Optimization of the Whey Ultra –Filtration Process under Effects of Different Functional Groups and Protein Charges
Paper ID : 1124-MST2015-FULL
Shahab Shaltoki *1, Mohammad Soltanieh2
In this study, the effects of the surface properties of polysulfone membranes with different functional groups on separation whey protein by ultra filtration were investigated. Hydrophobic polysulfone (PS) membrane, polyethersulfone (PES) membrane and modified polyethersulfone (MPES) membrane with hydrophilic poly ethylene glycol (PEG) groups were used to investigate and optimize essential parameters such as flow rate, PH and temperature during ultra-filtration. The experimental results showed that boundary layer thickness, concentration polarization ratio, mass transfer coefficient, flux and membrane fouling had significant related to operation parameters, membrane surface properties, and proteins charges. Membrane surface indicated the minimal effects on the mass transfer coefficients and flux at whey protein isoelectric range (4<PH<5). At PH< 4, the flux had downtrend in MPES and PES membranes in comparison with PS membrane. At PH>5, MPES and PES membranes showed significant increasing in mass transfer coefficient and flux. The minimum and maximum mass transfer coefficient and flux were related to PS membrane at process condition: PH=4, Flow rate=0.83 ml/s, T=30 ⁰C and MPES membrane at process condition: PH=7, Flow rate=2.3 ml/s and T=50 ⁰C respectively.
Ultra-filtration, polysulfone membrane, whey protein, functional groups, Mass Transfer Coefficient, Flux.
Status : Paper Accepted (Oral Presentation)