The study of the method of fight against formation of polarizing layer at the process of ultrafiltration concentration of the skim milk

  • Grygoriy Deynychenko Кharkov State University of Food Technology and Trade, Ukraine
  • Vasyl Guzenko Kharkiv State University of Food Technology and Trade, Ukraine
  • Oleg Udovenko Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, Ukraine
  • Aleksandr Omelchenko Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, Ukraine
  • Olga Melnik Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, Ukraine
Keywords: skim milk, membrane processing, polarizing layer, ultrafiltration concentration, sparging

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.

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Author Biographies

Grygoriy Deynychenko, Кharkov State University of Food Technology and Trade

Department of Equipment Food and Hospitality Industry them. Belaeva 

Vasyl Guzenko, Kharkiv State University of Food Technology and Trade

Department of Equipment Food and Hospitality Industry them. Belaeva 

Oleg Udovenko, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky

Department of general engineering disciplines and equipment

Aleksandr Omelchenko, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky

Department of general engineering disciplines and equipment

Olga Melnik, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky

Department of general engineering disciplines and equipment

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Published
2016-12-01
How to Cite
Deynychenko, G., Guzenko, V., Udovenko, O., Omelchenko, A., & Melnik, O. (2016). The study of the method of fight against formation of polarizing layer at the process of ultrafiltration concentration of the skim milk. EUREKA: Life Sciences, (5), 53-60. https://doi.org/10.21303/2504-5695.2016.00232
Section
Food Science and Technology