Influence of pH and Ionic Strength during Food Protein Ultrafiltration: Elucidation of Permeate Flux Behavior, Fouling Resistance, and Mechanism

Ying Pei Lim, Abdul Wahab Mohammad

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Ultrafiltration (UF) has found wide application in the food industry. In this work, gelatin, as a model food protein, was used to study the influence of pH and ionic strength on fouling during ultrafiltration using 30 kDa polyethersulfone (PES) membrane. The results showed significant water flux reductions after filtration for all feed solution conditions. The maximum fouling rate was obtained near gelatin's IEP, suggesting corresponding electrostatically driven fouling. Addition of salt increased the flux at pH near the gelatin's IEP but it had a negative effect at pH above or below gelatin's IEP. Analysis by the resistance-in-series model suggested that concentration polarization, reversible and irreversible fouling has contributed to the overall fouling. Cake formation was identified as the dominant mechanism for flux decline.

Original languageEnglish
Pages (from-to)446-454
Number of pages9
JournalSeparation Science and Technology
Volume47
Issue number3
DOIs
Publication statusPublished - Feb 2012

Fingerprint

Ultrafiltration
Fouling
Ionic strength
Gelatin
Fluxes
Proteins
Salts
Polarization
Membranes
Water
Industry

Keywords

  • Flux decline
  • Gelatin
  • Ionic strength
  • pH
  • Ultrafiltration

ASJC Scopus subject areas

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

Cite this

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