A study on recovery of protein concentrated from cheese whey solution by continuous ultrafiltration. II. Relationship between the osmotic pressure, the coefficient of mass transfer and gel concentration of waste cheese whey
Journal of the Korean Society of Food and Nutrition 17(4): 371-375
Tubular ultrafiltration membranes were used to investigate mass transfer characteristics of whey solutions. The effects of bulk concn. and flow velocity on permeate flux, mass transfer coeff. and apparent rejection coeff. were measured. Mass transfer coeff. (k) increased linearly with increasing flow velocity, and the following relationship between k and linear velocity (u, cm/s) was obtained: k = 0.87 x 10-5u1.1.