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Impact of Protein Removal by an Upstream Ultrafiltration on the Reverse Osmosis of Skim Milk and Sweet Whey
Author(s) -
Meyer Patricia,
Kulozik Ulrich
Publication year - 2016
Publication title -
chemie ingenieur technik
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 36
eISSN - 1522-2640
pISSN - 0009-286X
DOI - 10.1002/cite.201500107
Subject(s) - skimmed milk , ultrafiltration (renal) , reverse osmosis , chemistry , chromatography , microfiltration , permeation , membrane , food science , biochemistry
Concentration of milk and whey by ultrafiltration and reverse osmosis (RO) in cascade mode is an amendment of evaporation for high volume reduction ratios (VRR) prior to drying. This study investigated the impact of a prior protein removal and the transmembrane pressure (TMP) on the RO stage, compared to skim milk and sweet whey. It could be found that removal of the protein fraction of both skim milk and sweet whey improved the efficiency of the RO. An upstream ultrafiltration resulted in higher VRR as well as an increased permeate flux.