Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk

Keywords: buttermilk, ultrafiltration membranes, membrane concentration, polarization layer, vibration mixing, bubbling

Abstract

The object of research: the process of membrane concentration of buttermilk using methods of removing the polarizing layer on the membrane surface.

Investigated problem: determination of the effectiveness of methods for eliminating the polarization layer on the membrane surface during membrane concentration of buttermilk.

Main scientific results: The results of experimental studies on methods of removing the polarization layer to increase the productivity of ultrafiltration equipment in the process of membrane concentration of buttermilk are presented. Mathematical models are proposed based on the regression equation of a factorial experiment using the elimination of the polarization layer on the membrane to determine the rational operating parameters of the membrane concentration of buttermilk. These parameters were determined: pressure – 0.4 … 0.5 MPa, buttermilk temperature – 40 … 50 °С, speed of pulsating flows – 1.5 … 1.7 m/s, frequency of bubbling of raw materials – 0 , 10 … 0.15 min-1, bubbling pressure – 0.56 … 0.58 MPa. A comparative analysis of the application of the method of vibrational mixing and bubbling of separated non-fat dairy raw materials to eliminate the formation of a polarization layer on the surface of membranes in the process of membrane concentration is presented. Based on the obtained quantitative and qualitative characteristics of the ultrafiltration products, it can be seen that vibrational mixing and bubbling of the processed buttermilk equally intensify the process of membrane concentration of buttermilk.

The area of practical use of the research results: enterprises of the dairy industry of the food industry, engaged in waste-free processing of dairy raw materials and its by-products.

An innovative technological product: devices for reducing the polarization layer, allowing to increase the performance of membranes in the process of membrane concentration of buttermilk.

Scope of application of the innovative technological product: waste-free processing of dairy raw materials at dairies and dairy plants and other food industry enterprises.

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Author Biographies

Oleksandr Omelchenko, Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade

Department of General Engineering Disciplines and Equipment

Gregoriy Deynichenko, Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade

Department of General Engineering Disciplines and Equipment

Vasyl Huzenko, Kharkiv State University of Food Technology and Trade

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaeva

Inna Zolotukhina, Kharkiv State University of Food Technology and Trade

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaeva

Dmytro Dmytrevskyi, Kharkiv State University of Food Technology and Trade

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaeva

Vitalii Chervonyi, V. N. Karazin Kharkiv National University

Department of International E-commerce and Hotel and Restaurant Business

Dmytro Horielkov, V. N. Karazin Kharkiv National University

Department of International E-commerce and Hotel and Restaurant Business

Olga Melnik, Kryvyi Rih National University

Department of Power Supply and Energy Management

Olha Korolenko, Kryvyi Rih National University

Department of Power Supply and Energy Management

Liudmyla Tsvirkun, V. N. Karazin Kharkiv National University

Department of International E-commerce and Hotel and Restaurant Business

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Published
2021-08-31
How to Cite
Omelchenko, O., Deynichenko, G., Huzenko, V., Zolotukhina, I., Dmytrevskyi, D., Chervonyi, V., Horielkov, D., Melnik, O., Korolenko, O., & Tsvirkun, L. (2021). Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk. ScienceRise, (4), 32-38. https://doi.org/10.21303/2313-8416.2021.002021
Section
Innovative technologies in industry