Experimental study of the effect of high pressure on the efficiency of whey nanofiltration process using an OPMN-P membrane

Myronchuk, V.; Grushevskaya, I. O.; Kucheruk, D. D.; Zmievskii, Yu.

doi:10.1134/s0965544113070116

Cited by 10 publications

(5 citation statements)

References 8 publications

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“…This liquid was used for preparation of nanofiltration permeate under laboratory conditions. The equipment for filtration was described in detail earlier, except for the cell (21). However, in this case, the roll flow-type module produced by Keensen Technology Co. Ltd. (China) was used, the module was supplied with a nanofiltration membrane of effective area of 0.56 m 2 .…”

Section: Methodsmentioning

confidence: 99%

“…The nanofiltration permeate of whey, which was obtained under industrial conditions, was used for separation by means of reverse osmosis at 4 MPa, using a KS-C membrane produced by NanoTech (Russia). The apparatus for reverse osmosis was described earlier (21). For comparison, the liquid after ozonation and adsorption was also treated by reverse osmosis.…”

Section: Methodsmentioning

confidence: 99%

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Ozonation of nanofiltration permeate of whey before processing by reverse osmosis

et al. 2017

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During nanofiltration processing of whey a significant amount of permeate is generated. In some cases this permeate is treated by reverse osmosis to get purified water for technological needs. Dry substances are not used, because they contain practically the same amount of organic and inorganic components. Mineral substances can be used for the mineralization of drinking water purified by reverse osmosis. However, the presence of organic compounds complicates the process of separation, as well as reduces the specific productivity of reverse osmosis membranes at the concentration stage. Therefore, the search for methods of destruction and removal of organic components is grounded. In the presentед work, experimental studies of ozonation and sorption of organic compounds by activated carbon were carried. It has been shown that ozonation improves the degree of sorption purification by six times. Sequential treatment with ozone and subsequent filtration through the layer of activated carbon improves the specific productivity of reverse osmosis membranes by 30% at the stage of treatment of the nanofiltration permeate, while their selectivity remains unchanged.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Ozonation of nanofiltration permeate of whey before processing by reverse osmosis

et al. 2017

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“…WPCUF was received in the laboratory of the National University of food technologies (Kiev, Ukraine) on an ultrafiltration setting ( Fig. 2) with membranes of UPM 50 trademark [16]. The process conditions: diameter of pores -15…50 nm, temperature 50 °С, pressure 0,4 MPa.…”

Section: Fig 1 рн-Meter Ezodo 7011mentioning

confidence: 99%

Determination Methods of Defrosted Protein-Vegetable Mixtures Parameters Development

Tsygankov

Ушкаренко

Грек

et al. 2018

EUREKA: Life Sciences

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The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing. Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing. There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %. The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively. The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively.

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“…Its principle of operation was detailed in [17]. The cell was filled with a solution, and the pressure was gradually raised with step size of 5 kPa until the appearance of the filtrate.…”

Section: Lep Measurement Unitmentioning

confidence: 99%

Determination of critical pressure in membrane distillation process

Zmievskii

2015

Pet. Chem.

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A laboratory setup has been designed to create the same excess hydraulic pressure at both mem brane sides. This setup has been used for the whey ultrafiltration permeate/distilled water system to determine the critical pressure at which pores of an MFFK 3 hydrophobic membrane (Vladipor, Russia) are filled with the liquid phase. This value has been found to be 0.6 MPa. On the basis of several assumptions, it has been supposed that, the membrane pores are partially filled with the liquid phase on the both sides before attaining the critical pressure. This filling leads to a reduction in the distance between the meniscuses of the "hot" and "cold" solutions inside the pore, thereby being theoretically capable of enhancing the membrane flux. The liquid entry pressure (LEP) of this membrane has been also determined, being 130 and 50 kPa for distilled water and whey ultrafiltration permeate, respectivey.

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Experimental study of the effect of high pressure on the efficiency of whey nanofiltration process using an OPMN-P membrane

Cited by 10 publications

References 8 publications

Ozonation of nanofiltration permeate of whey before processing by reverse osmosis

Ozonation of nanofiltration permeate of whey before processing by reverse osmosis

Determination Methods of Defrosted Protein-Vegetable Mixtures Parameters Development

Determination of critical pressure in membrane distillation process

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