Concentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranes

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dc.authoridCinar, Kadir/0000-0001-5488-652X
dc.authoridDamar, Irem/0000-0002-5521-2233
dc.authorwosidCinar, Kadir/ABF-5591-2021
dc.authorwosidDamar, Irem/AAG-8565-2021
dc.contributor.authorDamar, Irem
dc.contributor.authorCinar, Kadir
dc.contributor.authorGulec, Haci Ali
dc.date.accessioned2024-06-12T11:18:56Z
dc.date.available2024-06-12T11:18:56Z
dc.date.issued2020
dc.departmentTrakya Üniversitesien_US
dc.description.abstractPermeate flux, solute rejection, membrane fouling and permeate flux recovery in ultrafiltration (UF) acid bovine cheese whey was investigated for RC70PP (regenerated cellulose acetate), ETNA10PP (composite fluoro polymer) and GR73PP (polyethersulphone) commercial UF membranes (all 10 kDa nominal pore size). Pore morphology dominantly affected water permeability; active layer porosity affected intrinsic membrane resistance. Membrane roughness was the main factor in irreversible fouling resistance; the high roughness of ETNA10PP increased the rejection of the common whey proteins and lactose. A positive surface free energy of interaction of RC70PP resulted in comparable low fouling propensity regardless of the zeta-potential. The surface charge of two hydrophobic membranes (ETNA10PP and GR73PP) significantly affected fouling resistance. The recovery ratio of initial permeate flux after cleaning was directly related to the membrane hydrophilicity. The RC70PP membrane offered much better efficiency for the concentration of whey proteins due to its high antifouling performance despite its poor selectivity. (C) 2020 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipFund of Scientific Research Projects of Trakya University (TUBAP) [2017/153]en_US
dc.description.sponsorshipThis research was supported by the Fund of Scientific Research Projects of Trakya University (TUBAP, Grant No: 2017/153).en_US
dc.identifier.doi10.1016/j.idairyj.2020.104823
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85089467817en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2020.104823
dc.identifier.urihttps://hdl.handle.net/20.500.14551/25003
dc.identifier.volume111en_US
dc.identifier.wosWOS:000577509700002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFlow Ultrafiltrationen_US
dc.subjectSurface Modificationen_US
dc.subjectProcess Temperatureen_US
dc.subjectPore-Sizeen_US
dc.subjectMicrofiltrationen_US
dc.subjectPerformanceen_US
dc.subjectFiltrationen_US
dc.subjectCelluloseen_US
dc.subjectFluxen_US
dc.subjectSeparationen_US
dc.titleConcentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranesen_US
dc.typeArticleen_US

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