Traditional Chinese Medicine Extract Properties Incorporated Energy Analysis for Membrane Concentration Processes

This work focuses on the energy analysis of the membrane concentration systems that process traditional Chinese medicine extracts with dynamic properties incorporated, particularly for reverse osmosis (RO) and membrane distillation (MD) processes. The evaluation of process energy consumption was achieved by integrating the empirical properties correlations of Brix and other characteristics properties of the feed (e.g., density and heat capacity). The dynamic SEC analysis for RO process was largely dependent on the feed pressure, reported at 50 kWh/m3 at feed pressure of 0.9 MPa with less than 50% water removal. The occurrence of foaming at above 50% water removal caused discrepancies between the simulated flux results and the experimentally acquired results in RO, whereas the estimated dynamic SEC for MD process did not show a strong correlation with the temperatures selected in this study, ranging from 900 to 1000 kWh/m3. This approach can be adapted into the design and zoptimization for the concentration process of other herbal extracts by membrane technologies, allowing comprehensive understanding into the energy analysis in future study.

Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk

The object of research: the process of membrane concentration of buttermilk using methods of removing the polarizing layer on the membrane surface. Investigated problem: determination of the effectiveness of methods for eliminating the polarization layer on the membrane surface during membrane concentration of buttermilk. Main scientific results: The results of experimental studies on methods of removing the polarization layer to increase the productivity of ultrafiltration equipment in the process of membrane concentration of buttermilk are presented. Mathematical models are proposed based on the regression equation of a factorial experiment using the elimination of the polarization layer on the membrane to determine the rational operating parameters of the membrane concentration of buttermilk. These parameters were determined: pressure – 0.4 … 0.5 MPa, buttermilk temperature – 40 … 50 °С, speed of pulsating flows – 1.5 … 1.7 m/s, frequency of bubbling of raw materials – 0 , 10 … 0.15 min-1, bubbling pressure – 0.56 … 0.58 MPa. A comparative analysis of the application of the method of vibrational mixing and bubbling of separated non-fat dairy raw materials to eliminate the formation of a polarization layer on the surface of membranes in the process of membrane concentration is presented. Based on the obtained quantitative and qualitative characteristics of the ultrafiltration products, it can be seen that vibrational mixing and bubbling of the processed buttermilk equally intensify the process of membrane concentration of buttermilk. The area of practical use of the research results: enterprises of the dairy industry of the food industry, engaged in waste-free processing of dairy raw materials and its by-products. An innovative technological product: devices for reducing the polarization layer, allowing to increase the performance of membranes in the process of membrane concentration of buttermilk. Scope of application of the innovative technological product: waste-free processing of dairy raw materials at dairies and dairy plants and other food industry enterprises.

RESEARCH METHOD OF REDUCING POLARIZATION LAYER AT ULTRAFILTRATION OF COTTAGE CHEESE WHEY

The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing method for research results of using the method of fighting against a polarization layer in the process of membrane concentration of protein-carbohydrate milk raw materials are presented. Results of the experimental studies as to using the bubbling method for decreasing polarization layer formation in the process of membrane concentration of cottage cheese whey and its influence on concentration membranes productivity are given. Mathematical models, based on regression equations of factorial experiment with using the method of bubbling separated liquid above the membrane surface for choosing technological parameters of process of membrane concentration of cottage cheese whey, have been constructed. Graphic dependencies of the productivity of ultrafiltration polymer membranes of PAN type depending on initial pressure and temperature parameters of the process of membrane concentration are presented. Rational parameters of membrane concentration of cottage cheese whey using the method of bubbling initial raw materials by gas bubbles, directly close to the concentration membrane surface have been determined. Such parameters are: pressure – 0.4...0.5 МPа, temperature of skimmed milk – 40...50 ºС, skimmed milk bubbling frequency – 0.10...0.15 min-1, bubbling pressure must be 0.56...0.58 МPа. The expedience of using the new-method of gel-layer elimination has been established according to research results

Гидротермальный нанокремнезем в сельскохозяйственном растениеводстве и биотехнологии

Experiments on application of hydrothermal nanosilica to increase productivity agricultural plants were carried out. Nanosilica sol was produced by ultrafiltration membrane concentration of orthosilicic acid polymers of hydrothermal solution to SiO2 content 10–20 mas. %. Plants treatment was done by diluted sol with SiO2 content in the range 0.0001–0.2 mas. %. Treatment of seeds ore upground parts of plants once ore twice was applied. SiO2 consumption was about 10–20 g per hectare. Experiments with wide range of plants was done, including potatoes, cabbage, vegetable marrow, onion, mustard, amaranth, tomato, sugar, wheat, beet and radish. Besides productivity biochemical and biometric parameters were changed: plants height, quantity, length, wide of leafs and others. For example, in upground mass of amaranth was detected decreasing of cellular tissue content and increasing grease, total saccharin content with constant content of carotene and protein. In amaranth seeds increasing of oil, squalene, starch, protein, vitamin C content was detected.