Hilda Lucy Nyambura , Anja E.M. Janssen , Remko M. Boom , Albert van der Padt
{"title":"中空纤维膜对脱脂牛奶的微滤:膜长、横流速度和过滤周期的影响","authors":"Hilda Lucy Nyambura , Anja E.M. Janssen , Remko M. Boom , Albert van der Padt","doi":"10.1016/j.idairyj.2025.106338","DOIUrl":null,"url":null,"abstract":"<div><div>This paper investigates the casein - serum protein fractionation efficiency during both the concentration and diafiltration using hollow fiber membranes and reverse osmosis water at 10 °C and the effect of membrane length and crossflow velocity. Membrane module length had no effect on flux and transmission and flux increased with increasing crossflow velocity with no effect on transmission, as the sieving layer made up of casein remained unchanged. Diafiltration at volume reduction factor of 2.5 at 0.5 bar transmembrane pressure gave the highest serum removal. Further diafiltration above three diafiltration cycles is not desired as the purity of the serum protein gets compromised. Usage of reverse osmosis water as the diafiltration medium achieves high serum removal even though it induces structural changes of the concentration polarization layer. Finally, this study verifies that hollow fiber membranes can be used effectively in the dairy industry where reverse osmosis water is the main diafiltration medium.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106338"},"PeriodicalIF":3.4000,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microfiltration of skim milk using hollow fiber membranes: Impact of membrane length, crossflow velocity and diafiltration cycles\",\"authors\":\"Hilda Lucy Nyambura , Anja E.M. Janssen , Remko M. Boom , Albert van der Padt\",\"doi\":\"10.1016/j.idairyj.2025.106338\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This paper investigates the casein - serum protein fractionation efficiency during both the concentration and diafiltration using hollow fiber membranes and reverse osmosis water at 10 °C and the effect of membrane length and crossflow velocity. Membrane module length had no effect on flux and transmission and flux increased with increasing crossflow velocity with no effect on transmission, as the sieving layer made up of casein remained unchanged. Diafiltration at volume reduction factor of 2.5 at 0.5 bar transmembrane pressure gave the highest serum removal. Further diafiltration above three diafiltration cycles is not desired as the purity of the serum protein gets compromised. Usage of reverse osmosis water as the diafiltration medium achieves high serum removal even though it induces structural changes of the concentration polarization layer. Finally, this study verifies that hollow fiber membranes can be used effectively in the dairy industry where reverse osmosis water is the main diafiltration medium.</div></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":\"169 \",\"pages\":\"Article 106338\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-06-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694625001578\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694625001578","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Microfiltration of skim milk using hollow fiber membranes: Impact of membrane length, crossflow velocity and diafiltration cycles
This paper investigates the casein - serum protein fractionation efficiency during both the concentration and diafiltration using hollow fiber membranes and reverse osmosis water at 10 °C and the effect of membrane length and crossflow velocity. Membrane module length had no effect on flux and transmission and flux increased with increasing crossflow velocity with no effect on transmission, as the sieving layer made up of casein remained unchanged. Diafiltration at volume reduction factor of 2.5 at 0.5 bar transmembrane pressure gave the highest serum removal. Further diafiltration above three diafiltration cycles is not desired as the purity of the serum protein gets compromised. Usage of reverse osmosis water as the diafiltration medium achieves high serum removal even though it induces structural changes of the concentration polarization layer. Finally, this study verifies that hollow fiber membranes can be used effectively in the dairy industry where reverse osmosis water is the main diafiltration medium.
期刊介绍:
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.