Demineralization of dairy streams and dairy mineral recovery using nanofiltration

Kentish, Sandra E.; Rice, G.

doi:10.1002/9781118590331.ch5

Cited by 5 publications

(5 citation statements)

References 71 publications

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“…Nanofiltration(NF) membrane technology is already extensively used in the dairy industry to demineralise and concentrate sweet whey streams prior to spray drying (Kentish and Rice, 2015;Okawa et al, 2015;Rice et al, 2009). NF has also been considered at laboratory scale for demineralisation of acid whey (Kelly and Kelly, 1995;Roman et al, 2010;Roman et al, 2009;Vasiljevic and Jelen, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Removal of lactate from acid whey using nanofiltration

Chandrapala

Chen

Kezia

et al. 2016

Journal of Food Engineering

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The utilisation of acid whey by the dairy industry is limited by the high concentrations of lactate in the solution. In the present study, three commercially available nanofiltration membranes: HL, XN45 and DK were used in to evaluate the separation of lactose and lactate as a function of pH. Raw acid whey was used after microfiltration, while two laboratory prepared solutions comprising lactic acid and lactose; and sodium lactate and lactose were also tested for comparison. The rejection of lactic acid was found to increase with the degree of acid dissociation. About 50% of the lactate could be removed at pH ~3 due to the lower degree of dissociation. For all pH values tested, over 90% of the lactose was retained. The molecular weight cutoff and permeability of the membranes had little influence on the separation performance.

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Section: Introductionmentioning

confidence: 99%

“…Nanofiltration is an ideal candidate for this operation as separation is achieved without the use of additional chemicals; and as the whey solution would be simultaneously demineralised and concentrated. NF membranes reject molecules based on size exclusion or charge repulsion (Kentish and Rice, 2015…”

Section: Introductionmentioning

confidence: 99%

Removal of lactate from acid whey using nanofiltration

Chandrapala

Chen

Kezia

et al. 2016

Journal of Food Engineering

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“…Concentration polarisation results from the build-up of solute molecules in the boundary layer at the membrane interface [71]. This layer of solute introduces an additional mass transfer resistance which in turn reduce the permeate flux along the operation.…”

Section: Nanofiltration Experiments 421 Concentration Polarisationmentioning

confidence: 99%

“…Moreover, it contributes into the deterioration of the membrane selectivity due to the increased solute concentration at the membrane surface, thus increasing the solute concentration driving force across the membrane. The effects of concentration polarisation can be minimised by operating at high cross-flow velocities and utilisation of a feed spacer [71]. Although several studies have reported the existence of concentration polarisation effects in organic solvent nanofiltration [27,65,[72][73][74], only the work done by Peeva et al reported a detailed investigation of concentration polarisation effects [75].…”

Section: Nanofiltration Experiments 421 Concentration Polarisationmentioning

confidence: 99%

Organic solvent nanofiltration of binary vegetable oil/terpene mixtures: Experiments and modelling

Abdellah

Liu

Scholes

et al. 2019

Journal of Membrane Science

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Bio-derived solvents such as ρ-cymene, d-limonene and α-pinene represent feasible alternatives to nhexane for the extraction of vegetable oils. However, the large-scale utilization of these solvents is still limited mainly owing to their high boiling points and latent heats of vaporization. In this work, the performance of composite polydimethylsiloxane/polyacrylonitrile (PDMS/PAN) organic solvent nanofiltration membranes in the recovery of these solvents from their binary mixtures with canola oil is investigated. The sorption isotherms of the mixtures were first studied using free-standing PDMS films and the multicomponent Flory-Huggins model used to determine the resulting interaction parameters. The partial solvent uptake decreased with increasing oil concentration in the mixture. On the other hand, the partial oil uptake in the solvent mixture was higher than that of the pure oil which was attributed to the swelling effects induced by solvents. The effects of feed concentration (10-30 wt. % oil), feed temperature (25-40 °C), transmembrane pressure (5-30 bar), and cross-flow velocity (18-52 cm s -1 ) on the membrane performance were then studied in a cross-flow membrane setup.Maxwell-Stefan formulations were combined with the ternary Flory-Huggins solubility model to successfully describe these flux data.

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“…En otro estudio se evaluó la desalinización del lactosuero de queso aplicando la metodología de nanofiltracion, evaluando membranas (tipo DS-5-DL marca GE-OSMONICS) con superficie de poliamida de soporte de polisulfona y matriz de poliéster obteniendo una recuperación de 80% de agua a 3 MPa. (Kentish& Rice, 2015). Atra, Vatai, Bekassy-Molnar&Balint, (2005) reportan porcentajes de recuperación de lactosa en lactosueros tratados por NF entre 20 a 25% en el concentrado y valores de 0,1 a 0,2% en el agua de permeado, aplicando flujos mayores de 40 L/ m2 h y 20 bares de presión.…”

Section: Aplicaciones De Nf En Suerounclassified

Nanofiltración en el manejo del lactosuero

David

2016

Journal of Engineering and Technology

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El lactosuero es un subproducto de la industria láctea, resultante de la coagulación de diferentes tipos de quesos, se define como la fracción de la leche, que no precipita por la acción del cuajo o por los ácidos, durante el proceso de elaboración. Constituye el 90% de la leche que ingresa al proceso y este compuesto por sustancias como proteínas solubles, lactosa, vitaminas y sales minerales que son de uso y aplicación en la industria alimentaria. El lactosuero es una sustancia de alto valor nutritivo, pero muy contaminante al contacto con el agua y costoso de procesar. Una inadecuada gestión del lactosuero trae asociado un alto impacto medioambiental. Este factor hace relevante implementar diferentes procesos que faciliten esta recuperación. En esta vía toma fuerza la aplicación de tecnologías emergentes de membrana específicamente la nanofiltracion, profundizando en sus características, usos, aplicaciones, tipos de membranas y factores fisicoquímicos a tener en cuenta en el lactosuero a tratar. Se estudia entonces el aprovechamiento y tratamiento de lactosueros a través del uso de la NF en la concentración y desmineralización de estos, la recuperación de lactosa y de otros componentes importantes por su alto valor nutritivo.

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Demineralization of dairy streams and dairy mineral recovery using nanofiltration

Cited by 5 publications

References 71 publications

Removal of lactate from acid whey using nanofiltration

Removal of lactate from acid whey using nanofiltration

Organic solvent nanofiltration of binary vegetable oil/terpene mixtures: Experiments and modelling

Nanofiltración en el manejo del lactosuero

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