A cascade microfiltration and reverse osmosis approach for energy efficient concentration of skim milk
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CitationHerehau Blais, Quang Tri Ho, Eoin G. Murphy, Karin Schroën, John T. Tobin, A cascade microfiltration and reverse osmosis approach for energy efficient concentration of skim milk, Journal of Food Engineering, Volume 300, 2021, 110511, ISSN 0260-8774, https://doi.org/10.1016/j.jfoodeng.2021.110511.
AbstractTo improve the efficiency of water removal from skim milk, a cascade membrane process of microfiltration and reverse osmosis (RO) was developed whereby skim milk was concentrated to 18% dry matter (DM) by RO at either 15 or 50 °C. The average flux of the RO process at 50 °C was 89% higher than that observed at 15 °C, linked to altered membrane surface fouling behaviour due to lower viscosity, higher cross-flow velocity and increased diffusivity of the solvent phase. In corollary, a ~57% energy reduction per unit volume of water removed was observed when the RO process was operated at 50 °C. Evaluation of the physicochemical properties of control (9% DM content skim milk) and RO retentates post-heating (at 80, 90 and120 °C) and post-evaporation (to 42% DM) demonstrated a clear relationship between heating at elevated DM contents and solution viscosity, an effect that was compounded at higher heating temperatures.
FunderEnterprise Ireland; Teagasc Walsh Scholarship
Grant NumberTC 2014 0016
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