Dynamics of the process of milk whey nanofiltration

Complex investigations of the nanofiltration elements manufactured by the company «PM Nanoteh» (Vladimir, the Russian Federation) used for pilot concentration of cheese and curds wheys were carried out for the first time. The results of the experiment demonstrated that dependence of the nano-filtration plant capacity in the range of 20-55 °C is well described by the linear equation of regression. Considerable dependence of filtration rate on the concentration of the total solids in the product processed was established. Limiting concentrations of the product depending on filtration pressure were determined. It was found that for curds whey they are by 4-11 % lower. It was also established that practically achieved degree of cheese whey demineralization is 35 % that is much higher as compared with the rate of curds whey demineralization to 28 %. Correlation between total solids in concentrate and in permeate was found. Physical-chemical compositions of concentrate (retentate) and filtrate (permeate) were studied. As a whole, the results received allow more precisely predict operation of nanofiltration plants when principle parameters of their work, design or type of the product are changed.

milk (curds, cheese) wheys, nanofiltration, capacity of the pilot plant, membrane elements