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Use of Precipitation to Alter Flux and Fouling Performance in Cheese Whey Ultrafiltration
Author(s) -
Kaiser J. M.,
Glatz C. E.
Publication year - 1988
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.5420040408
Subject(s) - fouling , ultrafiltration (renal) , chemistry , concentration polarization , flux (metallurgy) , precipitation , chromatography , food science , pulp and paper industry , membrane , biochemistry , meteorology , physics , organic chemistry , engineering
Two limitations to the flux rate in ultrafiltration (UF) of cheese whey are fouling and concentration polarization. An attempt was made to improve flux rates by a pretreatment to reduce the level of soluble proteins in the UF feed. The resistances to permeate flux and long‐term fouling behavior for the various feed components for both acid and sweet (Cheddar) wheys was examined. The rate of fouling could be reduced for the sweet whey by precipitation, but no improvement over simple pH adjustment was observed for acid whey.