Ultrasonically assisted ultrafiltration of whey solution

Ábel, Marietta and Kiss, Zsolt László and Beszédes, Sándor and Hodúr, Cecilia and Keszhelyi-Szabó, Gábor and László, Zsuzsanna (2015) Ultrasonically assisted ultrafiltration of whey solution. Journal of Food Process Engineering, 38. pp. 467-473. ISSN 1745-4530

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Abstract

The ultrafiltration of whey solutions is a common feature of dairy processes. However, the frequent fouling of ultrafiltration membranes and the subsequent cleaning cycle significantly affects the economics of the process. In this work, we investigated the effect of ultrasonically assisted ultrafiltration. The ultrafiltration of whey solution was investigated in order to determine the main parameters affecting the flux, retention and membrane fouling. The experiments were carried out with an ultrasonic combined laboratory ultrafiltration device, using regenerated cellulose ultrafiltration membranes. The results showed that increasing resistance during filtration is predominantly caused by the concentration polarization, while the participation of membrane fouling in the total resistance is negligible. The ultrasonically assisted ultrafiltration actively reduces the concentration polarization layer resistance. The retention changed slightly with ultrasound power.

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