Affiliation:
1. Department of Dairy and Food Science Midwest Dairy Foods Research Center, South Dakota State University Brookings SD 57007 USA
2. School of Food and Nutritional Sciences University College Cork Cork T12YN60 Ireland
Abstract
The performance of nanofiltration (NF) as influenced by hydrodynamic cavitation (HC) and filtration temperature during the concentration of milk protein concentrate (MPC) was investigated. Pasteurised skim milk was concentrated using ultrafiltration (UF) to prepare UF retentate (MPC80, 20% total solids, TS), which was then further concentrated using NF at 22°C and 50°C with or without HC treatments until permeate flux declined to 0.1 L/m2/h. Results showed that UF retentate can be concentrated to higher TS (up to 31.5%) at higher filtration temperature or by applying HC, with synergistic effect in combination of both treatments, during NF.
Subject
Process Chemistry and Technology,Bioengineering,Food Science