Concentration of Skim Milk by a Cascade Comprised of Ultrafiltration and Nanofiltration: Investigation of the Nanofiltration of Skim Milk Ultrafiltration Permeate

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• 作者：Patricia Meyer ; Johannes Petermeier ; Martin Hartinger…
• 关键词：Nanofiltration ; Skim milk ultrafiltration permeate ; Protein ; free serum ; Transmembrane pressure ; Temperature ; pH
• 刊名：Food and Bioprocess Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：10
• 期：3
• 页码：469-478
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Chemistry/Food Science, general; Agriculture; Biotechnology;
• 出版者：Springer US
• ISSN：1935-5149
• 卷排序：10

文摘

In order to reach a high volume reduction ratio (VRR) prior to drying of skim milk, a membrane cascade comprising of an ultrafiltration (UF) coupled with a nanofiltration (NF) can be applied. The present study investigated the impact of processing (filtration temperature, transmembrane pressure (TMP)) and product (feed pH) parameters on the NF of skim milk UF permeate. It could be shown that a low filtration temperature of 10 °C is more advantageous in terms of flux stability and rejection of the solute fraction as compared to higher filtration temperatures up to 45 °C. The solution pH did not affect permeate flux and lactose retention. However, in order to avoid calcium losses, it is more favorable to conduct the concentration at a pH of 6.8 instead of at a lower pH of 5. The application of a higher TMP (up to 4 MPa) enhances permeate flux and VRR as well as solute rejection during concentration of UF permeate. It was also shown that the retention of solutes decreases towards the end of the concentration process. As a consequence, the achievement of high final VRR must be weighed against increased product losses at the end.