The Limiting Stable Volume Flux in Reverse Osmosis Concentration of Cheese Whey

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  • チーズホエーの逆浸透濃縮における限界安定体積透過流束について
  • チーズ ホエー ノ ギャクシントウ ノウシュク ニ オケル ゲンカイ アンテイ

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Theoretical analysis, on the reverse osmosis (RO) concentration of cheese whey, has been carried out by deriving equations for membrane transport and concentration polarization for multi-component systems. The present article aims to determine the volume flux range in which the water permeability coefficient is represented by the constant in the membrane transport equation.It was assumed that fouling took place at the moment when the concentration of the solute component, which was involved in the mechanistn of fouling, exceeded a limiting level at the interface of the membrane and whey. A limiting stable volume flux (Jv lim) was defined by the term of volume flux which caused the limiting concentration at the interface. The existence of a limiting concentration of the component which caused fouling at the interface was verified by varying the flow rate in a system of single-pass RO which was equipped with a plateand-frame module installing polybenzimidazolone membranes. The limiting concentrationat the interface was a determinant for Jv lim and Jv lim was in proportion to the cube root of flow rate in module. Since the solute component to cause fouling, its concentration in retentate and the limiting concentration at the interface were conceivable to vary dependent upon pH, total solute molarity and temperature hysteresis of whey and operating temperature in the process of RO concentration, the effects of above operating conditions on Jv lim were investigated. Maximum value of Jv lim was observed at pH 5.8 of whey when it was determined in the pH range of 6.4 to 4.6. The value of Jv lim decreased with the increase of total solute concentration of whey and was elevated by holding whey at 50°C for 1 hour previously. The mode of Jv lim changes, as a function of operating temperature, differed according to pH or temperature hysteresis of whey.

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