Intensification of Ultrafiltration Concentrating by the Separation of the Concentration Boundary Layer

Лобасенко, Б. А.; Semenov, A. G.

doi:10.12737/1560

Cited by 9 publications

(5 citation statements)

References 21 publications

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“…The process of membrane condensation is realized at the expanse of the total influence of bubbling pressure, turbulization of flows of the processed liquid and hydraulic stroke on the UF-membrane surface on the polarization layer, formed on the UF-membrane surface. At that it is provided to increase the productivity of UF-membranes as a result of decreasing a speed of the polarization layer formation on its surface [11]. For getting influence dependencies of the method of vibration mixing on the productivity of UF-membranes, all experiments were conducted in fivefold repetition.…”

Section: Materials and Methods For Studying The Process Of Membrane Cmentioning

confidence: 99%

Research Method of Reducing Polarization Layer at Ultrafiltration of Cottage Cheese Whey

Deynichenko

Guzenko

Dmytrevskyi

et al. 2020

EUREKA: Life Sciences

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The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing method for research results of using the method of fighting against a polarization layer in the process of membrane concentration of protein-carbohydrate milk raw materials are presented. Results of the experimental studies as to using the bubbling method for decreasing polarization layer formation in the process of membrane concentration of cottage cheese whey and its influence on concentration membranes productivity are given. Mathematical models, based on regression equations of factorial experiment with using the method of bubbling separated liquid above the membrane surface for choosing technological parameters of process of membrane concentration of cottage cheese whey, have been constructed. Graphic dependencies of the productivity of ultrafiltration polymer membranes of PAN type depending on initial pressure and temperature parameters of the process of membrane concentration are presented. Rational parameters of membrane concentration of cottage cheese whey using the method of bubbling initial raw materials by gas bubbles, directly close to the concentration membrane surface have been determined. Such parameters are: pressure – 0.4...0.5 МPа, temperature of skimmed milk – 40...50 ºС, skimmed milk bubbling frequency – 0.10...0.15 min-1, bubbling pressure must be 0.56...0.58 МPа. The expedience of using the new-method of gel-layer elimination has been established according to research results

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Section: Materials and Methods For Studying The Process Of Membrane Cmentioning

confidence: 99%

Research Method of Reducing Polarization Layer at Ultrafiltration of Cottage Cheese Whey

Deynichenko

Guzenko

Dmytrevskyi

et al. 2020

EUREKA: Life Sciences

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show abstract

“…To increase the productivity of ultrafiltration membranes in the process of membrane concentration, it is necessary to jointly influence the polarization layer on the membrane surface of the hydrodynamic pressure of the method of turbulization of the flows of the processed raw materials and hydraulic shock of the liquid on the surface of the UV membrane [12,13].…”

Section: Suggested Solution To the Problemmentioning

confidence: 99%

Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk

Омельченко

Deynichenko

Huzenko

et al. 2021

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The object of research: the process of membrane concentration of buttermilk using methods of removing the polarizing layer on the membrane surface. Investigated problem: determination of the effectiveness of methods for eliminating the polarization layer on the membrane surface during membrane concentration of buttermilk. Main scientific results: The results of experimental studies on methods of removing the polarization layer to increase the productivity of ultrafiltration equipment in the process of membrane concentration of buttermilk are presented. Mathematical models are proposed based on the regression equation of a factorial experiment using the elimination of the polarization layer on the membrane to determine the rational operating parameters of the membrane concentration of buttermilk. These parameters were determined: pressure – 0.4 … 0.5 MPa, buttermilk temperature – 40 … 50 °С, speed of pulsating flows – 1.5 … 1.7 m/s, frequency of bubbling of raw materials – 0 , 10 … 0.15 min-1, bubbling pressure – 0.56 … 0.58 MPa. A comparative analysis of the application of the method of vibrational mixing and bubbling of separated non-fat dairy raw materials to eliminate the formation of a polarization layer on the surface of membranes in the process of membrane concentration is presented. Based on the obtained quantitative and qualitative characteristics of the ultrafiltration products, it can be seen that vibrational mixing and bubbling of the processed buttermilk equally intensify the process of membrane concentration of buttermilk. The area of practical use of the research results: enterprises of the dairy industry of the food industry, engaged in waste-free processing of dairy raw materials and its by-products. An innovative technological product: devices for reducing the polarization layer, allowing to increase the performance of membranes in the process of membrane concentration of buttermilk. Scope of application of the innovative technological product: waste-free processing of dairy raw materials at dairies and dairy plants and other food industry enterprises.

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“…Although literary sources describe a significant number of methods and devices with a hydro-mechanical effect to eliminate the formation of a gel layer at the surface of the membranes, their potential is far from being exhausted [16]. Therefore, it appears promising to envisage and study the new measures to combat the polarization gel layer at the surface of a polymeric membrane.…”

Section: Developing a Technique For The Removing Of A Gel Layer In Thmentioning

confidence: 99%

Developing a technique for the removing of a gel layer in the process of membrane treatment of pectin extract

Deynichenko¹,

Guzenko²,

Dmytrevskyi³

et al. 2020

EEJET

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Intensification of Ultrafiltration Concentrating by the Separation of the Concentration Boundary Layer

Cited by 9 publications

References 21 publications

Research Method of Reducing Polarization Layer at Ultrafiltration of Cottage Cheese Whey

Research Method of Reducing Polarization Layer at Ultrafiltration of Cottage Cheese Whey

Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk

Developing a technique for the removing of a gel layer in the process of membrane treatment of pectin extract

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