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Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration

Muthukumaran, Shobha, Kentish, Sandra E, Ashokkumar, Muthupandian and Stevens, Geoffrey W (2005) Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration. Journal of Membrane Science, 258 (1-2). pp. 106-114. ISSN 0376-7388

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Low frequency ultrasound has been used to facilitate cross-flow ultrafiltration of dairy whey solutions. Experimental results show that ultrasonic irradiation at low power levels can significantly enhance the permeate flux with an enhancement factor of between 1.2 and 1.7. The use of turbulence promoters (spacers) in combination with ultrasound can lead to a doubling in the permeate flux. The application of a combined pore blockage/cake resistance model to the observed experimental data suggests that the use of ultrasound acts to lower the compressibility of both the initial protein deposit and the growing cake. Conversely, the pore blockage parameter is not significantly affected. The use of a gel polarization model shows that the ultrasonic irradiation increases the mass transfer coefficient within the concentration polarization layer. Electron microscopy results showed no evidence that the ultrasonic irradiation altered the membrane integrity. HPLC analysis of the whey proteins in the feed solution before and after sonication showed that the concentration profile of the whey proteins was also not affected by the sonication process.

Item Type: Article
Additional Information:

Online ISSN: 1873-3123

Uncontrolled Keywords: ResPubID19487. fouling, ultrasound, spacers, modelling, dairy whey, whey proteins, ultrafiltration, ultrasonic irradation
Subjects: Current > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VUIR
Date Deposited: 10 Jan 2012 04:10
Last Modified: 10 Mar 2015 05:41
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Citations in Scopus: 119 - View on Scopus

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