Integrating Whey Processing: Ultrafiltration, Nanofiltration, and Water Reuse from Diafiltration
Vandré Barbosa Brião,
Juliane Mossmann,
Bruna Seguenka,
Samarah Graciola,
Jeferson Steffanello Piccin
Affiliations
Vandré Barbosa Brião
Post-Graduate Program in Food Science and Technology, University of Passo Fundo, Campus I, L1 Building, BR 285, District São José, 611, Passo Fundo 99052-900, Brazil
Juliane Mossmann
Post-Graduate Program in Food Science and Technology, University of Passo Fundo, Campus I, L1 Building, BR 285, District São José, 611, Passo Fundo 99052-900, Brazil
Bruna Seguenka
Post-Graduate Program in Food Engineering, Integrated Regional University of Alto Uruguay and Missions, Avenue Sete de Setembro, 1621, PO Box 743, Erechim 99709-910, Brazil
Samarah Graciola
Post-Graduate Program in Civil and Environmental Engineering, University of Passo Fundo, Campus I, L1 Building, BR 285, District São José, 611, Passo Fundo 99052-900, Brazil
Jeferson Steffanello Piccin
Post-Graduate Program in Food Science and Technology, University of Passo Fundo, Campus I, L1 Building, BR 285, District São José, 611, Passo Fundo 99052-900, Brazil
This work proposes an integrated production of whey protein concentrate (WPC) and lactose and the recovery of water from diafiltration (DF) steps. Whey protein and lactose can be concentrated using ultrafiltration and nanofiltration, respectively, and both can be purified using DF. However, DF uses three-fold the initial volume of whey. We propose a method to reclaim this water using reverse osmosis and adsorption by activated carbon. We produced WPC with 88% protein and purified lactose (90%), and 66% of the water can be reclaimed as drinking water. Additionally, the reclaimed water was used to produce another batch of WPC, with no decrease in product quality. Water recovery from the whey process is necessary to meet the needs of a dairy refinery.
