Potential uses of ultrasound in the dairy ultrafiltration processes

Muthukumaran, S., Kentish, S., Ashokkumar, M. and Stevens, G. 2008, Potential uses of ultrasound in the dairy ultrafiltration processes, in Proceedings of Acoustics '08 Paris, French Acoustical Society (SFA), Paris, France, pp. 1-6.

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Title Potential uses of ultrasound in the dairy ultrafiltration processes
Author(s) Muthukumaran, S.
Kentish, S.
Ashokkumar, M.
Stevens, G.
Conference name Acoustics '08 Paris (2008 : Paris, France)
Conference location Paris, France
Conference dates 29 Jun.-4 Jul. 2008
Title of proceedings Proceedings of Acoustics '08 Paris
Editor(s) French Acoustical Society (SFA)
Publication date 2008
Start page 1
End page 6
Publisher French Acoustical Society (SFA)
Place of publication Paris, France
Keyword(s) ultrasound
spacers
whey proteins
ultrafiltration
flux
fouling
cleaning
Summary There has been a growing interest in the industrial application of ultrasound, especially in the food industry. Power ultrasound can have a number of physical effects; it can increase turbulence through both the introduction of vibrational energy and through acoustic streaming, it can cause both particle agglomeration and particle dispersion and clean surfaces with a scouring action. Our work in this area has focused on the use of ultrasound to enhance membrane processing. Low frequency ultrasound has been used to facilitate cross flow ultrafiltration of dairy whey solutions for both during the ultrafiltration production cycle and the cleaning cycle. During the production cycle, the use of ultrasound reduces both pore blockage and the specific resistance of the fouling cake layer. This leads to higher flux rates and the potential for longer production cycles. During the cleaning cycle, ultrasound systematically increases cleaning efficiency, thus has the potential to reduce both total chemical consumption and system downtime. There was no deterioration in cleaning effectiveness or membrane condition which imples that sonication , has not damaged the membrane itself. Similarly, there was no change in the chemical nature of soluble proteins following sonication.
ISBN 9782952110549
2952110549
Language eng
Field of Research 090404 Membrane and Separation Technologies
Socio Economic Objective 860205 Whey
HERDC Research category E2 Full written paper - non-refereed / Abstract reviewed
Copyright notice ©2008, French Acoustical Society (SFA)
Persistent URL http://hdl.handle.net/10536/DRO/DU:30019289

Document type: Conference Paper
Collection: School of Engineering and Information Technology
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