Factors affecting fouling of an inorganic membrane during sweet whey ultrafiltration

Abstract

The effect of sweet whey concentration and composition on fouling was studied during ultrafiltration at 50 "C through an inorganic membrane (Carbosep M4 type). The experimental variations in the course of time of flux, protein rejection and membrane resistance were analysed for several solutions and operating conditions. It is likely that protein adsorption and convective deposition of particles of solid matter are involved in membrane fouling by whey. Both phenomena occured at the very beginning of the ultrafiltration run. Their respective extent and kinetics depended on whey composition and concentration as weil as on operating conditions. The effect of several whey components on membrane fouling was also shown : soluble proteins, suspended particules, residual fat, calcium salts precipitating during ultrafiltration. Moreover, protein rejection was related to fouling type and operating conditions.