Research of a diffusion transmittivity of proteins through ultrafiltrational membranes

Abstract

In work were investigated processes of a transmittivity, dairy components through ultrafiltrational polymeric membranes of a type of UPM100, UAM150 and UPMK. Two types of installation a diffusion transmittivity were described. The first installation with use of the roll-type membranous module, the second installation has an appearance of a flat-chamber cell. Preferences for carrying out the pilot studies it is given to a flat-chamber cell. Researches are conducted at change of concentration and temperature of solution. It is noted that with strengthening the diffusion transmittivity decreases, and with solution temperature increase the transmittivity increases. Decrease in a diffusion transmittivity is caused by formation of the boundary diffusion layers reducing transfer of substance through boundary and fissile layers of a membrane. Increase in a diffusion transmittivity is caused by body height of ionic mobility and molecules of substance with solution temperature increase that leads to partial destruction of boundary diffusion layers at a membrane surface. Mathematical expressions are developed for theoretical calculation of coefficient of a diffusion transmittivity and numerical values of sizes of empirical coefficients are received. The developed mathematical expressions with good reliability describe the experimental data’s on a diffusion transmittivity. The obtained experimental and calculation data can be applied with big reliability in calculations of streams of substances through the semipermeable membranes and also in engineering calculation procedures and predictions of effectiveness of application of membranous processes to division, cleanings and concentratings of industrial and technological solutions. By results of experiments and design data’s curves which demonstrate influence of concentration on a diffusion transmittivity for all types of the studied ultrafiltrational polymeric membranes were constructed.

Analysis of experimental data on the kinetic characteristics of milk whey purification using ultrafiltration elements of BTU 05/2 type

“…Сущность эксперимента заключалась в переносе вещества сквозь мембрану за счет разности концентраций раствора, а именно молочной сыворотки и дистиллированной воды. Более подробное описание процесса диффузионной проницаемости, а также лабораторной установки представлены в работе [13].…”