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Journal of Food and Nutrition Research
Online First Articles

Akgun, A. – Keser, I.
Effect of flow behaviour of skim milk on microfiltration performance and cleaning efficiency of polyethersulfone membranes

Abdullah Akgun, Department of Food Engineering, Engineering Faculty, Trakya University, Ozcan Street 1, 22180 Edirne, Turkey. Tel.: +90-284-226 1218, fax: +90-284-226 1224, e-mail:

Original article
Received 15 May 2023; 1st revised 28 August 2023; accepted 29 September 2023; published online 21 January 2024.

Súhrn: The effect of milk rheology on membrane fouling remains a challenging problem for long-term microfiltration. This study aimed to investigate the effects of viscosity changes as a function of weight reduction factor (WRF) and temperature on the performance of commercial polyethersulfone membrane. The retentates were obtained from skim milk in batch concentration mode with WRF of 2.5, 3.5, 4.5 and 5.5, to investigate the effect of change in feed composition on polyethersulfone (PES) membrane performance. The performance of the PES membrane was evaluated with pure water before the microfiltration of milk and it was discovered that using low transmembrane pressure and pH levels above 5.0 resulted in more consistent water flux. The two-fold increase in the transmembrane pressure caused up to ten-fold increase in irreversible fouling resistance. At WRF greater than 2.5, the non-Newtonian pseudoplastic behaviour of the samples obtained became more pronounced, resulting in a more pronounced decrease in flux for the batch concentration mode at 55 °C compared to the total recycling mode. The rheological and chemical composition properties of the streams affected by varying microfiltration parameters are important for the dairy products in which they are used, as well as for innovative production processes where quality of whey proteins is required to be preserved.

Kľúčové slová: microfiltration; viscosity; rheology; fouling

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  jfnr202342-akgun-240121.pdf (PDF, 479.91 Kb, 16x)