Studying a new anti-polarization method in the process of ultrafiltration of skimmed milk

The object of research: the process of membrane concentration of buttermilk using methods of removing the polarizing layer on the membrane surface. Investigated problem: determination of the effectiveness of methods for eliminating the polarization layer on the membrane surface during membrane concentration of buttermilk. Main scientific results: The results of experimental studies on methods of removing the polarization layer to increase the productivity of ultrafiltration equipment in the process of membrane concentration of buttermilk are presented. Mathematical models are proposed based on the regression equation of a factorial experiment using the elimination of the polarization layer on the membrane to determine the rational operating parameters of the membrane concentration of buttermilk. These parameters were determined: pressure – 0.4 … 0.5 MPa, buttermilk temperature – 40 … 50 °С, speed of pulsating flows – 1.5 … 1.7 m/s, frequency of bubbling of raw materials – 0 , 10 … 0.15 min-1, bubbling pressure – 0.56 … 0.58 MPa. A comparative analysis of the application of the method of vibrational mixing and bubbling of separated non-fat dairy raw materials to eliminate the formation of a polarization layer on the surface of membranes in the process of membrane concentration is presented. Based on the obtained quantitative and qualitative characteristics of the ultrafiltration products, it can be seen that vibrational mixing and bubbling of the processed buttermilk equally intensify the process of membrane concentration of buttermilk. The area of practical use of the research results: enterprises of the dairy industry of the food industry, engaged in waste-free processing of dairy raw materials and its by-products. An innovative technological product: devices for reducing the polarization layer, allowing to increase the performance of membranes in the process of membrane concentration of buttermilk. Scope of application of the innovative technological product: waste-free processing of dairy raw materials at dairies and dairy plants and other food industry enterprises.

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“…The schematic diagram and description of the membrane module using the vibrational mixing method are presented in [14].…”

Section: Methodsmentioning

confidence: 99%

Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk

Омельченко

Deynichenko

Huzenko

et al. 2021

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“…Manometer 2 for controlling the process pressure and thermocouple 18, connected with potentiometer 17 СSP-4 (SE "Lvivdevice", Ukraine), are placed on the upper cover. There is also placed valve 9 for delivering and discharging the pressure from compressor 10 [12]. The work of the ultrafiltration laboratory set is realized by the following way.…”

Section: Methodsmentioning

confidence: 99%

Research Method of Reducing Polarization Layer at Ultrafiltration of Cottage Cheese Whey

Deynichenko

Guzenko

Dmytrevskyi

et al. 2020

EUREKA: Life Sciences

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The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing method for research results of using the method of fighting against a polarization layer in the process of membrane concentration of protein-carbohydrate milk raw materials are presented. Results of the experimental studies as to using the bubbling method for decreasing polarization layer formation in the process of membrane concentration of cottage cheese whey and its influence on concentration membranes productivity are given. Mathematical models, based on regression equations of factorial experiment with using the method of bubbling separated liquid above the membrane surface for choosing technological parameters of process of membrane concentration of cottage cheese whey, have been constructed. Graphic dependencies of the productivity of ultrafiltration polymer membranes of PAN type depending on initial pressure and temperature parameters of the process of membrane concentration are presented. Rational parameters of membrane concentration of cottage cheese whey using the method of bubbling initial raw materials by gas bubbles, directly close to the concentration membrane surface have been determined. Such parameters are: pressure – 0.4...0.5 МPа, temperature of skimmed milk – 40...50 ºС, skimmed milk bubbling frequency – 0.10...0.15 min-1, bubbling pressure must be 0.56...0.58 МPа. The expedience of using the new-method of gel-layer elimination has been established according to research results

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Studying a new anti-polarization method in the process of ultrafiltration of skimmed milk

Cited by 2 publications

References 22 publications

Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk

Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk

Research Method of Reducing Polarization Layer at Ultrafiltration of Cottage Cheese Whey

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