Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration

Muthukumaran, S., Kentish, S.E., Ashokkumar, M. and Stevens, G.W. 2005, Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration, Journal of membrane science, vol. 258, no. 1-2, pp. 106-114, doi: 10.1016/j.memsci.2005.03.001.

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Title Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration
Author(s) Muthukumaran, S.
Kentish, S.E.
Ashokkumar, M.
Stevens, G.W.
Journal name Journal of membrane science
Volume number 258
Issue number 1-2
Start page 106
End page 114
Publisher Elsevier BV
Place of publication Amsterdam, Netherlands
Publication date 2005-08
ISSN 0376-7388
Keyword(s) fouling
whey proteins
Summary Low frequency ultrasound has been used to facilitate cross-flow ultrafiltration of dairy whey solutions. Experimental results show that ultrasonic irradiation at low power levels can significantly enhance the permeate flux with an enhancement factor of between 1.2 and 1.7. The use of turbulence promoters (spacers) in combination with ultrasound can lead to a doubling in the permeate flux. The application of a combined pore blockage/cake resistance model to the observed experimental data suggests that the use of ultrasound acts to lower the compressibility of both the initial protein deposit and the growing cake. Conversely, the pore blockage parameter is not significantly affected. The use of a gel polarization model shows that the ultrasonic irradiation increases the mass transfer coefficient within the concentration polarization layer. Electron microscopy results showed no evidence that the ultrasonic irradiation altered the membrane integrity. HPLC analysis of the whey proteins in the feed solution before and after sonication showed that the concentration profile of the whey proteins was also not affected by the sonication process.
Language eng
DOI 10.1016/j.memsci.2005.03.001
Field of Research 090404 Membrane and Separation Technologies
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2005, Elsevier B.V
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