2024-03-28T15:59:48Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/219142022-01-10T13:43:48Zcom_10324_1157com_10324_931com_10324_894col_10324_1298
Salgado, Carlos
Carmona del Río, Francisco Javier
Palacio Martínez, Laura
Hernández Giménez, Antonio
Prádanos del Pico, Pedro Lourdes
2016-12-22T10:20:10Z
2016-12-22T10:20:10Z
2016
Separation Science and Technology , 2016, vol. 51, - Issue 3, Pages 525-541
0149-6395 (Print) 1520-5754 (Online)
http://uvadoc.uva.es/handle/10324/21914
10.1080/01496395.2015.1094490
Producción Científica
Three membranes are analyzed attending to their retention, flux and
fouling when used to nanofiltrate sugars in red grape musts. With high
molecular weight compounds, fouling develops from initial pore blocking to final
cake deposition. A decrease of resistance appears due to a decrease of the
effective transmembrane pressure and cake compaction. The final effective
pore size corresponds to that of the compacted cake.
Attending to flux decay and sugar retention, two membranes, HL and
SR3, are appropriate to reduce the content of sugar of red must. Specifically
SR3 shows the best passage of sugar and less fouling
Junta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA302U13)
application/pdf
eng
Taylor & Francis
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 International
Must nanofiltration
Fouling
Osmotic pressure
Cake Compaction
Fouling study of nanofiltration membranes for sugar control in grape must: Analysis of resistances and the role of osmotic pressure
info:eu-repo/semantics/article
http://www.tandfonline.com/loi/lsst20
SI