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Comparison of filtering models for milk substitutes

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Abstract

Membrane-based methods of filtering are becoming increasingly popular in the food industry, but membrane fouling significantly affects filtration performance, making the characterisation of fouling mechanisms critical. This study examined the applicability of three mathematical models. The resistance-in-series model divides the total resistance into membrane resistance, reversible resistance and irreversible resistance. The Hermia models distinguish four basic blocking mechanisms, namely complete blocking, standard blocking, intermediate blocking and cake filtration. The Makardij model analyses the flux-reducing or -enhancing effects. In the experiments, different models were investigated and compared. The feed solution was two milk substitute drinks (soy and oat) that were ultrafiltered under different operating parameters (transmembrane pressures: 0.05–0.1 MPa, stirring rate: 100–400 min−1). By fitting the data to the models, the most characteristic blocking mechanism and the rate constant that most influenced flux could be determined.

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Abbreviations

c 0 :

Concentration of feed solution [kgm−3]

J v :

Water flux on clean membrane [ms−1] [Lm2h−1]

J c :

Steady-state flux [ms−1] [Lm2h−1]

J eq :

Equilibrium flux [ms−1] [Lm2h−1]

J ss :

Steady-state flux [ms−1] [Lm2h−1]

J v1 :

Water flux after filtration [ms−1] [Lm2h−1]

J 0 :

Flux at time t = 0 [ms−1] [Lm2h−1]

k c , k s , k i , k g :

Constants of Hermia models

k 1 :

Rate constant for flux decline [m3kg−1 s−1]

k 2 :

Rate constant for deposit removal from the membrane [ms−2]

K :

Parameters of the Hermia fouling model [—]

n:

Parameters of the Hermia fouling model [—]

n :

Makardij’s empirical value

R t :

Total resistance [m−1]

R m :

Membrane resistance[m−1]

R rev :

Reversible resistance [m−1]

R irr :

Irreversible resistance [m−1]

Re :

Reynolds number

t :

Filtration time [s, min, h]

TMP:

Transmembrane pressure [Pa]

V :

Permeate volume [m3]

η p :

Permeate viscosity [Pas]

η v :

Water viscosity [Pas

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Acknowledgement

The project was financed by EFOP-3.6.2-16-2017-00010-RING 2017 and NKFIH/OTKA K-115691 projects.

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Authors and Affiliations

  1. Department of Process Engineering, Faculty of Engineering, University of Szeged, 9. Moszkvai krt. Szeged, Szeged, 6725, Hungary

    Cecilia Hodúr, Nikolett Szpisják-Gulyás, Szabolcs Kertész, Zsuzsanna László & Sándor Beszédes

  2. Institute of Environmental Science and Technology, University of Szeged, Tisza L. krt 132, Szeged, 6720, Hungary

    Cecilia Hodúr, Balázs Lemmer, Zoltán Jákói & Gábor Veréb

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  1. Cecilia Hodúr
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  2. Nikolett Szpisják-Gulyás
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  3. Balázs Lemmer
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  4. Zoltán Jákói
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  5. Szabolcs Kertész
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  6. Zsuzsanna László
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  7. Gábor Veréb
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  8. Sándor Beszédes
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Correspondence to Sándor Beszédes.

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Hodúr, C., Szpisják-Gulyás, N., Lemmer, B. et al. Comparison of filtering models for milk substitutes. J Food Sci Technol 58, 4429–4436 (2021). https://doi.org/10.1007/s13197-020-04928-y

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  • DOI: https://doi.org/10.1007/s13197-020-04928-y

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