DOI: https://doi.org/10.15587/1729-4061.2016.86440

Studying a new anti-polarization method in the process of ultrafiltration of skimmed milk

Gregoriy Deynichenko, Vasyl Guzenko, Oleg Udovenko, Aleksandr Omelchenko, Olga Melnik

Abstract


The paper presents an experimental research and new methods of processing the findings on the ultrafiltration concentration of skimmed raw milk with the use of a new method to prevent a polarization layer on the membrane. The paper reveals the research findings on the bubbling method effect on a polarization layer in the membrane processing of skimmed milk and on the performance of ultrafiltration membranes. The devised mathematical models are based on the regression equations of the factorial experiment on the selection of technological parameters of the UF-concentration of skimmed milk with the use of the feedstock bubbling over the membrane surface. We have determined the rational working parameters of the process; these working parameters are as follows: the working pressure is 0.4–0.5 MPa, the skimmed milk temperature – 40–50 °C, the skimmed milk bubbling frequency – 0.10–0.15 min-1, and the bubbling pressure – 0.56–0.58 MPa.


Keywords


skimmed milk; membrane processing; polarization layer; ultrafiltration concentration; bubbling

References


Rinaldoni, A. N., Tarazaga, C. C., Campderrós, M. E., Padilla, A. P. (2009). Assessing performance of skim milk ultrafiltration by using technical parameters. Journal of Food Engineering, 92 (2), 226–232. doi: 10.1016/j.jfoodeng.2008.11.009

Govindasamy-Lucey, S., Jaeggi, J. J., Martinelli, C., Johnson, M. E., Lucey, J. A. (2011). Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality. Journal of Dairy Science, 94 (6), 2719–2730. doi: 10.3168/jds.2010-3842

Plotnikova, R., Hrynchenko, N., Moroz, O., Pyvovarov, P. (2013). Theoretical and practical background of regulating salt system of raw milk products. Eastern-European Journal of Enterprise Technologies, 4 (10 (64)), 47–53. Available at: http://journals.uran.ua/eejet/article/view/16314/13837

Mucchetti, G., Zardi, G., Orlandini, F., Gostoli, C. (2000). The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses. Le Lait, 80 (1), 43–50. doi: 10.1051/lait:2000106

Vyas, H. K., Tong, P. S. (2003). Process for Calcium Retention During Skim Milk Ultrafiltration. Journal of Dairy Science, 86 (9), 2761–2766. doi: 10.3168/jds.s0022-0302(03)73872-7

Orlien, V., Knudsen, J. C., Colon, M., Skibsted, L. H. (2006). Dynamics of casein micelles in skim milk during and after high pressure treatment. Food Chemistry, 98 (3), 513–521. doi: 10.1016/j.foodchem.2005.05.082

Ferrer, M., Alexander, M., Corredig, M. (2014). Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration. LWT – Food Science and Technology, 59 (1), 173–180. doi: 10.1016/j.lwt.2014.04.037

Holland, B., Kackmar, J., Corredig, M. (2012). Short communication: Isolation of a whey fraction rich in α-lactalbumin from skim milk using tangential flow ultrafiltration. Journal of Dairy Science, 95 (10), 5604–5607. doi: 10.3168/jds.2012-5399

Govindasamy-Lucey, S., Jaeggi, J. J., Bostley, A. L., Johnson, M. E., Lucey, J. A. (2004). Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese. Journal of Dairy Science, 87 (9), 2789–2799. doi: 10.3168/jds.s0022-0302(04)73406-2

Lau, W., Ismail, A., Matsuura, T., Nazri, N., Yuliwati, E. (2015). Advanced Materials in Ultrafiltration and Nanofiltration Membranes. Handbook of Membrane Separations, 7–34. doi: 10.1201/b18319-4

Arunkumar, A., Etzel, M. R. (2014). Fractionation of α-lactalbumin and β-lactoglobulin from bovine milk serum using staged, positively charged, tangential flow ultrafiltration membranes. Journal of Membrane Science, 454, 488–495. doi: 10.1016/j.memsci.2013.12.040

Peeva, P. D., Knoche, T., Pieper, T., Ulbricht, M. (2012). Cross-flow ultrafiltration of protein solutions through unmodified and surface functionalized polyethersulfone membranes – Effect of process conditions on separation performance. Separation and Purification Technology, 92, 83–92. doi: 10.1016/j.seppur.2012.03.013

Myronchuk, V., Zmiyevs'kyy, Yu. (2013). Membrani protsesy v tekhnolohiyi kompleksnoyi pererobky syrovatky. Kyiv: NUKhT, 153.

Kelly, P. (2011). Milk Protein Concentrate. Encyclopedia of Dairy Sciences, 848–854. doi: 10.1016/b978-0-12-374407-4.00346-0

Berk, Z. (2009). Food process Engineering and Technology. USA: Elsevier, 605.

Li, Y., Corredig, M. (2014). Calcium release from milk concentrated by ultrafiltration and diafiltration. Journal of Dairy Science, 97 (9), 5294–5302. doi: 10.3168/jds.2013-7567

Van Audenhaege, M., Belmejdoub, J., Dupont, D., Chalvin, A., Pezennec, S., Le Gouar, Y. et. al. (2010). A methodology for monitoring globular milk protein changes induced by ultrafiltration: A dual structural and functional approach. Journal of Dairy Science, 93 (9), 3910–3924. doi: 10.3168/jds.2009-2995

Gomaa, H. G., Rao, S. (2011). Analysis of flux enhancement at oscillating flat surface membranes. Journal of Membrane Science, 374 (1-2), 59–66. doi: 10.1016/j.memsci.2011.03.011

Bogomolov, V., Lazarev, S. (2014). Promyshlennaja pererabotka vtorichnogo molochnogo syr'ja. Voprosy sovremennoj nauki i praktiki, 1 (50), 82–91.

Akoum, O., Jaffrin, M. Y., Ding, L.-H. (2005). Concentration of total milk proteins by high shear ultrafiltration in a vibrating membrane module. Journal of Membrane Science, 247 (1-2), 211–220. doi: 10.1016/j.memsci.2004.09.021

Kumar, P., Sharma, N., Ranjan, R., Kumar, S. (2013). Technology in Dairy Industry: A Review. Asian-Australasian Journal of Animal Sciences, 9 (26), 1347–1358.

Cai, M., Zhao, S., Liang, H. (2010). Mechanisms for the enhancement of ultrafiltration and membrane cleaning by different ultrasonic frequencies. Desalination, 263 (1-3), 133–138. doi: 10.1016/j.desal.2010.06.049

Cheng, T.-W., Li, L.-N. (2007). Gas-sparging cross-flow ultrafiltration in flat-plate membrane module: Effects of channel height and membrane inclination. Separation and Purification Technology, 55 (1), 50–55. doi: 10.1016/j.seppur.2006.10.026

Lobasenko, B., Semenov, A. (2013). Intensification of ultrafiltration concentrating by the separation of the concentration boundary layer. Foods and Raw Materials, 1 (1), 74–81. doi: 10.12737/1560

Deynychenko, G., Guzenko, V., Udovenko, O., Omelchenko, A., Melnik, O. (2016). The study of the method of fight against formation of polarizing layer at the process of ultrafiltration concentration of the skim milk. EUREKA: Life Sciences, 5, 53–60. doi: 10.21303/2504-5695.2016.00232

Ostapchuk, M., Stankevych, G. (2006). Matematychne modelyuvannya na EOM. Odesa: Druk, 313.

Liu, D. Z., Weeks, M. G., Dunstan, D. E., Martin, G. J. O. (2014). Alterations to the composition of casein micelles and retentate serum during ultrafiltration of skim milk at 10 and 40 °C. International Dairy Journal, 35 (1), 63–69. doi: 10.1016/j.idairyj.2013.10.017

Deinychenko, G., Mazniak, Z., Kramarenko, D., Guzenko, V. (2015). Determination of ultrafiltration membranes shrinkage factor. Ukrainian Food Journal, 4 (2), 328–334.


GOST Style Citations


Rinaldoni, A. N. Assessing performance of skim milk ultrafiltration by using technical parameters [Text] / A. N. Rinaldoni, C. C. Tarazaga, M. E. Campderrós, A. P. Padilla // Journal of Food Engineering. – 2009. – Vol. 92, Issue 2. – P. 226–232. doi: 10.1016/j.jfoodeng.2008.11.009 

Govindasamy-Lucey, S. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality [Text] / S. Govindasamy-Lucey, J. J. Jaeggi, C. Martinelli, M. E. Johnson, J. A. Lucey // Journal of dairy science. – 2011 – Vol. 94, Issue 6. – P. 2719–2730. doi: 10.3168/jds.2010-3842 

Plotnikova, R. Theoretical and practical background of regulating salt system of raw milk products [Text] / R. Plotnikova, N. Hrynchenko, O. Moroz, P. Pyvovarov // Eastern-European Journal of Enterprise Technologies. – 2013. – Vol. 4, Issue 10 (64). – P. 47–53. Available at: http://journals.uran.ua/eejet/article/view/16314/13837

Mucchetti, G. The pre-concentration of milk by nanofiltration in the production of quarg-type fresh cheeses [Text] / G. Mucchetti, G. Zardi, F. Orlandini, C. Gostoli // Le Lait. – 2000. – Vol. 80, Issue 1. – P. 43–50. doi: 10.1051/lait:2000106 

Vyas, H. K. Process for calcium retention during skim milk ultrafiltration [Text] / H. K. Vyas, P. S. Tong // Journal of dairy science. – 2003. – Vol. 86, Issue 9. – P. 2761–2766. doi: 10.3168/jds.s0022-0302(03)73872-7 

Orlien, V. Dynamics of casein micelles in skim milk during and after high pressure treatment [Text] / V. Orlien, J. C. Knudsen, M. Colon, L. H. Skibsted // Food Chemistry. – 2006. – Vol. 98, Issue 3. – P. 513–521. doi: 10.1016/j.foodchem.2005.05.082 

Ferrer, M. Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration [Text] / M. Ferrer, M. Alexander, M. Corredig // LWT – Food Science and Technology. – 2014. – Vol. 59, Issue 1. – P. 173–180. doi: 10.1016/j.lwt.2014.04.037 

Holland, B. Short communication: isolation of a whey fraction rich in α-lactalbumin from skim milk using tangential flow ultrafiltration [Text] / B. Holland, J. Kackmar, M. Corredig. // Journal of dairy science. – 2012. – Vol. 95, Issue 10. – P. 5604–5607. doi: 10.3168/jds.2012-5399 

Govindasamy-Lucey, S. Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese [Text] / S. Govindasamy-Lucey, J. J. Jaeggi, A. L. Bostley, M. E. Johnson, J. A. Lucey // Journal of dairy Science. – 2004. – Vol. 87, Issue 9. – P. 2789–2799. doi: 10.3168/jds.s0022-0302(04)73406-2 

Lau, W. J. Advanced materials in ultrafiltration and nanoftItiuiiun membranes [Text] / W. J. Lau, A. F. Ismail, T. Matsuura, N. Nazri, E. Yuliwati. – Handbook of Membrane Separations: Chemical, 2015. – P. 7–34. doi: 10.1201/b18319-4 

Arunkumar, A. Fractionation of α-lactalbumin and β-lactoglobulin from bovine milk serum using staged, positively charged, tangential flow ultrafiltration membranes [Text] / A. Arunkumar, M. R. Etzel // Journal of Membrane Science. – 2014. – Vol. 454. – P. 488–495. doi: 10.1016/j.memsci.2013.12.040 

Peeva, P. D. Cross-flow ultrafiltration of protein solutions through unmodified and surface functionalized polyethersulfone membranes – Effect of process conditions on separation performance [Text] / P. D. Peeva, T. Knoche, T. Pieper, M. Ulbricht // Separation and Purification Technology. – 2012. – Vol. 92. – P. 83–92. doi: 10.1016/j.seppur.2012.03.013 

Myronchuk, V. Membrani protsesy v tekhnolohiyi kompleksnoyi pererobky syrovatky [Text] / V. Myronchuk, Yu. Zmiyevs'kyy. – Kyiv: NUKhT, 2013. – 153 p.

Kelly, P. Milk Protein Concentrate [Text] / P. Kelly. – Encyclopedia of Dairy Sciences, 2011. – P. 848–854. doi: 10.1016/b978-0-12-374407-4.00346-0 

Berk, Z. Food process Engineering and Technology [Text] / Z. Berk. – USA: Elsevier, 2009. – 605 p.

Li, Y. Calcium release from milk concentrated by ultrafiltration and diafiltration [Text] / Y. Li, M. Corredig // Journal of dairy science. – 2014. – Vol. 97, Issue 9. – P. 5294–5302. doi: 10.3168/jds.2013-7567 

Audenhaege, M. V. Methodology for monitoring globular milk protein changes induced by ultrafiltration: a dual structural and functional approach [Text] / M. V. Audenhaege, J. Belmejdoub, D. Dupont, A. Chalvin, S. Pezennec, Y. Le Gouar et. al. // Journal of dairy science. – 2010. – Vol. 93, Issue 9. – P. 3910–3924. doi: 10.3168/jds.2009-2995 

Gomaa, H. G. Analysis of flux enhancement at oscillating flat surface membranes [Text] / H. G. Gomaa, S. Rao // Journal of Membrane Science. – 2011. – Vol. 374, Issue 1-2. – P. 59‒66. doi: 10.1016/j.memsci.2011.03.011 

Bogomolov, V. Promyshlennaja pererabotka vtorichnogo molochnogo syr'ja [Text] / V. Bogomolov, S. Lazarev // Voprosy sovremennoj nauki i praktiki. – 2014. – Vol. 1, Issue 50. – P. 82–91.

Akoum, O. Concentration of total milk proteins by high shear ultrafiltration in a vibrating membrane module [Text] / O. Akoum, M. Y. Jaffrin, L. H. Ding // Journal of Membrane Science. – 2005. – Vol. 247, Issue 1-2. – P. 211–220. doi: 10.1016/j.memsci.2004.09.021 

Kumar, P. Technology in Dairy Industry: A Review [Text] / P. Kumar, N. Sharma, R. Ranjan, S. Kumar et. al. // Asian-Australasian Journal of Animal Sciences. – 2013. – Vol. 26, Issue 9. – Р. 1347–1358.

Cai, M. Mechanisms for the enhancement of ultrafiltration and membrane cleaning bydifferent ultrasonic frequencies [Text] / M. Cai, S. Zhao, H. Liang // Desalination. – 2010. – Vol. 263, Issue 1-3. – P. 133‒138. doi: 10.1016/j.desal.2010.06.049 

Cheng, T.-W. Gas-sparging cross-flow ultrafiltration in flat-plate membrane module: Effects of channel height and membrane inclination [Text] / T.-W. Cheng, L.-N. Li // Separation and Purification Technology. – 2007. – Vol. 55, Issue 1. – P. 50‒55. doi: 10.1016/j.seppur.2006.10.026 

Lobasenko, B. A. Intensification of ultrafiltration concentrating by the separation of the concentration boundary layer [Text] / B. A. Lobasenko, A. G. Semenov // Foods and Raw Materials. – 2013. – Vol. 1, Issue 1. – P. 74–81. doi: 10.12737/1560 

Deynychenko, G. The study of the method of fight against formation of polarizing layer at the process of ultrafiltration concentration of the skim milk [Text] / G. Deynychenko, V. Guzenko, O. Udovenko, A. Omelchenko, O. Melnik // EUREKA: Life Sciences. – 2016. – Vol. 5. – P. 53–60. doi: 10.21303/2504-5695.2016.00232

Ostapchuk, M. Matematychne modelyuvannya na EOM [Text] / M. Ostapchuk, G. Stankevych. – Odesa: Druk, 2006. – 313 p.

Liu, D. Z. Alterations to the composition of casein micelles and retentate serum during ultrafiltration of skim milk at 10 and 40 °C [Text] / D. Z. Liu, M. G. Weeks, D. E. Dunstan, G. J. O. Martin // International Dairy Journal. – 2014. – Vol. 35, Issue 1. – P. 63–69. doi: 10.1016/j.idairyj.2013.10.017 

Deinychenko, G. Determination of ultrafiltration membranes shrinkage factor [Text] / G. Deinychenko, Z. Mazniak, D. Kramarenko, V. Guzenko // Ukrainian Food Journal. – 2015. – Vol. 4, Issue 2. – P. 328–334.






Copyright (c) 2016 Gregoriy Deynichenko, Vasyl Guzenko, Oleg Udovenko, Aleksandr Omelchenko, Olga Melnik

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ISSN (print) 1729-3774, ISSN (on-line) 1729-4061