Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration

Low frequency ultrasound has been used to facilitate cross-flow ultrafiltration of dairy whey solutions. Experimental results show that ultrasonic irradiation at low power levels can significantly enhance the permeate flux with an enhancement factor of between 1.2 and 1.7. The use of turbulence promoters (spacers) in combination with ultrasound can lead to a doubling in the permeate flux. The application of a combined pore blockage/cake resistance model to the observed experimental data suggests that the use of ultrasound acts to lower the compressibility of both the initial protein deposit and the growing cake. Conversely, the pore blockage parameter is not significantly affected. The use of a gel polarization model shows that the ultrasonic irradiation increases the mass transfer coefficient within the concentration polarization layer. Electron microscopy results showed no evidence that the ultrasonic irradiation altered the membrane integrity. HPLC analysis of the whey proteins in the feed solution before and after sonication showed that the concentration profile of the whey proteins was also not affected by the sonication process.

Potential uses of ultrasound in the dairy ultrafiltration processes

There has been a growing interest in the industrial application of ultrasound, especially in the food industry. Power ultrasound can have a number of physical effects; it can increase turbulence through both the introduction of vibrational energy and through acoustic streaming, it can cause both particle agglomeration and particle dispersion and clean surfaces with a scouring action. Our work in this area has focused on the use of ultrasound to enhance membrane processing. Low frequency ultrasound has been used to facilitate cross flow ultrafiltration of dairy whey solutions for both during the ultrafiltration production cycle and the cleaning cycle. During the production cycle, the use of ultrasound reduces both pore blockage and the specific resistance of the fouling cake layer. This leads to higher flux rates and the potential for longer production cycles. During the cleaning cycle, ultrasound systematically increases cleaning efficiency, thus has the potential to reduce both total chemical consumption and system downtime. There was no deterioration in cleaning effectiveness or membrane condition which imples that sonication , has not damaged the membrane itself. Similarly, there was no change in the chemical nature of soluble proteins following sonication.

The application of ultrasound to dairy ultrafiltration : the influence of operating conditions

Work previously presented has shown that ultrasound can be effective in enhancing both the production and cleaning cycles of dairy membrane  processes. In this present work we extend these previous results to consider the effect of ultrasonic frequency and the use of intermittent ultrasound. These results show that the use of continuous low frequency (50 kHz) ultrasound is most effective in both the fouling and cleaning cycles. The application of intermittent high frequency (1 MHz) ultrasound is less effective. At higher transmembrane pressure, high frequency pulsed sonication can indeed lead to a reduction in steady state membrane flux. The benefits of ultrasound arise from a reduction in both concentration polarization and in the resistance provided by the more labile protein deposits that are removed during a water wash. Conversely, the loss of membrane flux when high frequency pulsed sonication is used arises from a significant increase in the more tenacious ‘irreversible’ fouling deposit.

The optimisation of ultrasonic cleaning procedures for dairy fouled ultrafiltration membranes

Ultrafiltration (UF) of whey is a major membrane based process in the dairy industry. However, commercialization of this application has been limited by membrane fouling, which has a detrimental influence on the permeation rate. There are a number of different chemical and physical cleaning methods currently used for cleaning a fouled membrane. It has been suggested that the cleaning frequency and the severity of such cleaning procedures control the membrane lifetime. The development of an optimal cleaning strategy should therefore have a direct implication on the process economics. Recently, the use of ultrasound has attracted considerable interest as an alternative approach to the conventional methods. In the present study, we have studied the ultrasonic cleaning of polysulfone ultrafiltration membranes fouled with dairy whey solutions. The effects of a number of cleaning process parameters have been examined in the presence of ultrasound and results compared with the conventional operation. Experiments were conducted using a small single sheet membrane unit that was immersed totally within an ultrasonic bath. Results show that ultrasonic cleaning improves the cleaning efficiency under all experimental conditions. The ultrasonic effect is more significant in the absence of surfactant, but is less influenced by temperature and transmembrane pressure. Our results suggest that the ultrasonic energy acts primarily by increasing the turbulence within the cleaning solution.

The use of ultrasonic cleaning for ultrafiltration membranes in the dairy industry

The ultrafiltration of whey solutions is a common feature of dairy processes. However, the frequent fouling of ultrafiltration membranes and the subsequent cleaning cycle significantly affect the economics of such a process. In this work, we investigated the effect of ultrasonics on the cleaning of whey-fouled membranes and examined the variables that influence this effect. Experiments were conducted using a small single sheet membrane unit that was immersed totally within an ultrasonic bath.

Results show that the use of ultrasonics enhances the flux recovery following fouling. The extent of flux recovery is independent of the length of sonication time and increases with ultrasonic power. The use of surfactants in combination with ultrasonic irradiation shows a synergistic effect, providing a better efficiency than either cleaning process alone. Repetitive use of ultrasonic cleaning over a 1 month period does not result in any significant change in the permeate flux of a cleaned membrane, indicating that the ultrasonic treatment does not appear to damage the membrane structure itself.

Selective separation of the major whey proteins using ion exchange membranes

Synthetic microporous membranes with functional groups covalently attached were used to selectively separate beta-lactoglobulin, BSA, and alpha-lactalbumin from rennet whey. The selectivity and membrane performance of strong (quaternary ammonium) and weak (diethylamine) ion-exchange membranes were studied using breakthrough curves, measurement of binding capacity, and protein composition of the elution fraction to determine the binding behavior of each membrane. When the weak and strong anion exchange membranes were saturated with whey, they were both selective primarily for beta-lactoglobulin with less than 1% of the eluate consisting of alpha-lactalbumin or BSA. The binding capacity of a pure alpha-lactoglobulin solution was in excess of 1.5 mg/cm(2) of membrane. This binding capacity was reduced to approximately 1.2 mg/cm(2) when using a rennet whey solution (pH 6.4). This reduction in protein binding capacity can be explained by both the competitive effects of other whey proteins and the effect of ions present in whey. Using binary solution breakthrough curves and rennet whey breakthrough curves, it was shown that alpha-lactalbumin and BSA were displaced from the strong and weak anion exchange membranes by beta-lactoglobulin. Finally, the effect of ionic strength on the binding capacity of individual proteins for each membrane was determined by comparing model protein solutions in milk permeate (pH 6.4) and a 10 mM sodium phosphate buffer (pH 6.4). Binding capacities of beta-lactoglobulin, alpha-lactalbumin, and BSA in milk permeate were reduced by as much as 50%. This reduction in capacity coupled with the low binding capacity of current ion exchange membranes are 2 serious considerations for selectively separating complex and concentrated protein solutions.

Use of chemically modified silica with beta-diketoamine groups for separation of alpha-lactoalbumin from bovine milk whey by affinity chromatography

Silica gel surface was chemically modified with beta-diketoamine groups by reacting the silanol from the silica surface with 3-aminopropyl-triethoxysilane and 3-bromopentanedione, With this material, copper ions were adsorbed from aqueous solutions, the chemical analysis of the silica-gel-immobilized acetylacetone provided a quantity of 0.67 mmol g(-1) of organic groups attached to the support and 0.63 mmol g(-1) of copper, This material was used as a stationary phase in IMAC (immobilized metal affinity chromatography), to separate alpha-lactoalbumin from bovine milk whey, the results showed an efficient separation in the chromatographic column, the possibility of reutilization of the stationary phase was also investigated. (C) 1997 Academic Press

Solutions for the flow of a micropolar fluid in a porous channel

How various additives can increase some cardio-vascular diseases and effects of transport for albumin and glucose through permeable membranes are some important studies in biomechanics. The rolling phenomena of the leucocytes gives rise to an inflammatory reaction along a vascular wall. Initiated by Eringen [5], a micropolar fluid is a satisfactory model for flows of fluids which contain micro-constituents which can undergo rotation.