Analysis of Flux Change on Nanofiltration of Dairy Whey

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  • Seki Nobuo
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Kinoshita Kie
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Saitoh Hitoshi
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Ochi Hiroshi
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Iwatsuki Keiji
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Okawa Teiichiro
    Nutritional Science Institute, Morinaga Milk Industry Co., Ltd.
  • Ohnishi Masatoshi
    Engineering Research laboratory, Morinaga Milk Industry Co., Ltd.
  • Tamura Yoshitaka
    Technical Adviser, Research Section, Morinaga Milk Industry Co., Ltd.
  • Ito Akira
    Department of Chemical Engineering, Graduate School of Science and Engineering, Tokyo Institute of Technology

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Other Title
  • ホエイのナノろ過濃縮時の透過流束変化に関する理論的解析
  • ホエイ ノ ナノ ロカ ノウシュクジ ノ トウカ リュウソク ヘンカ ニ カンスル リロンテキ カイセキ

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Abstract

Theoretical approach is tried to predict flux changes in nanofiltration of dairy whey. Solute quantities (A) in whey are considered to classify into two parts namely one part is membrane permeable solute (Ap) and another part is membrane non-permeable solute (Ar).<br>Whey solution (0.1 ton of weight and solids concentration 5.34%) to solve the commercial whey powder, was concentrated by means of nanofiltration unit (Element's effective membrane area is 7.4 m2) up to 2.2 folds by weight in batch concentration system. The flux changes were measured during nanofiltration concentration under the operating conditions of 10°C, 1.2 MPa and feed rate of whey solution to nanofiltration element 1 m3/h.<br>The analytical results show that total solute in the initial whey solution are 20.92 mol, and 0.391 of molar ratio of total solute is the permeable solute and residual 0.609 of molar ratio is the non-permeable solute. The permeability coefficient of permeable solute was determined 0.737 from it's concentration per water. A permeable solute will show some osmotic pressure difference through membrane, but it is considered that a permeable solute does not show concentration-polarization phenomena, and a non-permeable solute is considered to form concentration-polarization phenomena.<br>In this concept, nanofiltration of whey can be analyzed as reverse osmosis concentration of non-permeable solute in whey regarding flux changes.<br>To calculate osmotic pressure using freezing-point depression analysis, Morse and Frazer's equation showed better coincidence with data than van't Hoff's equation.

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