title: The effect of linear velocity and flux on performance of ceramic graded permeability membranes when processing skim milk at 50°C.
abstract: Raw milk (about 500 kg) was cold (4°C) separated and then the skim milk was pasteurized at 72°C and a holding time of 16s. The milk was cooled to 4°C and stored at ≤ 4°C until processing. The skim milk was microfiltered using a pilot-scale ceramic graded permeability (GP) microfilter system equipped with 0.1-µm nominal pore diameter ceramic Membralox membranes. First, about 155 kg of pasteurized skim milk was flushed through the system to push the water out of the system. Then, additional pasteurized skim milk (about 320 kg) was microfiltered (stage 1) in a continuous feed-and-bleed 3× process using the same membranes. The retentate from stage 1 was diluted with pasteurized reverse osmosis water in a 1:2 ratio and microfiltered (stage 2) with a GP system. This was repeated 3 times, with total of 3 stages in the process (stage 1 = microfiltration; stages 2 and 3 = diafiltration). The results from first 3 stages of the experiment were compared with previous data when processing skim milk at 50°C using ceramic uniform transmembrane pressure (UTP) membranes. Microfiltration of skim milk using ceramic UTP and GP membranes resulted in similar final retentate in terms of serum proteins (SP) removed. The SP removal rate (expressed by kilogram of SP removed per meter-squared of membrane area) was higher for GP membranes for each stage compared with UTP membranes. A higher passage of SP and SP removal rate for GP than UTP membranes was achieved by using a higher cross-flow velocity when processing skim milk. Increasing flux in subsequent stages did not affect membrane permeability and fouling. We operated under conditions that produced partial membrane fouling, due to using a flux that was less than limiting flux but higher than critical flux. Because the critical flux is a function of the cross-flow velocity, the difference in critical flux between UTP and GP membranes resulted only from operating under different cross-flow velocities (6.6 vs 7.12 for UTP and GP membranes, respectively). Conditions that allow microfiltration operation at higher flux will reduce the membrane surface area required to process the same amount of milk in the same length of time. Less membrane surface area reduces investment costs and uses less energy, water, and chemicals to clean the microfiltration system.
authors.affiliation: Faculty of Food Science, University of Warmia and Mazury, 10-719 Olsztyn, Poland.
authors.forename: Justyna
authors.initials: J
authors.lastname: Zulewska
authors.affiliation: Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853. Electronic address: dmb37@cornell.edu.
authors.forename: David M
authors.initials: DM
authors.lastname: Barbano
mesh_terms: D000818:Animals; D001798:Blood Proteins / Q000032:analysis*; D002516:Ceramics / Q000737:chemistry*; D005374:Filtration; D005511:Food Handling / Q000295:instrumentation*; D008892:Milk / Q000737:chemistry*; D061352:Pasteurization; D010539:Permeability; D011312:Pressure
chemical_list: D001798:Blood Proteins
keywords: flux; linear velocity; microfiltration; serum protein removal