Flux enhancement in hollow fiber ultrafiltration for the recovery of acid cheese whey precipitates

Ultrafiltration (UF) is commonly used to recover the soluble proteins from cheese whey. One major limitation of its application is concentration polarization resulting in flux reduction. We report on a strategy of using polyelectrolyte [(carboxymethyl)‐cellulose (CMC)] precipitation to convert a por...

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Bibliographic Details
Published in:Biotechnology progress 1990-03, Vol.6 (2), p.129-134
Main Authors: Heng, M.H. (Iowa State University, Ames, IA), Glatz, C.E
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
CARBOXIMETILCELULOSA
CARBOXYMETHYL CELLULOSE
CARBOXYMETHYLCELLULOSE
cheese
CHEMICAL PRECIPITATION
Fundamental and applied biological sciences. Psychology
LACTOSERUM
Methods. Procedures. Technologies
MILK PROTEINS
Others
PRECIPITACION QUIMICA
PRECIPITATION CHIMIQUE
PROTEINAS DE LA LECHE
PROTEINE DU LAIT
SUERO DE LA LECHE
ULTRAFILTRACION
ULTRAFILTRATION
Various methods and equipments
WHEY
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Summary:Ultrafiltration (UF) is commonly used to recover the soluble proteins from cheese whey. One major limitation of its application is concentration polarization resulting in flux reduction. We report on a strategy of using polyelectrolyte [(carboxymethyl)‐cellulose (CMC)] precipitation to convert a portion of the polarizing macromolecules into potentially flux‐enhancing particles. The polymer dosage used can affect the resultant slurry (both protein removal and particle size) and is the important determinant of the flux rates obtainable. Over the CMC dosage range studied, 0.25–3.5 kg/m3, the CMC‐whey slurries have higher permeate flux than the corresponding supernatant, but both have similar permeate flux‐CMC dosage relationships, indicating that the effects reported here are superimposed on membrane‐fouling behavior. Permeate flux was doubled when CMC dosages ranging from 0.75 to 1.75 kg/m3 were added to the whey. The presence of particles was crucial for flux enhancement. The flux behavior of the resultant CMC‐whey slurries showed that the mechanism of enhancement has some of the features of hydrodynamic shear‐induced diffusion.
ISSN:8756-7938
1520-6033
DOI:10.1021/bp00002a006