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The optimisation of ultrasonic cleaning procedures for dairy fouled ultrafiltration membranes

Muthukumaran, Shobha, Kentish, Sandra E, Lalchandani, Sharan, Ashokkumar, Muthupandian, Mawson, Raymond, Stevens, Geoffrey W and Grieser, Franz (2005) The optimisation of ultrasonic cleaning procedures for dairy fouled ultrafiltration membranes. Ultrasonics Sonochemistry, 12 (1-2). pp. 29-35. ISSN 1350-4177

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Abstract

Ultrafiltration (UF) of whey is a major membrane based process in the dairy industry. However, commercialization of this application has been limited by membrane fouling, which has a detrimental influence on the permeation rate. There are a number of different chemical and physical cleaning methods currently used for cleaning a fouled membrane. It has been suggested that the cleaning frequency and the severity of such cleaning procedures control the membrane lifetime. The development of an optimal cleaning strategy should therefore have a direct implication on the process economics. Recently, the use of ultrasound has attracted considerable interest as an alternative approach to the conventional methods. In the present study, we have studied the ultrasonic cleaning of polysulfone ultrafiltration membranes fouled with dairy whey solutions. The effects of a number of cleaning process parameters have been examined in the presence of ultrasound and results compared with the conventional operation. Experiments were conducted using a small single sheet membrane unit that was immersed totally within an ultrasonic bath. Results show that ultrasonic cleaning improves the cleaning efficiency under all experimental conditions. The ultrasonic effect is more significant in the absence of surfactant, but is less influenced by temperature and transmembrane pressure. Our results suggest that the ultrasonic energy acts primarily by increasing the turbulence within the cleaning solution.

Item Type: Article
Additional Information:

Online ISSN: 1873-2828

Uncontrolled Keywords: ResPubID19486. membrane cleaning, ultrafiltration, whey protein, cavitation, ultrasonic cleaning
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VUIR
Date Deposited: 10 Jan 2012 04:43
Last Modified: 10 Mar 2015 05:20
URI: http://vuir.vu.edu.au/id/eprint/8508
DOI: https://doi.org/10.1016/j.ultsonch.2004.05.007
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Citations in Scopus: 116 - View on Scopus

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