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

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Muthukumaran, Shobha ORCID: 0000-0002-2660-8060, Kentish, Sandra E, Stevens, Geoffrey W, 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


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.

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Online ISSN: 1873-5770

Item type Article
Official URL
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords ResPubID19489. ultrasound, whey solutions, dairy ultrafiltration, dairy membranes, flux, fouling
Citations in Scopus 86 - View on Scopus
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