Abstract
Two methods are proposed for dry-wet formation of membranes from SCA for ultrafiltration of cheese whey: dry formation followed by modification in aqueous medium and spontaneous gelation on a calender followed by modification in aqueous medium, which significantly differ in the solvent evaporation rate (12 h and 3–5 min). It was shown that the solvent evaporation rate affects formation of the pore structure of the membranes. In formation with the spontaneous gelation method on a calender, membranes with a less developed pore structure and better permeability for water and cheese whey are obtained in comparison to membranes formed by the dry method. The pore structure of the membranes can be regulated with NaHCO3 filler. Membranes from 5–7% solutions of SA at a 3–4 wt. % NaHCO3 content are the most efficient.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
REFERENCES
E. A. Fetisov and A. P. Chagarovskii, Molecular-Sieve Membrane Methods of Processing Milk [in Russian], Agropromizdat, Moscow (1991).
V. P. Dubyaga, L. P. Perepechkin, and E. E. Katalevskii, Polymer Membranes [in Russian], Khimiya, Moscow (1981).
G. P. Denisova and S. E. Artemenko, Khim. Volokna, No. 5, 33–34 (1985).
Yu. A. Kostrov, Chemistry and Engineering of Acetate Fibre Production [in Russian], Khimiya, Moscow (1967).
Author information
Authors and Affiliations
Additional information
__________
Translated from Khimicheskie Volokna, No. 2, pp. 58–61, March–April, 2005.
Rights and permissions
About this article
Cite this article
Sedelkin, V.M., Ramazaeva, L.F., Denisova, G.P. et al. Effect of the Kinetics of Evaporation of Solvent on the Performance Characteristics of Ultrafiltration Membranes Made of Secondary Cellulose Acetate. Fibre Chem 37, 150–153 (2005). https://doi.org/10.1007/s10692-005-0072-y
Issue Date:
DOI: https://doi.org/10.1007/s10692-005-0072-y