M. DUSHKOVA1, S. KOZLUDZHOVA1, K. DINKOV1, M. MITEVA-PETROVA2 and S. PETROV2
1 University of Food Technologies, BG-4000 Plovdiv, Bulgaria
2 University „Prof. Dr. Assen Zlatarov”, BG-8000 Burgas, Bulgaria
DUSHKOVA, M., S. KOZLUDZHOVA, K. DINKOV, M. MITEVA-PETROVA and S. PETROV, 2016. Multifactorial mathematical model for the fl ux during ultrafi ltration of cow’s milk. Bulg. J. Agric. Sci., 22: 492–496
Combined effects of working pressure, temperature and fat content on the fl ux during ultrafi ltration of cow’s milk with a polyacrylonitrile membrane UF10-PAN through full factorial experimental design were studied. Multi-factorial mathematical model for the infl uence of working pressure, temperature and fat content of milk on the fl ux was created. The model and response surfaces show that the highest value of fl ux is obtained at high level of the working pressure and temperature, and low level of the fat content of milk.