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Protein Concentration in Food: Changes over Time

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Protein Concentration in Food: Changes over TimeSou, Oi Ying Food processing practical reportUltra filtrationUF Experimental dataMediuminlet pressure(bar)exit pressure(bar)Average pressure(bar)Pressure Difference(bar)TemperatureRetentate flow rate(Ls-1)Flux rate(Ls-1)A. Flux rate with waterCold water312218.70.05312.8423219.70.05320.3534220.50.060529.3645221.40.05337.67562220.060546433.5122.60.018922.64.52.53.5223.50.015130523.53240.09827.35.51.53.5424.60.128626.6613.55250.142827DiscussionDuring ultrafiltration, molecules in solution are separated based on size using membranes (filters) of different pore sizes. Also, the feed stream is continuously re-circulated across the membranes with the primary objective of removing excess water and buffer from the feed stream. The simplest ultrafiltration setup consists of a vessel to hold the retentate and a pump to recirculate the product over the membranes.