Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration

2021 ◽  
Vol 120 ◽  
pp. 105089
Author(s):  
Michael Reitmaier ◽  
Inez Bachmann ◽  
Hans-Jürgen Heidebrecht ◽  
Ulrich Kulozik
Keyword(s):  
Milk Protein ◽  
Separation Efficiency ◽  
Ionic Composition ◽  
Protein Fractionation

scholarly journals Comparative Assessment of Tubular Ceramic, Spiral Wound, and Hollow Fiber Membrane Microfiltration Module Systems for Milk Protein Fractionation

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 692
Author(s):  
Roland Schopf ◽  
Florian Schmidt ◽  
Johanna Linner ◽  
Ulrich Kulozik
Keyword(s):  
Hollow Fiber ◽  
Milk Protein ◽  
Hollow Fiber Membrane ◽  
Comparative Assessment ◽  
Transmission Factor ◽  
Transmembrane Pressure ◽  
Protein Fractionation ◽  
Flow Conditions ◽  
Local Pressure ◽  
Spiral Wound

The fractionation efficiency of hollow fiber membranes (HFM) for milk protein fractionation was compared to ceramic tubular membranes (CTM) and spiral wound membranes (SWM). HFM combine the features of high membrane packing density of SWM and the more defined flow conditions and better control of membrane fouling in the open flow channel cross-sections of CTM. The aim was to comparatively analyze the effect of variations in local pressure and flow conditions while using single industrially sized standard modules with similar dimensions and module footprints (module diameter and length). The comparative assessment with varied transmembrane pressure was first applied for a constant feed volume flow rate of 20 m3 h−1 and, secondly, with the same axial pressure drop along the modules of 1.3 bar m−1, similar to commonly applied crossflow velocity and wall shear stress conditions at the industrial level. Flux, transmission factor of proteins (whey proteins and serum caseins), and specific protein mass flow per area membrane and per volume of module installed were determined as the evaluation criteria. The casein-to-whey protein ratios were calculated as a measure for protein fractionation effect. Results obtained show that HFM, which so far are under-represented as standard module types in industrial dairy applications, appear to be a competitive alternative to SWM and CTM for milk protein fractionation.

Effects of selective layer properties of ceramic multi-channel microfiltration membranes on the milk protein fractionation

2021 ◽  
Vol 259 ◽  
pp. 118050
Author(s):  
Simon Schiffer ◽  
Andreas Matyssek ◽  
Martin Hartinger ◽  
Peter Bolduan ◽  
Peter Mund ◽  
...  
Keyword(s):  
Milk Protein ◽  
Protein Fractionation ◽  
Selective Layer ◽  
Microfiltration Membranes

A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration

2019 ◽  
Vol 86 (3) ◽  
pp. 347-353 ◽  
Author(s):  
Isis Rodrigues Toledo Renhe ◽  
Zhengtao Zhao ◽  
Milena Corredig
Keyword(s):  
Membrane Filtration ◽  
Milk Protein ◽  
Ionic Composition ◽  
Protein Composition ◽  
Heat Stability ◽  
Casein Micelles ◽  
Protein Concentrates ◽  
Fresh Milk ◽  
Dairy Protein ◽  
The Impact

AbstractThe objective of this work was to evaluate the impact of changes during membrane filtration on the heat stability of milk protein concentrates. Dairy protein concentrates have been widely employed in high protein drinks formulations and their stability to heat treatment is critical to ensure quality of the final product. Pasteurized milk was concentrated three-fold by membrane filtration, and the ionic composition was modified by addition of water or permeate from filtration (diafiltration). Diafiltration with water did not affect the apparent diameter of the casein micelles, but had a positive effect on heat coagulation time (HCT), which was significantly longer (50 min), compared to the non diafiltered concentrates (about 30 min). UHT treatments increased the particle size of the casein micelles, as well as the turbidity of retentates. Differences between samples with and without diafiltration were confirmed throughout further analysis of the protein composition of the unsedimentable fraction, highlighting the importance of soluble protein composition on the processing functionality of milk concentrates.

Milk protein fractionation by custom-made prototypes of spiral-wound microfiltration membranes operated at extreme crossflow velocities

2020 ◽  
Vol 605 ◽  
pp. 118110
Author(s):  
Martin Hartinger ◽  
Simon Schiffer ◽  
Hans-Jürgen Heidebrecht ◽  
Joseph Dumpler ◽  
Ulrich Kulozik
Keyword(s):  
Milk Protein ◽  
Protein Fractionation ◽  
Custom Made ◽  
Microfiltration Membranes ◽  
Spiral Wound

scholarly journals Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times

Membranes ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 326
Author(s):  
Simon Schiffer ◽  
Ulrich Kulozik
Keyword(s):  
Milk Protein ◽  
Skim Milk ◽  
Effect Of Temperature ◽  
Production Cycle ◽  
Processing Temperature ◽  
Microbial Count ◽  
Operational Mode ◽  
Protein Fractionation ◽  
Ph Change ◽  
Filtration Time

This study determined the maximum possible filtration time per filtration cycle and the cumulated number of operational hours per year as a function of the processing temperature during milk protein fractionation by 0.1 µm microfiltration (MF) of pasteurized skim milk. The main stopping criteria were the microbial count (max. 105 cfu/mL) and the slope of the pH change as a function of filtration time. A membrane system in a feed and bleed configuration with partial recirculation of the retentate was installed, resembling an industrial plants’ operational mode. Filtration temperatures of 10, 14, 16, 20, and 55 °C were investigated to determine the flux, pH, and bacterial count. While the processing time was limited to 420 min at a 55 °C filtration temperature, it could exceed 1440 min at 10 °C. These data can help to minimize the use of cleaning agents or mixing phase losses by reducing the frequency of cleaning cycles, thus maximizing the active production time and reducing the environmental impact.

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