Технологический прорыв аграрно-пищевых инноваций молочного дела на примере универсального сельхозсырья. Обратный осмос

Abstract

Aim. Consideration of the membrane technology process – reverse osmosis – by directed and controlled processing of whey and its filtrates through special semipermeable partitions (filter membranes) with a pore size from 0.1 to 1.0 nm, carried out at a pressure of 3.0 - 10.0 MPa with the release of particles (cutting off) with a molecular weight of 100 Daltons. Reverse osmosis allows you to concentrate all the compounds of whey and filtrates, separating almost distilled water (condensate). Discussion. In the molecular sieve separation system, reverse osmosis logically continues the membrane treatment of filtrates (permeates) of native, as well as separated whey and their microfiltrates, ultrafiltrates, nanofiltrates and diafiltrates. In principle, the reverse osmosis process should be implemented to pre-concentrate the whey, which will eliminate its loss (draining) and expand the range of use. OO is promising for processing salted whey with the removal of unwanted sodium chloride, as well as for cleaning the condensate of evaporation plants from the components of dairy raw materials that come with foam and secondary steam. Conclusion. In general, for the dairy industry of the food industry of the agro-industrial complex, reverse osmotic treatment is necessary for the implementation of a closed production cycle with a recycled water supply.