Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane
At this point in history, mankind faces a daunting challenge: how are we to produce high-grade foods without damage to the environment? The only possible rational solution lies in the efficient use of natural raw materials. However, the practical side of the matter cannot be resolved without innov...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-12-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=12&article=12 |
| _version_ | 1811265232225435648 |
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| author | Sergey P. Babenyshev Pavel G. Nesterenko Andrey A. Bratsikhin Vladimir E. Zhidkov Dmitriy S. Mamay Alexandr T. Maximenko |
| author_facet | Sergey P. Babenyshev Pavel G. Nesterenko Andrey A. Bratsikhin Vladimir E. Zhidkov Dmitriy S. Mamay Alexandr T. Maximenko |
| author_sort | Sergey P. Babenyshev |
| collection | DOAJ |
| description | At this point in history, mankind faces a daunting challenge: how are we to produce high-grade foods without
damage to the environment? The only possible rational solution lies in the efficient use of natural raw materials.
However, the practical side of the matter cannot be resolved without innovative food equipment designed on the basis
of the latest scientific achievements. The current research features the theory and practice of curd whey and skimmed
milk ultrafiltration. It focuses on the main operating parameters of the equipment involved and the maximum
permissible value of the milk solids content. The experiment included whey, obtained as a byproduct of cottage cheese
processing, and skimmed milk, obtained by whole milk separation. The membrane method in the processing of
secondary dairy raw materials allows for an environmentally-friendly waste-free production. It is a promising trend in
the modern food industry: it creates opportunities for a large range of novel dairy products, beverages, and animal feed,
as well as for other sustainable technologies. The paper describes how the volume of permeate flux mass transfer and
the selectivity of polysulfonamide ultrafiltration membranes (PSA-20 and PSA-50) depend on the volume of operating
load and circulation rate during whey and skimmed milk separation. The authors analyzed the mass transfer and the
hydrodynamics in the channel of a roll type baromembrane, including the gel formation process. They established the
influence of the milk solids weight ratio in the liquid polydisperse system on the permeate flux volume and the
selectivity of the polysulfonamide ultrafiltration membrane (PSA-50). |
| first_indexed | 2024-04-12T20:19:57Z |
| format | Article |
| id | doaj.art-041ca527fbf046afb6bd2998cb87bc7c |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-04-12T20:19:57Z |
| publishDate | 2018-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-041ca527fbf046afb6bd2998cb87bc7c2022-12-22T03:18:01ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992018-12-016235035710.21603/2308-4057-2018-2-350-357Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membraneSergey P. Babenyshev0 Pavel G. Nesterenko1Andrey A. Bratsikhin2Vladimir E. Zhidkov3 Dmitriy S. Mamay4Alexandr T. Maximenko5North Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityInstitute of Technology of Service (Branch) Don State Technical UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityAt this point in history, mankind faces a daunting challenge: how are we to produce high-grade foods without damage to the environment? The only possible rational solution lies in the efficient use of natural raw materials. However, the practical side of the matter cannot be resolved without innovative food equipment designed on the basis of the latest scientific achievements. The current research features the theory and practice of curd whey and skimmed milk ultrafiltration. It focuses on the main operating parameters of the equipment involved and the maximum permissible value of the milk solids content. The experiment included whey, obtained as a byproduct of cottage cheese processing, and skimmed milk, obtained by whole milk separation. The membrane method in the processing of secondary dairy raw materials allows for an environmentally-friendly waste-free production. It is a promising trend in the modern food industry: it creates opportunities for a large range of novel dairy products, beverages, and animal feed, as well as for other sustainable technologies. The paper describes how the volume of permeate flux mass transfer and the selectivity of polysulfonamide ultrafiltration membranes (PSA-20 and PSA-50) depend on the volume of operating load and circulation rate during whey and skimmed milk separation. The authors analyzed the mass transfer and the hydrodynamics in the channel of a roll type baromembrane, including the gel formation process. They established the influence of the milk solids weight ratio in the liquid polydisperse system on the permeate flux volume and the selectivity of the polysulfonamide ultrafiltration membrane (PSA-50).http://jfrm.ru/?page=archive&jrn=12&article=12Milk wheymembrane technologyultrafiltrationpermeate fluxmembrane selectivity |
| spellingShingle | Sergey P. Babenyshev Pavel G. Nesterenko Andrey A. Bratsikhin Vladimir E. Zhidkov Dmitriy S. Mamay Alexandr T. Maximenko Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane Foods and Raw Materials Milk whey membrane technology ultrafiltration permeate flux membrane selectivity |
| title | Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane |
| title_full | Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane |
| title_fullStr | Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane |
| title_full_unstemmed | Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane |
| title_short | Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane |
| title_sort | hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane |
| topic | Milk whey membrane technology ultrafiltration permeate flux membrane selectivity |
| url | http://jfrm.ru/?page=archive&jrn=12&article=12 |
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