Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation
Abstract
:1. Introduction
- Setting ΔpTM to various target levels and keeping it constant over the entire experiment (No. 1)
- Increasing and subsequently decreasing ΔpTM stepwise (No. 2)
2. Materials and Methods
2.1. Filtration Fluid Skim Milk and Analyses
2.2. Membrane and Filtration Pilot Plant
2.2.1. Pilot Filtration Plant and Experimental Design
2.2.2. Start-Up Procedure and Experimental Design
- Stepwise increasing and subsequently stepwise decreasing ΔpTM
- Setting ΔpTM directly to target level and keeping it constant during the experiment
2.2.3. Stepwise Increasing and Subsequently Stepwise Decreasing ΔpTM
2.2.4. Setting ΔpTM Directly to Target Level and Keeping It Constant during the Experiment
2.2.5. Cleaning Procedure
2.3. Calculations
2.4. Data Regression and Statistical Analysis
3. Results and Discussion
3.1. Effect of the Mode of ΔpTM Increase to Target Level on Flux of SWM
3.1.1. Influence of Temperature and Initial ΔpTM on Steady-state Conditions of Flux
3.1.2. Influence of a Gradual Increase of ΔpTM on Steady-state Conditions of Flux
3.1.3. Influence of the Mode of Pressure Adjustment on Steady-state Flux
3.2. Effect of the Deposit Layer History on Flux of SWM
3.3. Effects on Protein Permeation in SWM and the Development of Steady-state Filtration Conditions
3.3.1. Influence of the Temperature and Protein Size on the Development of Steady-state Protein Permeation
3.3.2. Influence of the ΔpTM on the Development of Steady-state Protein Permeation
3.3.3. Influence of a Gradual Increase of ΔpTM on the Development of Steady-state Protein Permeation
3.3.4. Influence of the Mode of Pressure Adjustment on Protein Permeation
3.4. Influence of the Deposit Layer History on Protein Permeation in SWM
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
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Hartinger, M.; Heidebrecht, H.-J.; Schiffer, S.; Dumpler, J.; Kulozik, U. Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation. Foods 2019, 8, 180. https://doi.org/10.3390/foods8060180
Hartinger M, Heidebrecht H-J, Schiffer S, Dumpler J, Kulozik U. Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation. Foods. 2019; 8(6):180. https://doi.org/10.3390/foods8060180
Chicago/Turabian StyleHartinger, Martin, Hans-Jürgen Heidebrecht, Simon Schiffer, Joseph Dumpler, and Ulrich Kulozik. 2019. "Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation" Foods 8, no. 6: 180. https://doi.org/10.3390/foods8060180