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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer US

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DOI

10.1007/s10354-011-0005-8

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1935-5149

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Concentration of Milk and Whey by Membrane Technol

Authors: Patricia Meyer Martin Hartinger Sebastian Sigler Ulrich Kulozik
Publish Date: 2016/12/21
Volume: 10, Issue: 4, Pages: 674-686
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Abstract

The aim of the present study was the evaluation of a membrane cascade comprised of ultrafiltration UF in series with reverse osmosis RO or nanofiltration NF in comparison to a singlestage process It was found that the upstream UF accelerated the NF and the RO whereby the effect was more distinct for the NF The maximum volume reduction ratio VRR during skim milk and sweet whey concentration could be increased by 78 and 96 respectively by substituting a single NF by an UFNF cascade The replacement of a single RO by a UFRO cascade during concentration of skim milk slightly increased the VRR by 3 However the energy demand could be reduced by approximately 16 For the concentration of sweet whey it was found that it is more advantageous to conduct the RO at a higher transmembrane pressure TMP instead of applying an UFRO cascadeWe gratefully thank Sabine Husby Milena Wekel Michael Reitmaier and Christian Gottwald for help with data evaluation useful discussion and experimental support This research project was supported by the German Ministry of Economics and Technology via AiF and the FEI Forschungskreis der Ernährungsindustrie eV Bonn Project AiF 16836 N

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  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
  3. Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin
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  5. Investigating the Effects of Table Grape Package Components and Stacking on Airflow, Heat and Mass Transfer Using 3-D CFD Modelling
  6. The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System
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  9. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
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