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Demineralization of whey ultrafiltration permeate by means of nanofiltration
Authors： JIN Limei, LIU Haijun, LIU wei, WANG hongjiang, ZHANG Jianqian, ZHANG yanjiao, CHEN yanxia
Units： School of Food Science, Heilongjiang Bayi Agricultural university, Daqing,163319, China
KeyWords： nanofiltation, whey ,desalt, lactose
ClassificationCode：TS252.42
year,volume(issue):pagination： 2015, 35(2):64-70

Abstract：

In this study, ultrafiltration membrane was used to pretreat with whey, then NF270 nanofiltration membrane was adopted to treat with whey and the flux attenuation, desalination and lactose separation performance influenced by operating conditions was investigated. The results showed that improving pressure from 0.4 MPa to 0.6MPa, the steady flux of nanofiltration membrane increased and the corresponding flux attenuation was strengthened, the corresponding salt rejection rate improved with the pressure then decreased and lactose penetrate rate slightly increase with operating pressure which indicated that increasing pressure is conducive to separation salt and lactose. When the operating pressure was 0.6MPa, rotate speed is 418.6 rpm and pH is the protein isoelectric pH value 4.8, the nanofiltration membrane flux is minimum and membrane pollution is the most serious, the salt rejection rate decline.When PH value is 3, compared with neutral solution, the membrane flux increase and the flux decline range is small. At the same time, the salt rejection rate reached to 30%, lactose permeate rate is about 80%. So, the appropriate operating conditions should be under acid condition to improve separation effects. Increase the rotating rate on the surface of the membrane, flux increase and membrane fouling is weaken, the salt rejection rate of nanofiltration membrane drop and no obvious effect on the transmittance of lactose.
 

Funds：
2013年黑龙江省教育厅科学技术研究项目“两性离子纳滤膜的制备及乳清脱盐效能的研究”（ 12541594）

AuthorIntro：
金丽梅（1972-），吉林省人，博士，研究方向为膜技术及应用。

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