A new method of elimination the polarizing layer during the membrane processing of buttermilk
A new method of eliminating the polarizing layer on the membrane surface during ultrafiltration of buttermilk is considered. An experimental equipment and processing methodology the results of studying buttermilk ultrafiltration are presented. This methodology involves the use of bubbling...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2022-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2022/1450-71882253001D.pdf |
| Summary: | A new method of eliminating the polarizing layer on the membrane surface
during ultrafiltration of buttermilk is considered. An experimental
equipment and processing methodology the results of studying buttermilk
ultrafiltration are presented. This methodology involves the use of bubbling
to eliminate the polarization layer. Also presented experimental results of
the bubbling influence on the productivity of ultrafiltration membranes.
Mathematical models, which were obtained, based on the regression equations
of the factorial experiment. Factorial experiment provides the selection of
technological parameters of buttermilk ultrafiltration using bubbling of the
feedstock over the membrane surface. The rational parameters of the
buttermilk ultrafiltration process using bubbling mixing in close proximity
to the membrane surface have been determined. These operating parameters
are: pressure - 0.4...0.5 MPa, buttermilk temperature - 45...55 °С, process
duration 1.5...2.0 hours, bubbling frequency should be within 0.10...0.15
min-1. |
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| ISSN: | 1450-7188 2406-095X |