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The application of ultrasound to dairy ultrafiltration: the influence of operating conditions

Muthukumaran, Shobha and Kentish, Sandra E and Stevens, Geoffrey W and Ashokkumar, Muthupandian and Mawson, Raymond (2007) The application of ultrasound to dairy ultrafiltration: the influence of operating conditions. Journal of Food Engineering, 81 (2). pp. 364-373. ISSN 0260-8774

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Abstract

Work previously presented has shown that ultrasound can be effective in enhancing both the production and cleaning cycles of dairy membrane processes. In this present work we extend these previous results to consider the effect of ultrasonic frequency and the use of intermittent ultrasound. These results show that the use of continuous low frequency (50 kHz) ultrasound is most effective in both the fouling and cleaning cycles. The application of intermittent high frequency (1 MHz) ultrasound is less effective. At higher transmembrane pressure, high frequency pulsed sonication can indeed lead to a reduction in steady state membrane flux. The benefits of ultrasound arise from a reduction in both concentration polarization and in the resistance provided by the more labile protein deposits that are removed during a water wash. Conversely, the loss of membrane flux when high frequency pulsed sonication is used arises from a significant increase in the more tenacious ‘irreversible’ fouling deposit.

Item Type: Article
Additional Information:

Online ISSN: 1873-5770

Uncontrolled Keywords: ResPubID19489. ultrasound, whey solutions, dairy ultrafiltration, dairy membranes, flux, fouling
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VUIR
Date Deposited: 29 Mar 2012 02:21
Last Modified: 10 Mar 2015 05:09
URI: http://vuir.vu.edu.au/id/eprint/8511
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Citations in Scopus: 21 - View on Scopus

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