Effect of Temperature and Module Configuration on Membrane Fouling and End-Product Quality of Acidic Whey using Ceramic Ultrafiltration Membrane

Authors

1 Environmental Engineering Department, Istanbul Technical University, Istanbul, Turkey

2 TUBITAK Marmara Research Center Environment and Cleaner Production Institute, Kocaeli, Turkey

Abstract

Ceramic membranes have been used in different dairy industry processing owing to their food compatibility, high  stability to temperature and pH, and high fractionation efficiency. This work aims to optimize the performance of ceramic ultrafiltration membrane for acidic whey processing based on the filtration temperature and module configuration. Disc and tubular membrane modules were used with a ceramic membrane 15 kDa molecular weight cut-off and at whey  temperature of 40 °C and 50 °C for both modules. The filtration performance was evaluated with normalized flux and  membrane fouling index model. The end-product quality was monitored by analyzing protein, lactose, antibiotics,  hormones, and heavy metals. It was found that the module configuration has a great effect on flux behavior and  membrane fouling. The tubular module shows better performance with regard to normalized flux and membrane fouling  index. However, at a higher temperature, the membrane fouling was higher with the disc membrane module and lower  with the tubular one. In terms of end-product quality, the whey temperature is affecting protein and lactose  concentration while the module configuration did not show a significant effect. Antibiotics, hormones, and heavy metals  were found in concentrations that do not affect human health. 

Graphical Abstract

Effect of Temperature and Module Configuration on Membrane Fouling and End-Product Quality of Acidic Whey using Ceramic Ultrafiltration Membrane

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Journal of Membrane Science and Research
Volume 8, Issue 2
Special Issue: Women in Membrane Science and Research
April 2022

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History

  • Receive Date: 17 December 2020
  • Revise Date: 05 March 2021
  • Accept Date: 05 March 2021
  • First Publish Date: 05 March 2021

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