title: Effect of ceramic membrane channel geometry and uniform transmembrane pressure on limiting flux and serum protein removal during skim milk microfiltration.
abstract: Our objectives were to determine the effects of a ceramic microfiltration (MF) membrane's retentate flow channel geometry (round or diamond-shaped) and uniform transmembrane pressure (UTP) on limiting flux (LF) and serum protein (SP) removal during skim milk MF at a temperature of 50°C, a retentate protein concentration of 8.5%, and an average cross-flow velocity of 7 m·s(-1). Performance of membranes with round and diamond flow channels was compared in UTP mode. Performance of the membrane with round flow channels was compared with and without UTP. Using UTP with round flow channel MF membranes increased the LF by 5% when compared with not using UTP, but SP removal was not affected by the use of UTP. Using membranes with round channels instead of diamond-shaped channels in UTP mode increased the LF by 24%. This increase was associated with a 25% increase in Reynolds number and can be explained by lower shear at the vertices of the diamond-shaped channel's surface. The SP removal factor of the diamond channel system was higher than the SP removal factor of the round channel system below the LF. However, the diamond channel system passed more casein into the MF permeate than the round channel system. Because only one batch of each membrane was tested in our study, it was not possible to determine if the differences in protein rejection between channel geometries were due to the membrane design or random manufacturing variation. Despite the lower LF of the diamond channel system, the 47% increase in membrane module surface area of the diamond channel system produced a modular permeate removal rate that was at least 19% higher than the round channel system. Consequently, using diamond channel membranes instead of round channel membranes could reduce some of the costs associated with ceramic MF of skim milk if fewer membrane modules could be used to attain the required membrane area.
authors: Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
authors: Michael C
authors: MC
authors: Adams
authors: Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
authors: Emily E
authors: EE
authors: Hurt
authors: Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853. Electronic address: dmb37@cornell.edu.
authors: David M
authors: DM
authors: Barbano
mesh_terms: D000818:Animals; D001798:Blood Proteins / Q000032:analysis; D002364:Caseins / Q000032:analysis; D002516:Ceramics / Q000737:chemistry*; D005374:Filtration; D005511:Food Handling; D057446:Hydrodynamics; D006863:Hydrogen-Ion Concentration; D008567:Membranes, Artificial; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis
chemical_list: D001798:Blood Proteins; D002364:Caseins; D008567:Membranes, Artificial; D008894:Milk Proteins
keywords: ceramic membranes; limiting flux; microfiltration; serum protein