Abstract
Nanofiltration is a process used to separate mineral salts from lactose, having previously removed the proteins by ultrafiltration. Both proteins and lactose can be used as raw materials to prepare a variety of products. In this paper, we studied the feasibility of demineralizing sweet whey obtained from the cheese industry of the Comunidad Valenciana (Spain) using membrane technologies. The NF200 membrane showed the highest volumetric flux and solute rejection values, whereas the DS-5 DL membrane showed the lowest values. The volumetric fluxes obtained with the NF200 and DS-5 DL membranes in these experiments with the ultra-filtered whey demonstrated significant differences between membranes. Concerning solute rejection, the highest values were obtained using the NF200 membrane. The chosen parameter to evaluate the demineralization capability was solute flux. In this way, the values obtained for chloride ion were 9.90 and 32.42 g/ (m2·h) for the NF200 and DS-5 DL membranes, respectively, with the highest demineralization rates being achieved with the DS-5 DL membrane.
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