Fractionation of food media using rotating filtration elements

Currently, the question of intensifying the processes of liquid media fractionation on classical membrane systems in the food and dairy industries has been studied almost completely. Giving the membranes dynamic motion, such as rotation, will ensure effective fractionation of the food media, including such valuable secondary milk raw material as whey. Experiments related with processing cheese whey on a membrane plant with rotating filter elements that was worked out in the VNIMI specifically for these studies allowed increase productivity (more than 2 times), while the protein content in the concentrate was 1,9 % and in the permeate 0,26 %. The rate of formation of the polarization layer on the membrane surface significantly reduced due to increasing turbulence of the flow in the layer close to the membrane. At the moment studies on cheese whey processing with a continuous operation mode of four hours or more are being carried out.

membrane, rotation, filtering, fractionation, whey, intensification