Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk

Koutake, Masanobu; Matsuno, Ichiro; Nabetani, Hiroshi; Nakajima, Mitsutoshi; Watanabe, Atsuo

doi:10.1271/bbb.56.697

Cited by 5 publications

(1 citation statement)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The addition of EDTA decreased (Lp7Lp) values of both MF and UF membranes. In a membrane process for protein solutions, decrease in water permeability, which is one of the primary factors decreasing permeate flux, is caused mainly by protein clogging of membranes, i.e., formation of a deposit layer on the membrane surface or adsorption to the membrane (Fane et al, 1983;Koutake et al, 1987Koutake et al, , 1992Koutake et al, , 1993Matsumoto et al, 1987;Matthiasson, 1983;Nabetani et al, 1988Nabetani et al, , 1990). The process with EDTA appears to cause increased clogging of membranes.…”

Section: Resultsmentioning

confidence: 99%

Optimal Separation of Jojoba Protein Using Membrane Processes

Nabetani¹,

Abbott²,

Kleiman³

1995

Ind. Eng. Chem. Res.

Self Cite

View full text Add to dashboard Cite

The efficiency of a pilot-scale membrane system for purifying and concentrating jojoba protein was estimated. In this system, a jojoba extract was first clarified with a microfiltration membrane. The clarified extract was diafdtrated and the protein was purified with a n ultrafiltration membrane. Then the protein solution was concentrated with the ultrafiltration membrane. Permeate flux during microfiltration was essentially independent of solids concentration in the feed, in contrast with the permeate flux during ultrafiltration which was a function of protein concentration. Based on these results, a mathematical model which describes the batchwise concentration process with ultrafiltration membranes was developed. Using this model, the combination of batchwise concentration with diafiltration was optimized, and a n industrial-scale process was designed. The effect of ethylenediaminetetraacetic acid (EDTA) on the performance of the membrane system was also investigated. The addition of EDTA increased the concentration of protein in the extract and improved the recovery of protein in the final products. The quality of the final product (color and solubility) was also improved.However, EDTA decreased permeate flux during ultrafiltration.

show abstract

Section: Resultsmentioning

confidence: 99%

Optimal Separation of Jojoba Protein Using Membrane Processes

Nabetani¹,

Abbott²,

Kleiman³

1995

Ind. Eng. Chem. Res.

Self Cite

View full text Add to dashboard Cite

show abstract

Flux pattern and fouling of membranes during ultrafiltration of some dairy products

1994

View full text Add to dashboard Cite

The flux pattern of milk (whole milk, skimmed milk and buttermilk) showed a distinct contrast to whey (sweet whey and acid casein whey) systems during ultrafiltration (UF) at constant composition. For milk systems, the initial flux was lower than for whey systems, but the flux stabilised within a few minutes of operation. However, for both acid and sweet whey, the flux continued to fall with time for nearly 1 h. The fouling coefficient (FC) for buttermilk was 0.6 after 5 min, rising to 0.68 after 60 min. During this time flux did not decline, suggesting that concentration polarisation (CP), rather than fouling, was controlling the flux rate. In contrast, the FC for whey was 0.5 after 5 min with a progressive rise over the next 55 min, but the flux also fell throughout this period suggesting that flux was controlled by fouling rather than CP. The higher concentration of protein in milk systems appeared to be responsible for CP, rather than fouling, being the controlling mechanism. . Pate1 R S, Reuter H 1985 Fouling of hollow fibre membrane during ultrafiltration of skim milk. Mikhwissmschafl 40 Ramachandra Rao H G, Lewis M J, Grandison A S 1994 Effect of soluble calcium of milk on fouling of ultrafiltration membranes. J Sci Food Agric 65 249-256. Tong P S, Barbano D M 1986 Sodium dodecyl sulfatepolyacrylamide gel electrophoresis of membrane foulants isolated from membranes used for ultrafiltration of whole milk. J Dairy Sci 69 (suppl 1) 54. Tong P S, Barbano D M , Rudan M A 1988 Characteristics of proteinaceous membranes foulants and flux. J Dairy Sci 71 731-733. 604-6 12.

show abstract

Effects of pH and ionic environment on the permeability and rejective properties of an alumina microfiltration membrane for whey proteins

Pouliot

Britten

et al. 1994

Journal of Membrane Science

View full text Add to dashboard Cite

Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk

Cited by 5 publications

References 10 publications

Optimal Separation of Jojoba Protein Using Membrane Processes

Optimal Separation of Jojoba Protein Using Membrane Processes

Flux pattern and fouling of membranes during ultrafiltration of some dairy products

Effects of pH and ionic environment on the permeability and rejective properties of an alumina microfiltration membrane for whey proteins

Contact Info

Product

Resources

About