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The adsorption and flotation of soluble crude protein from dairy products by colloidal gas aphrons (CGA) were studied. Selected process variables that were studied with respect to protein recovery include volume ratio between crude protein and CGA, stirring speed in the separation vessel, and contact time and surfactant concentration used to generate CGA. Cetyltrimethylammonium bromide (CTAB) in the buffered solution was used as the surfactant. It was found that only volume ratio between crude protein and CGA and surfactant concentration significantly influenced the protein recovery. The protein recovery achieved via its adsorption onto CGA surface and its subsequent flotation can be adequately modeled using Langmuir kinetics.

Adsorption and Flotation of Soluble Crude Protein by Colloidal Gas Aphrons (CGA): Effect of Selected Variables and Process Modeling