Abstract
In this paper, nanofiltration (NF) of acid whey after isolation of proteins was studied. Two membranes were tested: NF-99 (Alfa Laval) and DL (Osmonic Desal). Based on previous measurements that determined the highest efficiency in separating lactic acid and lactose whey, the pH was adjusted to 3. First, the most appropriate transmembrane pressure (TMP) was determined based on the highest flux measured. The TMP range was 5–25 bar for the DL membrane and 10–30 bar for the NF-99 membrane. The temperature was kept at 4 °C using a thermostat. The mechanisms of membrane fouling were investigated. The Hermia models and the modified Tansel model were applied to study the fouling mechanism and to determine which membrane would foul earlier and more severely, respectively. The most suitable TMP was determined at 20 bar. Despite the 1.4 times higher flux of the sample at DL, the fouling rate was higher when NF-99 was used. The results showed that the Tansel model is suitable for predicting the fouling time of protein-isolated whey by nanofiltration.
Highlights
Whey is divided into sweet whey, which is a by-product of cheese production, and acid whey, from the production of fresh and cream cheese, Greek Yogurt, and caseinates [1].There is an interest in new applications of whey and its derivatives [2]
(FT)the was further in the MemCell, Osmo membrane system
DL and NF-99 membranes were tested for predicting the fouling rate of whey pretreated with a ceramic membrane and monolith membrane for the fractionation of proteins
Summary
Whey is divided into sweet whey, which is a by-product of cheese production, and acid whey, from the production of fresh and cream cheese, Greek Yogurt, and caseinates [1].There is an interest in new applications of whey and its derivatives [2]. The disposal of acid whey is complicated due to its high biological oxygen demand and high organic matter content (COD), resulting in the need for costly water treatment before discharge into the environment [1]. It has been shown that waste is a valuable resource, and food waste requires sustainable management to reduce its hazardous impact on the environment and add value for a better economy [4]. The permeate was concentrated with NF, and the lactose content was increased by NF application with increasing operating temperature. Protein lactoferrin was isolated from acid whey obtained from the production of fresh curd cheese [6]. The results showed the high potential of monolithic ion-exchange chromatography for industrial processing of acid whey as a source of lactoferrin. The protein products have high added value
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
