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Abstract
The formation of deposit on the membrane surface (fouling) is one of the major operating problems of membrane processes. The influence of proteins on the course of membrane fouling was investigated during the whey concentration process. The Fourier transform infrared spectroscopy method was applied in order to determine the composition of the deposit precipitated from the feed as well as accumulated on the membrane surface on the feed side. The intensity of fouling can be limited by the pretreatment of feed and the selection of operating parameters of membrane distillation. The thermal and chemical pretreatment methods were used for whey deproteinization. The whey was subsequently concentrated by direct contact membrane distillation using polypropylene membranes at 323, 333, and 343 K. The concentrated whey contained all components of the feed.
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