Influence of process temperature and microfiltration pre-treatment on flux and fouling intensity during cross-flow ultrafiltration of sweet whey using ceramic membranes

Barukčić, Irena; Božanić, Rajka; Kulozik, Ulrich

doi:10.1016/j.idairyj.2015.07.002

Cited by 29 publications

(13 citation statements)

References 27 publications

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“…Steinhauer et al (2015) also reported that the pH levels above the isoelectric point of β‐Lg caused an increase in the amount of deprotonated form of sulfhydryl group (Prot‐S − ) as a result of thiol/disulfide reactions, so β‐Lg becomes more reactive and exhibits a higher fouling tendency due to increased protein‐membrane interactions. Similarly, Barukčić et al (2015) reported that since the β‐Lg has free thiol groups, the tendency of the β‐Lg to make intermolecular disulfide bonds increases and it becomes easier to chemically bind to the protein surface layer. In addition, it was reported that the reactivity of BSA increases rapidly above pH 6, while α‐La has a negligible effect on fouling at neutral pH levels (Metsämuuronen & Nyström, 2009).…”

Section: Resultsmentioning

confidence: 95%

Hydrophilic modification of poly(ether)sulfone membrane by atmospheric pressure argon jet plasma: pH dependence of ultrafiltration performance and cleaning efficiency

Damar

Güleç

2021

J Food Process Engineering

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The studies focused on plasma surface modification of poly(ether)sulfone (PES) ultrafiltration (UF) membrane show its potent effect on antifouling propensity but there are few data on the pH dependence of superior surface character achieved. This study examined UF performance and cleaning efficiency of atmospheric pressure argon jet plasma (AP‐AJP) modified PES membrane in whey concentration at various operation pH compared to the plain membrane (UP020). The highest initial permeate flux for the UP020 at pH of 6.4 increased the cake layer formation and the irreversible fouling resistance. The plasma action led to greater intrinsic membrane resistance causing low water permeability compared with the UP020. This effect reduced cake layer resistance despite the fact that the irreversible fouling was more severe at all operation pH. The increase in pH caused to decrease in contribution of fouling to total resistance. For the UP020, the shift in operation pH from acidic point to neutral reduced the recovery in hydraulic permeability after chemical cleaning. The plasma action induced greater cleaning efficiency, which is the most obvious at pH of 6.4. The overall results showed that the AP‐AJP may have the potential to maintain profit‐making UF process in whey concentration at broad range of pH. Practical Applications In the industrial point of view, cost friendly, and sustainable operation in valorization of whey can be achieved by fouling resistant membranes. Atmospheric pressure argon jet plasma provides extremely hydrophilic character to poly(ether)sulfone membrane. The plasma action decreases fouling resistance and especially cake layer formation. This effect broadens the operating pH of whey without any pre‐adjustment and results in easy to clean membrane surfaces.

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Section: Resultsmentioning

confidence: 95%

Hydrophilic modification of poly(ether)sulfone membrane by atmospheric pressure argon jet plasma: pH dependence of ultrafiltration performance and cleaning efficiency

Damar

Güleç

2021

J Food Process Engineering

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“…In state of the art, the use of UF membranes concerning their pore size and surface charge for the fractionation of the dairy components is accepted as a promising process especially in the valorisation of whey protein. However, due to the presence of a large number of proteins such as bovine serum albumin, ᾰ- and ß-lactoglobulin in the dairy wastewater can limit the use of the UF membrane, which contributes towards the severe membrane fouling (Barukčić et al 2015 ; Brião et al 2017 ). In a recent study (Damar et al 2020 ), the whey protein recovery was investigated using different commercially available UF membranes with different characteristics.…”

Section: Protein Recovery By Membrane Technologymentioning

confidence: 99%

Protein recovery as a resource from waste specifically via membrane technology—from waste to wonder

Shahid

Srivastava

2021

Environ Sci Pollut Res

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Economic growth and the rapid increase in the world population has led to a greater need for natural resources, which in turn, has put pressure on said resources along with the environment. Water, food, and energy, among other resources, pose a huge challenge. Numerous essential resources, including organic substances and valuable nutrients, can be found in wastewater, and these could be recovered with efficient technologies. Protein recovery from waste streams can provide an alternative resource that could be utilized as animal feed. Membrane separation, adsorption, and microbe-assisted protein recovery have been proposed as technologies that could be used for the aforementioned protein recovery. This present study focuses on the applicability of different technologies for protein recovery from different wastewaters. Membrane technology has been proven to be efficient for the effective concentration of proteins from waste sources. The main emphasis of the present short communication is to explore the possible strategies that could be utilized to recover or restore proteins from different wastewater sources. The presented study emphasizes the applicability of the recovery of proteins from various waste sources using membranes and the combination of the membrane process. Future research should focus on novel technologies that can help in the efficient extraction of these high-value compounds from wastes. Lastly, this short communication will evaluate the possibility of integrating membrane technology. This study will discuss the important proteins present in different industrial waste streams, such as those of potatoes, poultry, dairy, seafood and alfalfa, and the possible state of the art technologies for the recovery of these valuable proteins from the wastewater. Graphical abstract

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“…The implementation of non-thermal methods in the production of whey beverages, overcomes the above-mentioned difficulties, and improves the properties of existing products. (15)(16)(17)(18).…”

Section: Functional Foods and Beveragesmentioning

confidence: 99%

Whey Utilisation: Sustainable Uses and Environmental Approach

Zandona

Blažić

Jambrak

2021

Food Technol. Biotechnol. (Online)

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The dairy industry produces large amounts of whey as a by- product or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

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Influence of process temperature and microfiltration pre-treatment on flux and fouling intensity during cross-flow ultrafiltration of sweet whey using ceramic membranes

Cited by 29 publications

References 27 publications

Hydrophilic modification of poly(ether)sulfone membrane by atmospheric pressure argon jet plasma: pH dependence of ultrafiltration performance and cleaning efficiency

Hydrophilic modification of poly(ether)sulfone membrane by atmospheric pressure argon jet plasma: pH dependence of ultrafiltration performance and cleaning efficiency

Protein recovery as a resource from waste specifically via membrane technology—from waste to wonder

Whey Utilisation: Sustainable Uses and Environmental Approach

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