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Reverse osmosis and ultrafiltration of sweet whey. An experimental approach to equipment design and cost estimation for highly decentralized whey production in Switzerland



Reverse osmosis and ultrafiltration of sweet whey. An experimental approach to equipment design and cost estimation for highly decentralized whey production in Switzerland



Alimenta 26(1): 14-20



Experimental methodology, design and cost estimation for whey processing in Switzerland are described with the aid of diagrams, technical data and model calculations. An optimal strategy is suggested, using reverse osmosis for preconcn. of the whey to 18% DM at its production site and protein recovery from the resultant retentate at a central plant. The design procedure is based on balance equations and empirically derived relations.

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Accession: 001676323

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