Carlos Jesus Muvdi Nova, Sergio Alejandro Cáceres Roa, Said Mora García
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引用次数: 0
摘要
乳清是奶酪加工过程中产生的一种液体副产品,由于产量大,乳清没有被完全利用。结果,乳清被倒入河流和土壤中,成为一种污染物。评价了酸乳清用膜澄清的增值效果,研究了温度和膜切断对酸乳清增值的影响。在70°C时,膜的渗透率是50°C时的3倍(163.2±11.1 y 62.4±9.2 L/m2.h),截止温度为0.2µm。此外,与70°C时的300、150和50 kDa的截止值相比,该截止值的渗透通量分别高出3倍、6倍和10倍。澄清阶段扩大到0.2µm膜,达到约22 L乳清的批量过滤,直到体积缩小系数(VRF)为5,蛋白质保留率为68%。在进料-间歇模式下,蛋白质的保留率为61%,但过滤时间更长,减少了污垢,过滤的乳清量几乎是间歇模式的两倍。在所有情况下,渗透物的浊度都低于12 NTU(降低bbbb99 %),而乳清浊度的值可能高于12,000 NTU。
Effect of operating parameters and modes in the filtration of acid whey using ultra- and microfiltration ceramic membranes.
Whey is a liquid by-product obtained by cheese elaboration, which is not completely used due to the large quantities produced. As a result, the whey is poured into rivers and soils and becomes a pollutant agent. The valorization of acid whey using membrane clarification was evaluated, where the effect of temperature and membrane cut-off were studied using acid whey. Permeability was three times higher at 70°C than 50°C (163.2±11.1 y 62.4±9.2 L/m2.h, respectively) for membranes with a cut-off of 0.2 µm. Furthermore, the permeate flux for this cut-off was three, six and ten times higher compared with the cut-off of 300, 150 y 50 kDa at 70°C, respectively. The clarification stage was scaled-up with 0.2 µm membranes, achieving about 22 L of whey filtered for Batch mode until a volume reduction factor (VRF) of 5 with protein retention of 68%. In Fed-Batch mode, the retention of protein was 61%, but the filtration could be carried out for longer, reducing fouling and filtering almost the double of the quantity of whey compared with Batch mode. In all cases, the turbidity of permeates was lower than 12 NTU (reduction >99%), regardless of whey turbidity whose values might be superior to 12,000 NTU.