Nakajima, M.
As for oily water treatment in food industries, the membrane technology has a large potential to reduce the operation time, equipment space and total costs. Using crude lecithin/water emulsion as a model of oily waste water, filtration characteristics on the flux and total organic carbon (TOC) rejection were investigated with a wide range of membranes in reverse osmosis, nanofiltration, ultrafiltration, and microfiltration. Constant flux and TOC rejection were obtained in crossflow filtration with hydrophilic membranes having smaller pores than the emulsion droplets (1-2 mum). Free phospholipids were removed with reverse osmosis membranes or nanofiltration membranes having high NaCl rejection abilities. When microfiltration membranes having larger pores than the emulsion droplets were used, the membrane characteristics such as the pore structure and hydrophobicity largely affected the filtration characteristics: asymmetric membranes gave relatively high fluxes when its loose side was used against the feed emulsion as a depth filter, symmetric membranes having a spongoid pore structure and a pore size similar to the emulsion droplets brought about almost 0 flux owing to an extreme progress of pore blocking, hydrophobic membranes of adequate pore sizes showed a possibility to result in the negative TOC rejection
اظهر المزيد [+] اقل [-]Kinetics of demulsification of food protein-stabilized oil-in-water emulsions.
1989
Elizalde B.E. | Pilosof A.M.R. | Dimier L. | Bartholomai G.B.
