Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity
Membrane-based filtration is promising for applications in the food industry, for example, for processing dairy products, but membrane fouling restricts the efficiency of the process. The deposition of the main constituents in skim milk of casein, lactose and milk fat globules onto the membrane due...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Journal Article |
| Language: | English |
| Published: |
2021
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| Online Access: | https://hdl.handle.net/10356/151266 |
| _version_ | 1811695971431612416 |
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| author | Tanudjaja, Henry Jonathan Chew, Jia Wei |
| author2 | School of Chemical and Biomedical Engineering |
| author_facet | School of Chemical and Biomedical Engineering Tanudjaja, Henry Jonathan Chew, Jia Wei |
| author_sort | Tanudjaja, Henry Jonathan |
| collection | NTU |
| description | Membrane-based filtration is promising for applications in the food industry, for example, for processing dairy products, but membrane fouling restricts the efficiency of the process. The deposition of the main constituents in skim milk of casein, lactose and milk fat globules onto the membrane due to the permeate drag is inevitable, which necessitates a mechanistic study of the fouling phenomena. The Direct Observation through the Membrane (DOTM) technique was used to understand the effects of viscosity and bidispersity on the microfiltration of oil emulsions. Deposits at the feed-membrane interface clearly slowed down as the feed viscosity increased. The higher drag to the crossflow as a result of the higher viscosity caused more oil droplets to foul the membrane. However, although both casein and lactose increased the feed and permeate viscosity, the presence of lactose did not alter the fouling phenomena of a moving cake layer of oil droplets much, but the presence of casein caused the oil droplets to deposit instead as clusters. For casein, other than the viscosity effect, it also resulted in a bidisperse suspension, with the smaller particulates promoting membrane fouling. Agreement between the experimental data and the shear-induced diffusion model was good at the lower cross-flow velocities (CFVs) but poorer at higher CFVs, which indicate that the effect of viscosity appeared negligible at the lower CFVs but more dominant at the higher CFVs. The DLVO model agreed with the Jcrit and TMP results. This study sheds light on the membrane fouling phenomena for viscous feeds, and are expected to be useful particularly for food applications. |
| first_indexed | 2024-10-01T07:31:57Z |
| format | Journal Article |
| id | ntu-10356/151266 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T07:31:57Z |
| publishDate | 2021 |
| record_format | dspace |
| spelling | ntu-10356/1512662021-06-14T08:14:06Z Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity Tanudjaja, Henry Jonathan Chew, Jia Wei School of Chemical and Biomedical Engineering Singapore Membrane Technology Centre Nanyang Environment and Water Research Institute Engineering::Chemical engineering Membrane Fouling Critical Flux Membrane-based filtration is promising for applications in the food industry, for example, for processing dairy products, but membrane fouling restricts the efficiency of the process. The deposition of the main constituents in skim milk of casein, lactose and milk fat globules onto the membrane due to the permeate drag is inevitable, which necessitates a mechanistic study of the fouling phenomena. The Direct Observation through the Membrane (DOTM) technique was used to understand the effects of viscosity and bidispersity on the microfiltration of oil emulsions. Deposits at the feed-membrane interface clearly slowed down as the feed viscosity increased. The higher drag to the crossflow as a result of the higher viscosity caused more oil droplets to foul the membrane. However, although both casein and lactose increased the feed and permeate viscosity, the presence of lactose did not alter the fouling phenomena of a moving cake layer of oil droplets much, but the presence of casein caused the oil droplets to deposit instead as clusters. For casein, other than the viscosity effect, it also resulted in a bidisperse suspension, with the smaller particulates promoting membrane fouling. Agreement between the experimental data and the shear-induced diffusion model was good at the lower cross-flow velocities (CFVs) but poorer at higher CFVs, which indicate that the effect of viscosity appeared negligible at the lower CFVs but more dominant at the higher CFVs. The DLVO model agreed with the Jcrit and TMP results. This study sheds light on the membrane fouling phenomena for viscous feeds, and are expected to be useful particularly for food applications. Economic Development Board (EDB) Ministry of Education (MOE) We acknowledge funding from the Singapore Ministry of Education Academic Research Funds Tier 2 (MOE2014-T2-2-074; ARC16/15) and Tier 1 (2015-T1-001-023; RG7/15), and the GSK (GlaxoSmithKline) – EDB (Economic Development Board) Trust Fund. 2021-06-14T08:14:06Z 2021-06-14T08:14:06Z 2019 Journal Article Tanudjaja, H. J. & Chew, J. W. (2019). Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity. Separation and Purification Technology, 212, 684-691. https://dx.doi.org/10.1016/j.seppur.2018.11.083 1383-5866 0000-0002-6603-1649 https://hdl.handle.net/10356/151266 10.1016/j.seppur.2018.11.083 2-s2.0-85057461339 212 684 691 en MOE2014-T2-2-074 ARC16/15 2015-T1-001-023 RG7/15 Separation and Purification Technology © 2018 Elsevier B.V. All rights reserved. |
| spellingShingle | Engineering::Chemical engineering Membrane Fouling Critical Flux Tanudjaja, Henry Jonathan Chew, Jia Wei Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity |
| title | Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity |
| title_full | Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity |
| title_fullStr | Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity |
| title_full_unstemmed | Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity |
| title_short | Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity |
| title_sort | critical flux and fouling mechanism in cross flow microfiltration of oil emulsion effect of viscosity and bidispersity |
| topic | Engineering::Chemical engineering Membrane Fouling Critical Flux |
| url | https://hdl.handle.net/10356/151266 |
| work_keys_str_mv | AT tanudjajahenryjonathan criticalfluxandfoulingmechanismincrossflowmicrofiltrationofoilemulsioneffectofviscosityandbidispersity AT chewjiawei criticalfluxandfoulingmechanismincrossflowmicrofiltrationofoilemulsioneffectofviscosityandbidispersity |