Applications of Membrane Separation

Goulas, Athanasios; Grandison, Alistair S.

doi:10.1002/9780470697634.ch2

Cited by 9 publications

(5 citation statements)

References 53 publications

(123 reference statements)

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“…Cheese whey concentration by RO gives 28% solids. In addition, dairy plant cleaning waste water contains considerable quantities of milk solids, which could be concentrated by RO and used as animal feed (Grandison and Glover 1994;Goulas and Grandison 2008). Economic applicability of RO depends on maintaining constant permeate flux throughout the membrane (Ridgway and others 1983).…”

Section: Common Membrane Processing Techniquesmentioning

confidence: 99%

Development and Control of Bacterial Biofilms on Dairy Processing Membranes

Anand

Singh

Avadhanula

et al. 2013

Comp Rev Food Sci Food Safe

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Membrane fouling is a major operational problem that leads to reduced membrane performance and premature replacement of membranes. Bacterial biofilms developed on reverse osmosis membranes can cause severe flux declines during whey processing. Various types of biological, physical, and chemical factors regulate the formation of biofilms. Extracellular polymeric substances produced by constitutive microflora provide an effective barrier for the embedded cells. Cultural and microscopic techniques also revealed the presence of biofilms with attached bacterial cells on membrane surfaces. Presence of biofilms, despite regular cleaning processes, reflects ineffectiveness of cleaning agents. Cleaning efficiency depends upon factors such as pH of the cleaning agent, temperature, pressure, cleaning agent dose, optimum cleaning time, and cross-flow velocity during cleaning. Among different cleaning agents, surfactants help to prevent bacterial attachment to surfaces by reducing the surface tension of water and interfacial tension between the layers. Enzymes mixed with surfactants and chelating agents can be used to penetrate the biofilm matrix formed by microbes. Recent studies have shown the role of quorum-sensing-based cell-to-cell signaling, which provides communication within bacterial cells to form a mature biofilm, and also the role of applying quorum inhibitors to prevent biofilm formation. Major cleaning applications are also summarized in Table 1.

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Section: Common Membrane Processing Techniquesmentioning

confidence: 99%

Development and Control of Bacterial Biofilms on Dairy Processing Membranes

Anand

Singh

Avadhanula

et al. 2013

Comp Rev Food Sci Food Safe

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“…Next, the developed electrospun membranes were used to concentrate apple juice, manure and whey, with osmotic pressures of 20, 15 and 7 bar, respectively ( Table 3 ; [ 34 , 35 , 36 ]), as feed to investigate their FO performance using industrial feed streams. In FO, the effective water transport from FS to DS ends when the osmotic pressure of the FS is equal to the osmotic pressure of the DS.…”

Section: Resultsmentioning

confidence: 99%

“…The original effective osmotic pressures of the FS depend on the FS used: The osmotic pressure of apple juice is ~20 bar [ 34 ], that of the used manure stream (conductivity: 27 mS) is ~15 bar [ 35 ] and that of whey is ~7 bar [ 36 ], ideally generating the highest osmotic pressure difference over the membrane and thus the highest driving force for water transport in the order of least to greatest is apple juice, manure and whey. However, the order in the graphs in Figure 10 a and b clearly does not align with that due to the occurrence of membrane boundary layer effects and fouling.…”

Section: Resultsmentioning

confidence: 99%

Apple Juice, Manure and Whey Concentration with Forward Osmosis Using Electrospun Supported Thin-Film Composite Membranes

et al. 2022

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Forward osmosis (FO), using the osmotic pressure difference over a membrane to remove water, can treat highly foul streams and can reach high concentration factors. In this work, electrospun TFC membranes with a very porous open support (porosity: 82.3%; mean flow pore size: 2.9 µm), a dense PA-separating layer (thickness: 0.63 µm) covalently attached to the support and, at 0.29 g/L, having a very low specific reverse salt flux (4 to 12 times lower than commercial membranes) are developed, and their FO performance for the concentration of apple juice, manure and whey is evaluated. Apple juice is a low-fouling feed. Manure concentration fouls the membrane, but this results in only a small decrease in overall water flux. Whey concentration results in instantaneous, very severe fouling and flux decline (especially at high DS concentrations) due to protein salting-out effects in the boundary layer of the membrane, causing a high drag force resulting in lower water flux. For all streams, concentration factors of approximately two can be obtained, which is realistic for industrial applications.

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“…Figure 1 shows the permeate flux values obtained during the filtrations at 50°C and 70°C and ΔTMP of 2 bar. It shows that for both temperatures evaluated, the permeability decreases with time due to the fouling of the membrane (formation of deposits, adsorption, and pores blocking by proteins), because of work pressure and heat treatment (24)(25)(26). However, for both temperatures the permeate flux stabilized before 2 h of filtration (55.7±3.4 L/m 2 .h) at 50ºC and 70ºC (151.0±6.8 L/m 2 .h) similar to Acosta and Ríos (27) and Díaz-Arenas et al (20) for the same filtration pilot and membranes (cut-off of 0.2µm), but with different feedstock (raw bovine blood and cassava starch hydrolysates, respectively).…”

Section: Analysis Of the Effect Of The Temperature On The Filtration ...mentioning

confidence: 97%

Effect of operating parameters and modes in the filtration of acid whey using ultra- and microfiltration ceramic membranes.

Nova¹,

Roa

García

2022

inycomp

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Whey is a liquid by-product obtained by cheese elaboration, which is not completely used due to the large quantities produced. As a result, the whey is poured into rivers and soils and becomes a pollutant agent. The valorization of acid whey using membrane clarification was evaluated, where the effect of temperature and membrane cut-off were studied using acid whey. Permeability was three times higher at 70°C than 50°C (163.2±11.1 y 62.4±9.2 L/m2.h, respectively) for membranes with a cut-off of 0.2 µm. Furthermore, the permeate flux for this cut-off was three, six and ten times higher compared with the cut-off of 300, 150 y 50 kDa at 70°C, respectively. The clarification stage was scaled-up with 0.2 µm membranes, achieving about 22 L of whey filtered for Batch mode until a volume reduction factor (VRF) of 5 with protein retention of 68%. In Fed-Batch mode, the retention of protein was 61%, but the filtration could be carried out for longer, reducing fouling and filtering almost the double of the quantity of whey compared with Batch mode. In all cases, the turbidity of permeates was lower than 12 NTU (reduction >99%), regardless of whey turbidity whose values might be superior to 12,000 NTU.

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Applications of Membrane Separation

Cited by 9 publications

References 53 publications

Development and Control of Bacterial Biofilms on Dairy Processing Membranes

Development and Control of Bacterial Biofilms on Dairy Processing Membranes

Apple Juice, Manure and Whey Concentration with Forward Osmosis Using Electrospun Supported Thin-Film Composite Membranes

Effect of operating parameters and modes in the filtration of acid whey using ultra- and microfiltration ceramic membranes.

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