Impact of colloidal interactions on the flux in cross-flow microfiltration of milk at different pH values: A surface energy approach

Effect of pH, transmembrane pressure and whey proteins on the properties of casein micelle deposit layers

“…As a consequence, a transition from CMs forming a porous structure to CMs in gel-like deposit takes place. There are several possible explanations for the reduced particle repulsion, like collapse of the κ-casein brush accompanied with hydrophobic CM interactions [23], reduced electrostatic interaction [9] as well as reduced acid/base repulsion [10], but a final explanation cannot be derived from our data. Notwithstanding the different interaction approaches discussed above, Kühnl et al [10] and Steinhauer et al [12] both found an increasing specific and overall fouling resistance when acidifying milk or CM suspensions during dead-end and cross-flow filtration in a pH range of pH 5.9-6.8.…”

“…Some studies relate repulsive forces to a macroscopic concentration based on the so called osmotic pressure concept [6][7][8]. Another model is based on microscopic particle-particle interactions based on DLVO-theory [9] or xDLVO-theory [10,11]. All models explain fouling behavior well within their limitations, but a generalizing model was not agreed upon yet.…”

Temperature dependent membrane fouling during filtration of whey and whey proteins

“…Hence, particle deposition on the membrane during UF of whey proteins is primarily dominated by repulsive electrostatic forces [9]. Since repulsion between milk proteins increases with temperature [44], deposit porosity decreases. This results in a reduction of the specific fouling resistance, as described for other milk proteins elsewhere [29].…”

Adsorption of alginate and albumin on aluminum coatings inhibits adhesion of Escherichia coli and enhances the anti-corrosion performances of the coatings

“…However, the Debye screening length is very short in ASW due to the high ionic strength. This shields the surface charge and reduces the surface potential with the distance from the surface rapidly [47]. Electrostatic interaction would be significantly weakened in ASW.…”