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- Title
Determination of ultrafiltration membranes shrinkage factor.
- Authors
Deinychenko, Grygorii; Mazniyak, Zahar; Kramarenko, Dmytro; Guzenko, Vasyl
- Abstract
Introduction: Actuality of the theme is caused by the absence of low-productive domestic ultrafiltration installations, which is explained by the insufficient number of experimental data necessary for the calculation of the processes and equipment for ultrafiltration processing of food raw materials. Materials and methods: During the research, moderately hydrophilic semipermeable ultrafiltration membranes based on copolymers of acrylonitrile type PAN (PAN-50 and PAN-100 brands) were used. For experimental research of the ultrafiltration process of high-polymeric poly-disperse system (skim milk) in a dead end mode semi-batch ultrafiltration laboratory installation with internal recycle was used. Results and discussion. Initial productivity of ultrafiltration membranes depending on the ultrafiltration pressure is determined. Therefore, during the ultrafiltration pressure of 0.1 MPa, initial productivity of UF-50 PAN membranes equals 120...125 dm³/(m²·h). In UF PAN-100 membrane it is slightly higher and amounts to 160...165 dm³/((m²·h). By increasing the ultrafiltration pressure to 0.25 MPa, initial productivity of the studied membranes increases more than 3 times: 355...350 dm³/((m²·h) and 535...540 dm3/((m²·h) respectively. It is determined that productivity decrease of PAN-50 membrane during 2.5 × 602s constitutes 34,3%, PAN-100 membrane - 28.5%. Experimental data concerning the shrinkage factor of the studied PAN type membranes, which equal 0,18...0,2 for PAN-50 membranes and 0,28...0,3 - for PAN-100 membranes, are obtained. Conclusions: The shrinkage factor of PAN-type ultrafiltration membranes is specified. The results of the research demonstrate good selectivity of PAN-type membranes by milk protein, and expedience of their use for UF-processing of protein-carbohydrate raw milk.
- Subjects
ULTRAFILTRATION; SKIM milk; POROSITY
- Publication
Ukrainian Food Journal, 2015, Vol 4, Issue 2, p328
- ISSN
2304-974X
- Publication type
Article