Examination of Whey Degreasing by Modified Membrane Filtration  

作　　者：Szilard Szelpal Zsuzsanna Kohany Eszter Fogarassy Jozsef Csanadi Gyula Vatai Cecilia Hodur 

机构地区：[1]Department of Process Engineering, Faculty of Engineering, University of Szeged, Moszkvai krt. 5-7, 1-1-6725 Szeged, Hungary [2]Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Menesi ut 44, H-1118 Budapest,Hungary [3]Department of Food Engineering, Faculty of Engineering, University of Szeged, Moszkvai krt. 5- 7, H-6725 Szeged, Hungary

出　　处：《Journal of Agricultural Science and Technology(B)》2016年第1期57-66,共10页农业科学与技术（B）

摘　　要：The largest amount of dairy by-products, especially the whey, comes from the manufacture of cheese. The whey proteins are used in several different industry technologies. The forage production is used for animal feeding in the forms of various flours mixed in feeds, and the food industry uses whey proteins as human nutrition, such as different dry soups, infant formulas and supplements. The fat components of whey may inhibit the efficient processing and might impair the use of whey in these technologies. Thus, the aim of the experiment was to investigate a cheap and economical separation of the lipid fraction of whey. This separation method was made by microfiltration, which is an inexpensive, effective and energy efficient method for this task. During the measurements, 0.2 μm and 0.45 μm microfiltration membranes were used in a laboratory tubular membrane filtration module, and the membrane separation method was combined and modified by using astatic mixer and/or air insufflation. The same pore size membranes were used in a vibrating membrane filtration equipment （VSEP）, too. The two different membrane filtration devices allowed the comparison of the effect of vibration and the effect of the static mixer and/or air insufflation. The flux values above 0.2 MPa transmembrane pressures strongly decreased on using the tubular membrane. Therefore, it can be determined that the use of the lower transmembrane pressures gave better flux combined with air insufflation and the use of static mixer. The flux values increased three times higher with using vibration during the microfiltration process than that without vibration. Comparing these methods, it can be concluded that the separation made on tubular membrane （0.2 μm） combined with statics mixer gave sufficient result according to the degreasing, retentions and flux values of the other components.

关 键 词：DEGREASING membrane filtration vibrating membrane filtration equipment air insufflation static mixer. 

分 类 号：TS201.21[轻工技术与工程—食品科学] TQ028.8[轻工技术与工程—食品科学与工程]