Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials

Andrea Hinková, Zdenek Bubník, Vladimír Pour, Svatopluk Henke and Pavel Kadlec
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Andrea Hinková: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Zdenek Bubník: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Vladimír Pour: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Svatopluk Henke: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Pavel Kadlec: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2005, vol. 23, issue 3, 103-110

Abstract: This paper brings data on ultrafiltration on inorganic membranes (MEMBRALOX, France, mean pore size 20 and 100 nm, 0.8 m long, filtration area 0.2 m2), which were used for the purification of different liquid materials from the food industry; in particular egg blend, amaranth starch suspension, and caramel (i.e. natural colorant). The ultrafiltration was carried out on a pilot plant filtration unit TIA (Bollene, France), cross-flow permeate fluxes being measured at first. Using the experimental data, mathematical models describing membrane fouling were suggested. The obtained permeate steady-state fluxes (40 l/h/m2 for amaranth starch solution, 20 l/h/m2 for egg blend and 5-30 l/h/m2 for caramel) depended partially on the filtration temperature (15-17°C for egg blend, 40°C for amaranth, and 50-70°C for caramel) but mostly on the character of the medium filtered.

Keywords: membrane separation; ultrafiltration; starch suspension; egg blend; caramel (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3378-cjfs

DOI: 10.17221/3378-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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