Process duration and water consumption in a variable volume diafiltration for partial demineralization and concentration of acid whey

András Román, Svetlana Popović, Gyula Vatai, Mirjana Djurić, Miodrag N. Tekić

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Process duration and fresh water consumption were determined (experimentally and statistically) for variable volume diafiltration (VVD) of cottage cheese through a flat sheet membrane (0.046m2). The VVD process was performed at two volume decreasing ratios (α=0.75 and α=0.5). The VVD-0.75 process lasts much longer than the VVD-0.5 process if the same concentration degree is required. The VVD-0.5 process lasts longer than the VVD-0.75 process if it is aimed to achieve the same purification degree. At low purification degrees, both processes require similar quantities of fresh water, but better demineralization is possible after higher dilution, which is typical of the VVD-0.75 process. The mathematical model applied in estimating the duration of the process proved very accurate, which cannot be said about the fresh water consumption model.

Original languageEnglish
Pages (from-to)1347-1353
Number of pages7
JournalSeparation Science and Technology
Volume45
Issue number10
DOIs
Publication statusPublished - Jun 1 2010

Keywords

  • Nanofiltration
  • Variable volume diafiltration
  • Water consumption
  • Whey

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)
  • Process Chemistry and Technology
  • Filtration and Separation

Fingerprint Dive into the research topics of 'Process duration and water consumption in a variable volume diafiltration for partial demineralization and concentration of acid whey'. Together they form a unique fingerprint.

  • Cite this