The study of the method of fight against formation of polarizing layer at the process of ultrafiltration concentration of the skim milk
Abstract
The description of experimental set and the method of processing of the results of the study of the method of fight against formation of polarizing layer in the process of ultrafiltration concentration of skim milk raw material were presented. The results of experimental studies relative to the sparging method application for the prevention of polarizing layer in the process of membrane processing of the skim milk and its influence on the capacity of ultrafiltration membranes were offered. The mathematical models were constructed on the base of regressive equations of factorial experiment using the method of the raw material sparging above the membrane surface for selection of technological parameters of the process of ultrafiltration concentration of the skim milk. The rational working parameters of the process of ultrafiltration concentration of the skim milk using the sparging of the skim milk by the gas bubbles in the direct closeness to the membrane surface were determined. Such working parameters are: pressure– 0,4...0,5 MPa, temperature of skim milk– 40...50 ºС, frequency of sparging of skim milk– 0,10...0,15 min-1, pressure of sparging must be 0,56...0,58 MPa.
Downloads
References
Marella, Ch., Muthukumarappan, K., Metzger, L. E. (2013) Application of Membrane Separation Technology for Developing Novel Dairy Food Ingredients. Journal of Food Process Technol, 4 (9), 294–302. doi: 10.4172/2157-7110.1000269
Hu, K., Dickson, J. M. (2015). Membrane Processing for Dairy Ingredient Separation. Oxford: Wiley Blackwell, 269. doi: 10.1002/9781118590331
Kelly, P. (2011). Milk Protein Concentrate. Encyclopedia of Dairy Sciences, 2, 848–854. doi: 10.1016/B978-0-12-374407-4.00346-0
Berk, Z. (2009). Food process Engineering and Technology. USA: Elsevier, 605. doi: 10.1016/B978-0-12-373660-4.00001-6
Li, Y., Corredig, M. (2014). Calcium release from milk concentrated by ultrafiltration and diafiltration. Journal of dairy science, 97 (9), 5294–5302. doi: 10.3168/jds.2013-7567
Membrane Filtration in the Dairy Industry. GEA engineering for a better world. Available at: http://www.gea.com/en/binaries/Membrane%20Filtration%20in%20the%20Dairy%20Industry_tcm11-18227.pdf (Last accessed: 06.10.2016).
Gomaa, H. G., Rao, S. (2011). Analysis of flux enhancement at oscillating flat surface membranes. Journal of Membrane Science, 374 (1–2), 59‒66. doi: 10.1016/j.memsci.2011.03.011
Bogomolov, V., Lazarev, S. (2014). Promyshlennaja pererabotka vtorichnogo molochnogo syr'ja. Voprosy sovremennoj nauki i praktiki, 1 (50), 82–91.
Kumar, P., Sharma, N., Ranjan, R., Kumar, S., Bhat, Z. F., Jeong, D. K. (2013). Perspective of Membrane Technology in Dairy Industry: A Review. Asian Australasian Journal of Animal Sciences, 26 (9), 1347–1358. doi: 10.5713/ajas.2013.13082
Cai, M., Zhao, S., Liang, H. (2010). Mechanisms for the enhancement of ultrafiltration and membrane cleaning bydifferent ultrasonic frequencies. Desalination, 263 (1-3), 133‒138. doi: 10.1016/j.desal.2010.06.049
Cheng, T. W., Li, L. N. (2007). Gas-sparging cross-flow ultrafiltration in flat-plate membrane module: Effects of channel height and membrane inclination. Separation and Purification Technology, 55 (1), 50‒55. doi: 10.1016/j.seppur.2006.10.026
Lobasenko, B., Semenov, A. G. (2013). Intensification of ultrafiltration concentrating by the separation of the concentration boundary layer. Foods and Raw Materials, 1 (1), 74–81. doi: 10.12737/1560
Ostapchuk, M., Stankevych, G. (2006). Matematychne modelyuvannya na EOM. Odesa: Druk, 313.
Deinychenko, G., Mazniak, Z., Kramarenko, D., Guzenko, V. (2015). Determination of ultrafiltration membranes shrinkage factor. Ukrainian Food Journal, 4 (2), 328–334.
Liu, D. Z., Weeks, M. G., Dunstan, D. E., Martin, G. J. O. (2014). Alterations to the composition of casein micelles and retentate serum during ultrafiltration of skim milk at 10 and 40 °C. International Dairy Journal, 35 (1), 63–69. doi: 10.1016/j.idairyj.2013.10.017
Deynichenko, G., Maznyak, Z., Zolotukhina, I., Gafurov, О. (2011). Membrane concentration of non-fat milk stuff. Recent Journal, 3 (33), 245–248.
Copyright (c) 2016 Grygoriy Deynychenko, Vasyl Guzenko, Oleg Udovenko, Aleksandr Omelchenko, Olga Melnik
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.