A new method of elimination the polarizing layer during the membrane processing of buttermilk

Abstract

A new method of eliminating the polarizing layer on the membrane surface during ultrafiltration of buttermilk is considered. An experimental equipment and processing methodology the results of studying buttermilk ultrafiltration are presented. This methodology involves the use of bubbling to eliminate the polarization layer. Also presented experimental results of the bubbling influence on the productivity of ultrafiltration membranes. Mathematical models, which were obtained, based on the regression equations of the factorial experiment. Factorial experiment provides the selection of technological parameters of buttermilk ultrafiltration using bubbling of the feedstock over the membrane surface. The rational parameters of the buttermilk ultrafiltration process using bubbling mixing in close proximity to the membrane surface have been determined. These operating parameters are: pressure - 0.4...0.5 MPa, buttermilk temperature - 45...55 °С, process duration 1.5...2.0 hours, bubbling frequency should be within 0.10...0.15 min-1.

Keywords

• buttermilk
• membrane processing
• polarizing layer
• ultrafiltration
• bubbling mixing