Effect of flow behaviour of skim milk on microfiltration performance and cleaning efficiency of polyethersulfone membranes
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Vup Food Research Inst, Bratislava
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effect of milk rheology on membrane fouling remains a challenging problem for long-term microfiltration. This study aimed to investigate the effects of viscosity changes as a function of weight reduction factor (WRF) and temperature on the performance of commercial polyethersulfone membrane. The retentates were obtained from skim milk in batch concentration mode with WRF of 2.5, 3.5, 4.5 and 5.5, to investigate the effect of change in feed composition on polyethersulfone (PES) membrane performance. The performance of the PES membrane was evaluated with pure water before the microfiltration of milk and it was discovered that using low transmembrane pressure and pH levels above 5.0 resulted in more consistent water flux. The two -fold increase in the transmembrane pressure caused up to ten -fold increase in irreversible fouling resistance. At WRF greater than 2.5, the non -Newtonian pseudoplastic behaviour of the samples obtained became more pronounced, resulting in a more pronounced decrease in flux for the batch concentration mode at 55 degrees C compared to the total recycling mode. The rheological and chemical composition properties of the streams affected by varying microfiltration parameters are important for the dairy products in which they are used, as well as for innovative production processes where quality of whey proteins is required to be preserved.
Açıklama
Anahtar Kelimeler
Microfiltration, Viscosity, Rheology, Fouling, Serum-Protein Removal, Casein Micelle Size, Rheological Properties, Physicochemical Properties, Whey-Protein, Ultrafiltration, Temperature, Flux
Kaynak
Journal Of Food And Nutrition Research
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
63
Sayı
1
