Kinetics of ultrafiltration cheese whey

The results of experimental studies of the process cheese whey ultrafiltration using ceramic membranes TAMI Deutschland GmbH with the separating of 100 kDa (pore size of 0,01 microns). As the object of research is the cheese whey, obtained under the conditions of Dairy Plant «Voronezh» in the production of soft cheese with a separator «Westfalia». Basic physical and chemical parameters: the mass fraction of solids of 5,4%, protein - 0,6%, oil - 0,05%, titratable acidity -62 °T. Analyzing the dependence of the specific cheese whey ultrafiltration rate of the duration of the process after two hours, can show a decrease in permeability of 18,5 times. When using direct periodic flushing with pressure relief, achieved growth of the specific rate of 1,4 times compared to the process when there were no measures to create hydrodynamic instabilities at the interface. The frequency of direct leaching was every 12 minutes, the duration - 30 seconds. Increasing the operating pressure of the ultrafiltration over 0,35 MPa not resulted in a significant increase in permeability. The temperature rise of the serum over 50-55 °С lead to protein denaturation and ultrafiltration at temperatures 10-15 °C are not effective due to increased viscosity, which causes a decrease in the rate of passage of whey permeate through the membrane. Therefore, we concluded that the temperature of the cheese whey ultrafiltration when it should be in the range 45-48 °С. When the values of the tangential velocity of 2,5 3,0 m/s, there was the removal of the part of the protein deposits, among the particles which have not yet formed strong ties due to the strength of intermolecular inter-ac-interaction. A further increase in the tangential velocity is not rational, because it led to an increase in hydraulic losses, the energy costs for circulation serum. Selectivity achieved for the membrane protein is 9495% at a concentration of 2,8-3,0.

cheese whey, ceramic membranes, ultrafiltration, kinetic, hydrodynamic parameters, permeate, concentrate cheese whey