Abstract
Crossflow microfiltration of skimmed milk to fractionate casein micelles and whey protein was investigated regarding length dependency of flux and whey protein permeation using a 1.2 m long, 0.1 μm tubular ceramic membrane. A special module consisting of four sections was constructed allowing to assess the effects of membrane length online by measuring flux and permeation of the whey protein β-lactoglobulin as a function of local processing conditions. It was found that under the applied filtration parameters (mean transmembrane pressure Δ p TM,m = 0.5 bar; temperature ϑ = 55 °C; wall shear stress τ w = 115 Pa) main parts of the membrane were controlled by a deposit layer. In consequence, the transmission of the whey protein β-lactoglobulin increases from 38% to 87% from membrane inlet to membrane outlet. Results show that a local optimum for protein fractionation exists regarding membrane resistance and process conditions.
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