Abstract
In this study the performance of a vibratory shear-enhanced processing system (VSEP) for the concentration of cheese whey was assessed and compared with a classical, cross-flow, plate and frame membrane configuration system (3DTA) with the same membrane (i.e. a C30F UF regenerated cellulose UF membrane with a 30 kDa molecular weight cutoff). The temperature and pressure dependences of the permeate flux, the permeate flux reduction ratio, the resistances and the rejection values were investigated. Comparison of the two systems revealed a definite advantage for the VSEP system equipped with the same membrane and operated at the same pressure and temperature. The VSEP system yielded a permeate protein retention of 99.7% vs. 74.5% for the 3DTA system, together with a higher average flux: 54 L m −2 h −1 vs. 44.2 L m −2 h −1 . The flux reduction ratio ( J/J0 ) was 0.60 vs. 0.42, and the total resistances 2.87*10 +13 m −1 vs. 4.54*10 +13 m −1 for the VSEP and 3DTA system, respectively.
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