Separation and concentration of milk proteins with a submerged membrane vibrational system

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• 作者：Milton Chai ; Yun Ye ; Vicki Chen ; ^{v.chen@unsw.edu.au}
• 关键词：Milk protein separation ; Membrane vibration ; Submerged hollow fibre membrane ; Fouling characterisation ; Casein separation
• 刊名：Journal of Membrane Science
• 出版年：2017
• 出版时间：15 February 2017
• 年：2017
• 卷：524
• 期：Complete
• 页码：305-314
• 全文大小：1533 K
• 卷排序：524

文摘

Transverse vibration system showed good fouling control and separation efficiency. Casein and whey protein separation was achieved in high concentration/viscosity milk solutions. Fouling layer fractionation analysis showed casein as the dominant foulant. Majority of the fouling is reversible and can be removed through simple rinsing. Vibrating system performed better compared to traditional crossflow for MPC fractionation.