Ultrafiltration of whey: membrane performance and modelling using a combined pore blocking–cake formation model

Abstract

AbstractBACKGROUNDUltrafiltration has been considered as a ‘green’ technique to treat different industrial wastewaters, such as whey in the dairy industry. However, fouling is one of the major drawbacks in the industrial implementation of this process. Thus, in this work, the performance of ultrafiltration membranes was investigated in terms of permeate flux and protein rejection when treating different whey model solutions. Modelling of permeate flux was performed combining two main fouling mechanisms (complete pore blocking and cake formation) by a time‐dependent pore blocking parameter.RESULTSResults demonstrated that high protein concentration and the presence of calcium salts in the feed solution favoured permeate flux decline. The combined model was appropriate to describe the main fouling mechanisms, with fitting accuracies higher than 0.960. Model parameters were correlated with both calcium and protein concentration and the developed model was successfully validated with an additional fouling test.CONCLUSIONAll the membranes tested were suitable for carrying out whey protein separation, with rejection indexes greater than 99%. The combined model and the statistical correlation of model parameters with calcium and protein concentrations were useful to predict permeate flux decline when the ultrafiltration of a new whey model solution was performed. © 2017 Society of Chemical Industry