Effect of Temperature and Module Configuration on Membrane Fouling and End-Product Quality of Acidic Whey using Ceramic Ultrafiltration Membrane

Sama A. Al-Mutwalli, Mehmet Dilaver, Derya Y. Koseoglu-Imer*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Ceramic membranes have been used in different dairy industry processing owing to their food compatibility, high stability to temperature and pH, and high fractionation efficiency. This work aims to optimize the performance of ceramic ultrafiltration membrane for acidic whey processing based on the filtration temperature and module configuration. Disc and tubular membrane modules were used with a ceramic membrane 15 kDa molecular weight cut-off and at whey temperature of 40 °C and 50 °C for both modules. The filtration performance was evaluated with normalized flux and membrane fouling index model. The end-product quality was monitored by analyzing protein, lactose, antibiotics, hormones, and heavy metals. It was found that the module configuration has a great effect on flux behavior and membrane fouling. The tubular module shows better performance with regard to normalized flux and membrane fouling index. However, at a higher temperature, the membrane fouling was higher with the disc membrane module and lower with the tubular one. In terms of end-product quality, the whey temperature is affecting protein and lactose concentration while the module configuration did not show a significant effect. Antibiotics, hormones, and heavy metals were found in concentrations that do not affect human health.

Original languageEnglish
Article number521258
JournalJournal of Membrane Science and Research
Volume8
Issue number2
DOIs
Publication statusPublished - Apr 2022

Bibliographical note

Publisher Copyright:
© 2022 FIMTEC & MPRL. All rights reserved.

Funding

This study was financially aided by the Scientific and Technological Research Council of Turkey (TUBITAK) with grant number 119Y026 through 1002 Program. The authors would like to thank Prof. Dr. Ahmet Karagunduz and Philip Omwene for their help during HPLC analysis and Prof. Dr. Melek Özkan and Hilal Yılmaz for SDS-PAGE analysis and Prof. Dr. Coşkun Aydiner for Lactostar device from Department of Environmental Engineering / Gebze Technical University. Thanks to the laboratory of solid and hazardous waste, Environment and Cleaner Production Institute in TUBITAK-MRC for their help in using LC-MS/MS device and to the water and wastewater laboratory for their help in using ICP-MS device.

FundersFunder number
Environment and Cleaner Production Institute
TUBITAK-MRC
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu119Y026
Gebze Teknik Üniversitesi

    Keywords

    • Acidic cheese whey
    • Ceramic membrane
    • End-product quality
    • Membrane fouling
    • Module configuration
    • Temperature effect

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