Journal of Food Science · 1978 · 22 citations · 3 references
EngineeringBiochemistryBioseparationsFood EngineeringFood ProcessingMembrane ProcessingNutrient RecoveryProtein PurificationFood Protein FractionationPermeate FluxProtein RecoveryUltrafiltrationUltrafiltration Treatment
ABSTRACT Ultrafiltration was used to fractionate the chloroplastic and the soluble protein components of alfalfa juice. In agreement with trends predicted by theoretical considerations, permeate volume flux increased with increased feed velocity, pressure and temperature, and decreased with increased feed concentration. The recovery of the protein in the permeate increased with increased feed velocity and decreased temperature and was essentially insensitive to feed concentration. Under conditions of low turbulence, the protein recovery decreased with increased pressure.
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