Effect of flow behaviour of skim milk on microfiltration performance and cleaning efficiency of polyethersulfone membranes

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dc.contributor.authorAkgun, Abdullah
dc.contributor.authorKeser, Irem
dc.date.accessioned2024-06-12T11:08:29Z
dc.date.available2024-06-12T11:08:29Z
dc.date.issued2024
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe effect of milk rheology on membrane fouling remains a challenging problem for long-term microfiltration. This study aimed to investigate the effects of viscosity changes as a function of weight reduction factor (WRF) and temperature on the performance of commercial polyethersulfone membrane. The retentates were obtained from skim milk in batch concentration mode with WRF of 2.5, 3.5, 4.5 and 5.5, to investigate the effect of change in feed composition on polyethersulfone (PES) membrane performance. The performance of the PES membrane was evaluated with pure water before the microfiltration of milk and it was discovered that using low transmembrane pressure and pH levels above 5.0 resulted in more consistent water flux. The two -fold increase in the transmembrane pressure caused up to ten -fold increase in irreversible fouling resistance. At WRF greater than 2.5, the non -Newtonian pseudoplastic behaviour of the samples obtained became more pronounced, resulting in a more pronounced decrease in flux for the batch concentration mode at 55 degrees C compared to the total recycling mode. The rheological and chemical composition properties of the streams affected by varying microfiltration parameters are important for the dairy products in which they are used, as well as for innovative production processes where quality of whey proteins is required to be preserved.en_US
dc.description.sponsorshipTrakya University Scientific Research Projects Fund [TUBAP 2018/286]en_US
dc.description.sponsorshipThe authors would like to acknowledge the financial support of Trakya University Scientific Research Projects Fund, TUBAP 2018/286.en_US
dc.identifier.endpage18en_US
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85186891624en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage8en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22456
dc.identifier.volume63en_US
dc.identifier.wosWOS:001207528500001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVup Food Research Inst, Bratislavaen_US
dc.relation.ispartofJournal Of Food And Nutrition Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrofiltrationen_US
dc.subjectViscosityen_US
dc.subjectRheologyen_US
dc.subjectFoulingen_US
dc.subjectSerum-Protein Removalen_US
dc.subjectCasein Micelle Sizeen_US
dc.subjectRheological Propertiesen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectWhey-Proteinen_US
dc.subjectUltrafiltrationen_US
dc.subjectTemperatureen_US
dc.subjectFluxen_US
dc.titleEffect of flow behaviour of skim milk on microfiltration performance and cleaning efficiency of polyethersulfone membranesen_US
dc.typeArticleen_US

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