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Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes

Author:
Barukčić, Irena, Božanić, Rajka, Kulozik, Ulrich
Source:
International dairy journal 2014 v.39 no.1 pp. 8-15
ISSN:
0958-6946
Subject:
ceramics, fouling, microbiological quality, microfiltration, nutritive value, physicochemical properties, porosity, temperature, whey
Abstract:
In this study, operating conditions for the cross flow microfiltration (CFMF) of sweet whey were optimised. Filtrations were performed for 65 min at 20, 40 and 50 °C using ceramic membranes with different nominal pore sizes (0.1, 0.5 and 0.8 μm). Periodically, samples of whey retentate and permeate were taken and analysed for microbiological quality and physical and chemical properties. The best microbial reduction rates were achieved during filtration using a 0.1 μm membrane at 50 °C. The highest flux rates were achieved during filtration at 50 °C with all tested membranes. Fouling intensity was the lowest after filtration using a 0.5 μm membrane at 20 °C. According to all results obtained, the membrane with the nominal pore size of 0.5 μm appeared to be optimal for purposes of preserving the nutritional value, minimising membrane fouling and achieving appropriate microbiological quality of sweet whey.
Agid:
5336708