Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane

Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane

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At this point in history, mankind faces a daunting challenge: how are we to produce high-grade foods without damage to the environment? The only possible rational solution lies in the efficient use of natural raw materials.However, the practical side of the matter cannot be resolved without innovative food equipment designed on the basis of the latest scientific achievements.The current research features the theory and practice of curd whey and skimmed milk ultrafiltration.It focuses on the main operating parameters of the equipment involved and the maximum permissible value of the milk solids content.

The experiment included whey, obtained as a byproduct of read more cottage cheese processing, and skimmed milk, obtained by whole milk separation.The membrane method in the processing of secondary dairy raw materials allows for an environmentally-friendly waste-free production.It is a promising trend in the modern food industry: it creates opportunities for a large range of novel dairy products, beverages, and valhalla axys animal feed, as well as for other sustainable technologies.The paper describes how the volume of permeate flux mass transfer and the selectivity of polysulfonamide ultrafiltration membranes (PSA-20 and PSA-50) depend on the volume of operating load and circulation rate during whey and skimmed milk separation.

The authors analyzed the mass transfer and the hydrodynamics in the channel of a roll type baromembrane, including the gel formation process.They established the influence of the milk solids weight ratio in the liquid polydisperse system on the permeate flux volume and the selectivity of the polysulfonamide ultrafiltration membrane (PSA-50).