The pretreatment of whey solution with Hollow fiber microfiltration membrane

摘要

Whey is the liquid residue of cheese and casein production, which contains large amount of food protein. Whey contains some fat and microorganisms, which influence the quality of product. So a pre-treatment before ultrafiltration concentration is necessary. Microfiltration as a pre-treatment for whey concentration was investigated. The experiments were carried out on laboratory scale. The impacts of parameters such as pressure, temperature, pH, recycle flow rate and concentration factor on performance of filtration were studied. It is found that the two-stage chemical cleaning consisted of the sequential application of solutions of 0.5%NaOH and 0.5%HCl worked better for the PES membrane while the three stages of 200ppm H2O2, 0.5% HCl and 0.5% NaOH was more efficient for the PVDF membrane. The results showed that both PES and PVDF membranes were suitable for the pre-treatment of whey concentration.