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

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.

Download Full-text

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

Separation and Purification Technology ◽

10.1016/j.seppur.2020.118050 ◽

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

Download Full-text

Impact of feed concentration on milk protein fractionation by hollow fiber microfiltration membranes in diafiltration mode

Separation and Purification Technology ◽

10.1016/j.seppur.2021.119278 ◽

2021 ◽

pp. 119278

Author(s):

Roland Schopf ◽

Ulrich Kulozik

Keyword(s):

Hollow Fiber ◽

Milk Protein ◽

Protein Fractionation ◽

Feed Concentration ◽

Microfiltration Membranes

Download Full-text

Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation

Foods ◽

10.3390/foods8060180 ◽

2019 ◽

Vol 8 (6) ◽

pp. 180 ◽

Cited By ~ 15

Author(s):

Martin Hartinger ◽

Hans-Jürgen Heidebrecht ◽

Simon Schiffer ◽

Joseph Dumpler ◽

Ulrich Kulozik

Keyword(s):

Skim Milk ◽

Transmembrane Pressure ◽

Target Level ◽

Protein Fractionation ◽

Filtration Performance ◽

Target Values ◽

Microfiltration Membranes ◽

Compression Effects ◽

Deposit Layer ◽

Spiral Wound

Protein fractionation by means of microfiltration (MF) is significantly affected by fouling, especially when spiral-wound membranes (SWMs) are used. We investigated the influence of the mode of transmembrane pressure (ΔpTM) increase to target level and the deposit layer pressure history on the filtration performance during skim milk MF at temperatures of 10 °C and 50 °C. Two filtration protocols were established: No. 1: ΔpTM was set directly to various target values. No. 2: Starting from a low ΔpTM, we increased and subsequently decreased ΔpTM stepwise. The comparison of both protocols tested the effect of the mode of ΔpTM increase to target level. The latter protocol alone tested the effect of the deposit layer history with regard to the ΔpTM. As expected, flux and protein permeation were both found to be functions of the ΔpTM. Further, both measures were independent of the filtration protocol as long as ΔpTM was held at a constant level or, as part of protocol No. 2, ΔpTM was increased. Thus, we can state that the mode of ΔpTM increase to target level does not affect filtration performance in SWM. We found that after completion of a full cycle of stepping ΔpTM up from 0.5 bar to 3.0 bar and back down, flux and deposit layer resistance were not affected by the deposit layer history at 10 °C, but they were at 50 °C. Protein permeation, however, was lower for both 10 °C and 50 °C, when the ΔpTM cycle was completed. The processing history had a significant impact on filtration performance due to remaining structural compression effects in the deposited layer, which occur most notably at higher temperatures. Furthermore, temperatures of 50 °C lead to deposit layer aging, which is probably due to an enhanced crosslinking of particles in the deposit layer. Apart from that, we could show that fouling resistance does not directly correlate with protein permeation during skim milk MF using SWM.

Download Full-text