Concentration of skim milk by reverse osmosis: characterization and flow decline modelling

Arend, Giordana Demaman; Castoldi, Suelen Muhl; Rezzadori, Kátia; Soares, Lenilton Santos; Brião, Vandré Barbosa

doi:10.1590/1981-6723.02819

Cited by 5 publications

(4 citation statements)

References 36 publications

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“…This suggested that the increased pressure was responsible for the increase in turbulent flow, thereby reducing fouling phenomena. The complete blocking mechanism has also observed in many concentration processes by RO, such as waste fresh tea leaf extract (Lai et al, 2021) and skim milk (Arend, Castoldi, Rezzadori, Soares, & Brião, 2019).…”

Section: Resultsmentioning

confidence: 83%

Flux decline and fouling analysis in reverse osmosis of watermelon juice

Lại

Thuc

Hoang

2022

J Food Process Engineering

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In this paper, the concentration of watermelon juice by HR98PP membrane was investigated at 30 and 40 bar of operating pressure. The semi-empirical model of permeate flux was determined. The predominant fouling mechanism in the concentration was found to be complete blocking by Hermia's model. Recovery yield and content of total solid, lycopene and antioxidant capacity in concentrate was analyzed. Results indicated that, concentration of watermelon juice by HR98PP at 40 bar exhibited the higher effectiveness than that at 30 bar. At 40 bar and 2.25 of CF, contents of total sugar (TS), lycopene and antioxidant capacity in concentrate were 171.31 g/L, 83.9 mg/L and 124.74 mg TEAC/L, respectively. Recovery yields of TS, lycopene and antioxidant capacity in concentrate were 98.67. 90.03 and 82.39 %, respectively. Maximum CF value of concentration at 40 bar of operating pressure was 2.64.The mathematical model was built for estimation of the change in the contents of lycopene and TS versus time.Maximum theoretical content of lycopene and TS at 40 bar were estimated as 185 mg/L and 341 g/L, respectively.The cleaning procedure with NaOH solution at pH10 could fully recovery permeate flux after the concentration.Results imply that, concentration of watermelon juice by HR98PP was feasible.

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Section: Resultsmentioning

confidence: 83%

Flux decline and fouling analysis in reverse osmosis of watermelon juice

Lại

Thuc

Hoang

2022

J Food Process Engineering

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“…We know that RO membrane retains almost all type of molecules except water mainly due to its average pore size of 0.0005 microns. Arend et al (2019), performed the concentration of pasteurized skim milk using polyamide RO membrane with a spiral configuration and filtration area of 5.7 m 2 . Temperature of 20±5°C and 20 bar pressure was maintained in the process.…”

Section: Milk Concentrationmentioning

confidence: 99%

Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry

J¹

2021

Extsv. Rev.

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Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.

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“…The characterization of membrane fouling is necessary to understand the mechanism that acts during the UF process and, later, choose the most efficient cleaning procedure 22,23 . Hermia's model adapted to cross‐flow filtration 24 has been used to undestand pore‐blocking behaviors considering the shear stress on the membrane surface 25–27 . Indeed, pore‐blocking is a critical factor in UF that causes a severe decline in the permeate flux under constant pressure conditions 25 .…”

Section: Introductionmentioning

confidence: 99%

“…22,23 Hermia's model adapted to cross-flow filtration 24 has been used to undestand pore-blocking behaviors considering the shear stress on the membrane surface. [25][26][27] Indeed, pore-blocking is a critical factor in UF that causes a severe decline in the permeate flux under constant pressure conditions. 25 Pore-blocking followed by cake filtration was reported as a common important fouling mechanism in the UF protein separation process.…”

Section: Introductionmentioning

confidence: 99%

Melittin recovery with efficient phospholipase A2 removal of apitoxin from cross‐flow ultrafiltration process

Brandão

Silva

Brito

et al. 2020

J of Chemical Tech & Biotech

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BACKGROUND Bee venom (apitoxin) is a complex mixture of enzymes, peptides, amines, and other chemicals that presents diverse pharmaceutical activities. Melittin, a small peptide with 2.84 kDa, represents about 50% of this venom, on a dry basis. However, allergenic compounds, such as phospholipase A2 and hyaluronidase (enzymes with a molecular weight of 19 and 38 kDa, respectively), impair the direct use of apitoxin. The membrane separation process can be considered a potential approach for the fractionation of those components. Therefore, the cross‐flow ultrafiltration with a 10 kDa regenerated cellulose membrane was used to separate melittin from apitoxin, leading to lower fouling in the membrane. RESULTS The strategy was divided into two steps: a 22 factorial design was conducted to evaluate apitoxin concentration and transmembrane pressure, followed by the study of flux decline and fouling mechanisms using the modified Hermia model. The best experimental condition led to 70% of melittin recovery and 99% of rejection of phospholipase A2. Membrane cleaning depicted a recovery of around 92% of flux and reduced 94% of transport resistance. The fouling mechanism revealed three mechanisms acting together in the process. CONCLUSION The results show significant values regarding the recovery of melittin and the removal of phospholipase A2, indicating that the cross‐flow ultrafiltration of apitoxin is an attractive option for the isolation of melittin, which has a high market value. © 2020 Society of Chemical Industry (SCI)

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Concentration of skim milk by reverse osmosis: characterization and flow decline modelling

Cited by 5 publications

References 36 publications

Flux decline and fouling analysis in reverse osmosis of watermelon juice

Flux decline and fouling analysis in reverse osmosis of watermelon juice

Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry

Melittin recovery with efficient phospholipase A2 removal of apitoxin from cross‐flow ultrafiltration process

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