Izvorni znanstveni članak

Effects of Static Mixing on the Ultrafiltration of Milk Whey

Igor Gáspár ; Corvinus University of Budapest, Faculty of Food Science, Department of Food Engineering, 1118 Budapest, Ménesi út 44. Hungary
András Román ; Corvinus University of Budapest, Faculty of Food Science, Department of Food Engineering, 1118 Budapest, Ménesi út 44. Hungary
Gyula Vatai ; Corvinus University of Budapest, Faculty of Food Science, Department of Food Engineering, 1118 Budapest, Ménesi út 44. Hungary
András Koris ; Corvinus University of Budapest, Faculty of Food Science, Department of Food Engineering, 1118 Budapest, Ménesi út 44. Hungary
Edit Márki ; Corvinus University of Budapest, Faculty of Food Science, Department of Food Engineering, 1118 Budapest, Ménesi út 44. Hungary

Sažetak

The promotion of efficiency and the reduction of energy consumption are very important tasks in every industrial process as well in food
production. Although membrane filtration is a low-energy and environmental friendly separation method it still needs improvement in many fields. In our earlier research it was stated that a static mixer combined with ceramic tube membrane results higher permeate flux and lower specific energy consumption in case separation of oily wastewater. This paper deals with the extension of this combined method to the separation of milk whey. It was found that static turbulence promotion inside a tube membrane during ultrafiltration of whey can increase permeate flux and decrease energy consumption, inside a given spectra of operating parameters, compared to the conventional mode (when no static mixing
applied in the process).

Ključne riječi

sweet whey; ultrafiltration; combined method; flux enhancement

Hrčak ID:

59406

URI

https://hrcak.srce.hr/59406

Datum izdavanja:

30.6.2010.

Posjeta: 886 *