A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
Abstract
:1. Introduction
- (1)
- Evaluate the performance of nanofiltration (applied to the permeates of ultrafiltration from sheep and goat cheese whey) for recovering lactose and reducing their final organic load;
- (2)
- Apply mass transfer models to the experimental results for identifying the main causes affecting the performance of the process.
2. Mass Transfer Models for Nanofiltration of the Permeates of Ultrafiltration
3. Materials and Methods
3.1. Sampling and Storage of Samples
3.2. Pretreatment of the Samples
3.2.1. Samples of Sheep Cheese Whey
3.2.2. Samples of Goat Cheese Whey
3.3. Physicochemical Characterisation of Samples
3.4. Nanofiltration Experiments
3.4.1. Membrane Characterisation
3.4.2. Nanofiltration Experiments in Total Recirculation Mode
3.4.3. Nanofiltration Experiments in Concentration Mode
3.4.4. Cleaning and Disinfection Cycle
4. Results and Discussion
4.1. Physicochemical Characterisation of Sheep and Goat Cheese Whey
4.2. Characterisation of Nanofiltration Membranes
4.3. Total Recirculation Mode Experiments
4.3.1. Influence of Transmembrane Pressure and Feed Circulation Velocity on Permeate Fluxes
4.3.2. Influence of Transmembrane Pressure and Feed Circulation Velocity on Apparent Rejection Coefficients
4.4. Concentration Mode Experiments
4.4.1. Nanofiltration of Permeates from Sheep Cheese Whey
4.4.2. Nanofiltration of Permeates from Goat Cheese Whey
4.5. Application of a Mass Transfer Model to the Permeates of Nanofiltration of PUF-S
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Experimental Conditions | Short Cycle | Long Cycle | Time (min) |
---|---|---|---|
Operational parameters | |||
Transmembrane pressure (Pa) | 1 × 106 | 1 × 106 | - |
Feed circulation velocity (m·s−1) | 0.92 | 0.92 | - |
Temperature (°C) | 25 | 25 | - |
Cleaning | |||
pH | 2–11 | 2–11 | - |
NaOH (w/v %) | - | 0.05 | 15 |
Na-EDTA (w/v %) | - | 0.20 | 15 |
HNO3 (w/v %) | - | 0.10 | 15 |
C6H8O7 (w/v %) | - | 0.50 | 15 |
Disinfection | |||
H2O2 (mg·L−1) at 25 °C | 1000 | 1000 | 30 |
Parameter | Samples | ||||
---|---|---|---|---|---|
RSCW | PSCW | PUF-S | PGCW | PUF-G | |
pH (25 °C) | 5.62 ± 0.29 | 5.58 ± 0.28 | 6.06 ± 0.04 | 5.42 ± 0.22 | 5.43 ±0.08 |
K25 °C (S·m−1) | 2.09 ± 0.07 | 2.10 ± 0.07 | - | 2.51 ± 0.23 | 2.56 ± 0.06 |
ST (kg·m−3) | 108.34 ± 4.74 | 87.34 ± 2.36 | 52.93 ± 0.64 | 77.94 ± 0.25 | 38.36 ± 0.01 |
NKjeldahl (kg·m−3) | 2.777 ± 0.121 | 2.682 ± 0.109 | 0.605 ± 0.059 | 1.222 ± 0.120 | 0.251 ± 0.030 |
Crude protein (kg·m−3) | 17.74 ± 0.77 | 17.10 ± 0.70 | 3.86 ± 0.38 | 7.80 ± 0.13 | 1.60 ± 0.30 |
NPN (kg·m−3) | - | - | 0.490 ± 0.034 | 1.100 ± 0.020 | 0.200 ± 0.010 |
Lactose (kg·m−3) | 52.0 ± 0.9 | 52.1 ± 1.0 | 41.6 ± 1.1 | 49.9 ± 0.60 | 38.9 ± 0.5 |
Fat (kg·m−3) | 20.79 ± 4.12 | 0.23 ± 0.04 | 0.08 ± 0.01 | 3.90 ± 0.60 | 3.30 ± 0.02 |
Na (kg·m−3) | 7.138 ± 0.260 | 7.142 ± 0.260 | 3.389 ± 0.141 | 4.555 ± 0.629 | 3.468 ± 0.350 |
K (kg·m−3) | 0.993 ± 0.045 | 0.991 ± 0.042 | 1.093 ± 0.100 | 1.145 ± 0.045 | 0.849 ± 0.118 |
Ca (kg·m−3) | 0.492 ± 0.023 | 0.474 ± 0.004 | 0.396 ± 0.019 | 0.289 ± 0.028 | 0.178 ± 0.002 |
Mg (kg·m−3) | 0.089 ± 0.005 | 0.087 ± 0.005 | 0.102 ± 0.005 | 0.076 ± 0.002 | 0.054 ± 0.001 |
Cl (kg·m−3) | 7.44 ± 0.44 | 7.54 ± 0.47 | 5.20 ± 0.070 | 9.82 ± 0.58 | 8.70 ± 0.467 |
Phosphate (kg·m−3) | 1.43 ± 0.16 | 1.46 ± 0.15 | 0.43 ± 0.08 | 0.35 ± 0.12 | 0.046 ± 0.012 |
Regression Lines (with 95% CI for the Parameters Estimated) | Hydraulic Permeability (ms−1Pa−1) | Intrinsic Hydraulic Permeability, Lp (m) |
---|---|---|
Jw = (·ΔP (10) R = 0.999 | 1.68 × 10−11 | 1.51 × 10−14 |
Log (R/(1 − R)) = (± ) + (− ± )·M (11) R = 0.990 | - | - |
ΔP (Pa) | <v> (m·s−1) | RN | Rsalts | RCOD |
---|---|---|---|---|
1.00 × 106 | 0.94 | 0.576 ± 0.015 | 0.260 ± 0.015 | 0.992 ± 0.001 |
1.00 × 106 | 1.42 | 0.456 ± 0.012 | 0.249 ± 0.007 | 0.994 ± 0.001 |
1.50 × 106 | 0.94 | 0.612 ± 0.012 | 0.377 ± 0.010 | 0.994 ± 0.001 |
1.50 × 106 | 1.42 | 0.553 ± 0.013 | 0.362 ± 0.015 | 0.996 ± 0.001 |
2.00 × 106 | 0.94 | 0.632 ± 0.010 | 0.480 ± 0.004 | 0.995 ± 0.000 |
2.00 × 106 | 1.42 | 0.568 ± 0.013 | 0.437 ± 0.015 | 0.995 ± 0.001 |
3.00 × 106 | 0.94 | 0.666 ± 0.008 | 0.551 ± 0.003 | 0.996 ± 0.001 |
3.00 × 106 | 1.42 | 0.587 ± 0.005 | 0.528 ± 0.013 | 0.995 ± 0.001 |
Rt (m−1) | (Rcp + Rf) (m−1) | |
---|---|---|
1.08 × 1014 ± 5.93 × 10−2 | 4.16 × 1013 | 2.35 ± 0.09 |
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Macedo, A.; Monteiro, J.; Duarte, E. A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration. Membranes 2018, 8, 114. https://doi.org/10.3390/membranes8040114
Macedo A, Monteiro J, Duarte E. A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration. Membranes. 2018; 8(4):114. https://doi.org/10.3390/membranes8040114
Chicago/Turabian StyleMacedo, Antónia, Joana Monteiro, and Elizabeth Duarte. 2018. "A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration" Membranes 8, no. 4: 114. https://doi.org/10.3390/membranes8040114