Optimizing of the whey ultrafiltration at the 40°C

Svrha ovoga rada bila je optimiranje procesa ultrafiltracije pri temperaturi od 40°C u smislu određivanja optimalnog transmembranskog tlaka i protoka ulazne sirutke kroz modul. Preliminarnim pokusom odabrane su dvije vrijednosti transmembranskog tlaka i ulaznog protoka od 0,8 bara i 0,6 L/min, odnosno 1,2 bara i 1L/min. U daljnjim pokusima pri tim uvjetima ultrafiltrirana je sirutka i analiziran sastav dobivenih koncentrata. Začepljivanje membrane je bilo značajno pri oba pokusa, a zabilježeno je nešto manje začepljenje pri blažim uvjetima filtracije. Udio ostalih komponenata u koncentratu (laktoze, masti, suhe tvari i mineralnih tvari) bio je podjednak pri oba procesna uvjeta.The aim of this work was optimizing of the whey ultrafiltration at the 40 °C regarding determination of the optimal transmembrane pressure and the flow inlet of whey through the module. After preliminary experiments, two values of transmembrane pressure and flow inlet were chosen: 0.8 bar and 0.6 L/min as well as 1.2 bar and 1 L/min. In further experiments at those conditions the whey is ultrafiltered, and composition of whey concentrate is analysed. Higher factor of concentration (4,79) was achieved at higher flow inlet and transmembrane pressure in comparison with 4,64 at the lower process conditions. Membrane clogging was significant at both experiments, and was a little bit lower at lower conditions. Share of the other components (lactose, fats, dray matter and minerals) in the concentrate were approximately the same in both process conditions