Ultrafiltration and Reverse Osmosis in the Dairy Industry - An Introduction to Sanitary Considerations

Beaton, N. C.

doi:10.4315/0362-028x-42.7.584

Cited by 24 publications

(6 citation statements)

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“…The second generation consisted of synthetic polymers (polysulfone or polyolefin derivatives) which possessed higher resistance to pH * To whom all correspondence should be addressed. (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12) and temperature (75"C),2' with an average lifetime exceeding 18 months. The third membrane generation consisting of inorganic membranes, mainly oxides of zirconium and aluminum, was introduced on the market at the early eighties.…”

Section: Introductionmentioning

confidence: 99%

Cleaning of inorganic membranes after whey and milk ultrafiltration

Daufin¹,

Merin²,

Labbé³

et al. 1991

Biotech & Bioengineering

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Cleaning of an inorganic ultrafiltration membrane has been quantified through hydraulic, physicochemical, and spectroscopic (infrared and x-photoelectron spectroscopy) analyses. An efficient cleaning sequence of nitric acid followed by sodium hypochlorite has been proposed for cleaning of defatted whey protein concentrate and milk ultrafiltration membranes. The influence of reversed sequence and time reduction are discussed together with the action of both cleaning chemicals. In spite of residual fouling left after every cleaning sequence studied, hydraulic cleanliness of the membrane was achieved, particularly after the standard procedure.

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Section: Introductionmentioning

confidence: 99%

Cleaning of inorganic membranes after whey and milk ultrafiltration

Daufin¹,

Merin²,

Labbé³

et al. 1991

Biotech & Bioengineering

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“…Through all the steps, the temperature was maintained at 45 ± 2 °C, since dairy streams are 121 operated either below 10 °C or above 45 °C to minimize microbial growth (Beaton, 1979). 122…”

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confidence: 99%

Fouling and in-situ cleaning of ion-exchange membranes during the electrodialysis of fresh acid and sweet whey

Talebi

Chen

Freeman

et al. 2019

Journal of Food Engineering

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“…Samples (approximately 10 mL each) from each stream were collected throughout the experiments for analysis. To minimise microbial growth/spoilage in dairy processing, operating temperatures are typically chosen to be below 5 °C or above 45 °C[30,31]. Hence, the experiments were run at 5 °C, 30 °C and 45 °C for the artificial solutions and at 5 °C and 45 °C for the acid whey samples.…”

mentioning

confidence: 99%

Removal of lactic acid from acid whey using electrodialysis

Chen

Eschbach

Weeks

et al. 2016

Separation and Purification Technology

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The processing of acid whey, a by-product of cream cheese making, casein production and strained yogurt manufacture, has been a challenge in the dairy industry. The high lactic acid concentration causes operational problems in downstream spray drying operations due to increased powder stickiness. In this work, electrodialysis, a well proven demineralisation technology is used to remove the lactate ions from acid whey. If the ratio of lactic acid to lactose is to be reduced to the same level found in sweet whey, 80% of the lactate ions must be removed. For both laboratory prepared solutions and acid whey samples, the lactate ions were removed at a slower rate compared to other anions present in the system. Increasing the pH (from pH 4.6 to pH 6) of the feed solution led to a small enhancement in the rate of lactate ions removal at 5°C. No impact was observed, however, at 30 and 45°C where membrane resistance and solution viscosity is lower. To achieve the same level of lactate ion removal, the processing time in a batch process was three times shorter at 45°C, compared to that at 5°C. This means that significantly less membrane area is required in a continuous industrial electrodialysis operation. The energy consumption (~0.014 kWh/kg whey processed) for achieving 90% demineralization of the acid whey was comparable to the energy requirement reported for sweet whey demineralization in a typical commercial electrodialysis unit, illustrating the feasibility of this approach.

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Ultrafiltration and Reverse Osmosis in the Dairy Industry - An Introduction to Sanitary Considerations

Cited by 24 publications

References 0 publications

Cleaning of inorganic membranes after whey and milk ultrafiltration

Cleaning of inorganic membranes after whey and milk ultrafiltration

Fouling and in-situ cleaning of ion-exchange membranes during the electrodialysis of fresh acid and sweet whey

Removal of lactic acid from acid whey using electrodialysis

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