Method for milk whey microfiltration with filtrate pulsed backpressure and installation for its implementation

Abstract

During deep processing of whey using microfiltration, the loss of membrane efficiency can take place. In this work, an installation for microfiltration of milk whey has been developed. It includes pumps, containers with liquids, throttling valves, a pressure gauge, and a microfiltration cell with a tubular ceramic membrane. A thin titanium oxide layer was deposited on the inner surface of the porous alumina tube. The outer diameter of the tubes is 10 mm, the wall thickness is 2 mm, the length of the tubes is 45 cm. A homogenized aqueous dispersion of sugar beet fiber was used as an agent that improves the performance of the installation by creating a pulsed backpressure of the filtrate. It is shown that the use of a finely ground suspension of dietary fiber during microfiltration of milk whey through a tubular ceramic membrane prevents the formation of protein deposits on the membrane and in its pores. The installation allows obtaining a suspension of dietary fiber, enriched with milk protein, as an additional product. The protein-enriched fiber suspension left over after microfiltration can be used in food production, for example, as a thickening agent in the production of yogurts.