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The use of ultrasonic cleaning for ultrafiltration membranes in the dairy industry

journal contribution
posted on 2004-10-01, 00:00 authored by Shobha Muthukumaran, K Yang, A Seuren, S Kentish, M Ashokkumar, G Stevens, F Grieser
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 affect the economics of such a process. In this work, we investigated the effect of ultrasonics on the cleaning of whey-fouled membranes and examined the variables that influence this effect. Experiments were conducted using a small single sheet membrane unit that was immersed totally within an ultrasonic bath.

Results show that the use of ultrasonics enhances the flux recovery following fouling. The extent of flux recovery is independent of the length of sonication time and increases with ultrasonic power. The use of surfactants in combination with ultrasonic irradiation shows a synergistic effect, providing a better efficiency than either cleaning process alone. Repetitive use of ultrasonic cleaning over a 1 month period does not result in any significant change in the permeate flux of a cleaned membrane, indicating that the ultrasonic treatment does not appear to damage the membrane structure itself.

History

Journal

Separation and purification technology

Volume

39

Issue

1-2

Pagination

99 - 107

Publisher

Pergamon

Location

Oxford, England

ISSN

1383-5866

eISSN

1873-3794

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Copyright notice

2004, Elsevier B.V.

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