Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
-
T. Berg
,
R. Ipsen
Abstract
Optimization of cleaning-in-place (CIP) procedures using bench-scale equipment is severely restricted by the short testing times (typically 1–3 days) compared with the normal lifespans of industrial membrane materials (years). In our research, industrially used polyethersulfone membrane material (“aged membrane”) was migrated to a lab-scale filtration apparatus. Performance (flux) of aged membranes was found to be 10% lower compared to new membranes of the same specification. For each set of membranes, performance was on the same level during multiple filtrations with intermediate CIPs. Reducing the CIP from a three-step procedure (caustic, enzymatic, acid) to only one step (caustic) had no influence on subsequent filtration performance even though flux recovery after reduced CIP was as low as 38% compared to 90% after three-step CIP. Consequences of reduced cleaning could first be observed in the subsequent CIP where the level of resistance during the respective CIP steps was increased.
Acknowledgment
Jiang Wei from Alfa Laval (Nakskov, Denmark) is acknowledged for providing new membranes and for valuable insights into membrane (production) technology.
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©2015 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
Artikel in diesem Heft
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
