engleski

Optimising process parameters of sweet whey ultrafiltration

The aim of this work was to optimise whey ultrafiltration at two different temperatures, more precisely at 25°C and at 40°C. Thereat several factors which determine ultrafiltration efficiency were optimised and investigated with the optimal transmembrane pressure and the flow inlet of whey through the module being among the most important ones. After preliminary experiments, regardless of the process temperature two regimes of transmembrane pressure and flow inlet were chosen - 0.8 bar and 0.6 L/min and 1.2 bar and 1 L/min respectively. Subsequently, whey was subjected to ultrafiltration at those specific conditions and the obtained whey concentrate composition was analysed. The highest factor of concentration (5.73) was achieved at 40°C and at higher flow inlet and transmembrane pressure in comparison (0.6 L/min and 1.2 bar and 1 L/min) and was followed by the concentration factor (5.17) achieved at 25°C and the same processing conditions. Membrane fouling was significant at both temperatures and regimes, but was somewhat lower at milder processing conditions i.e. 0.8 bar and 0.6 L/min. Regarding all of the obtained results the most appropriate regime for ultrafiltration of sweet whey appeared to be at 40°C and 1.2 bar and 1 L/min.

concentration factor; membrane; ultrafiltration; whey; whey proteins

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