Abstract
Different theoretical models describing the influence of the operating parameters are treated in this paper. The osmotic pressure, gel layer and resistance in series models are presented. The influence of different operating parameters, such as the operating pressure, temperature, cross-flow velocity and concentration is demonstrated. The complex fouling phenomenon is reviewed. Finally, various pretreatment and cleaning operations are presented.
Original language | English |
---|---|
Pages (from-to) | 67-81 |
Journal | Chemical Engineering and Processing |
Volume | 27 |
Issue number | 2 |
DOIs | |
Publication status | Published - 1990 |
Subject classification (UKÄ)
- Food Engineering
- Chemical Engineering