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

Gregoriy Deynichenko, Vasyl Guzenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Aleksandr Omelchenko, Dmytro Horielkov, Olga Melnik, Olha Korolenko
Published: 31 July 2020
EUREKA: Life Sciences , Volume 4, pp 8-14; doi:10.21303/2504-5695.2020.001375

Abstract: 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

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