Concentration of skim milk by reverse osmosis: characterization and flow decline modelling

Abstract

In this paper the physicochemical characteristics and the flow decline occurring during the reverse osmosis of skim milk, were analysed. The flow decline was evaluated using the resistances in series, the blocked pore models and a second conjugated model that combined the blocked pores with the development of a filter cake. The main resistance found was the concentration by polarization, which was mainly influenced by the complete blocking of the pores. The conjugated model was capable of predicting the flow decline of the process. With respect to the physicochemical properties, more than 98% of the lactose, protein, oils and fats were retained, demonstrating the efficiency of the process.

Flux decline and fouling analysis in reverse osmosis of watermelon juice

“…This suggested that the increased pressure was responsible for the increase in turbulent flow, thereby reducing fouling phenomena. The complete blocking mechanism has also observed in many concentration processes by RO, such as waste fresh tea leaf extract (Lai et al, 2021) and skim milk (Arend, Castoldi, Rezzadori, Soares, & Brião, 2019).…”

Separation methods in the food industry: An exploration of reverse osmosis, evaporation and freeze concentration applications

“…Polar milk lipids have powerful nutraceutical properties (Spitsberg, 2005), such as enhancing the intestinal barrier against inflammation-induced hyperpermeability (Snow et al, 2011). A study by Arend et al (2019) showed that retention value (%R) for protein was the highest 100%, followed by lactose with 99% and lastly lipid with 98.47%, meaning that reverse osmosis in skim milk concentration is truly efficient. Table 2 shows the protein, lactose, and lipid concentrations once the concentration process is completed.…”

Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry

“…We know that RO membrane retains almost all type of molecules except water mainly due to its average pore size of 0.0005 microns. Arend et al (2019), performed the concentration of pasteurized skim milk using polyamide RO membrane with a spiral configuration and filtration area of 5.7 m 2 . Temperature of 20±5°C and 20 bar pressure was maintained in the process.…”