Effect of temperature on protein conformation and activity during ultrafiltration

SUR test used for optimisation of membrane filtration plants treating wastewater effluents

“…It is therefore expected that the temperature effect can be related to changes in the characteristics of most foulants. Maybe foulants stretch due to temperature increases [24]. The results of the experiments on WWTP effluent (Berkel) showed that a pre-defined feedwater temperature is important for using the SUR as a parameter for the prediction of filtration behaviour.…”

Temperature dependent membrane fouling during filtration of whey and whey proteins

“…For the minor whey protein bovine Serum Albumin (BSA) with low heat stability it is known that by a temperature increase, protein adsorption increases for pH above pI and that adsorption is not affected at pH below pI [20]. BSA denaturation leads to an impairment of operation and an enhancement of membrane fouling [21].…”

Influence of temperature variations on the cake resistance and EPS of MBR mixed liquor fractions

“…As shown in Figure 9, this behavior can be observed at 40ºC, but with a higher retention of PS in the fi ltration of the soluble matter than in the supernatant. Campbell et al [22] found that foulants could stretch due to increased temperature . This could explain the difference in retention between the supernatant and the soluble fraction at 40ºC, even knowing that colloidal PS exhibit a high fouling potential [27][28][29].…”

“…This is in accordance with Roorda et al [15] who reported an increase in the cake resistance with the temperature. Campbell et al [22] suggested that this increase in cake resistance could be due to the stretching of foulants as the temperature rises.…”