Effective cleaning and sanitizing of polysulfone ultrafiltration membrane systems

Polysulfone UF membranes that were soiled by Cheddar cheese whey were successfully cleaned in place. This cleaning procedure was completed in about 1 h. Most cleaning chemicals used were common and inexpensive. The cleaning procedure consisted of rinsing the membrane system for 2 min with water initially and after each cleaning solution. Sodium hydroxide at pH 11.0, with .1% of a nonionic surfactant added, was circulated for 20 min. After a 2-min rinse with water, a 1:1 mixture of nitric and phosphoric acids at pH 2 was circulated for 20 min and rinsed again with water. Finally, sodium hydroxide at pH 11.0, with 200 ppm of sodium hypochlorite added, was circulated for 20 min and rinsed. All cleaning solutions and all rinse waters were at 54 degrees C. Membranes cleaned by this procedure were found to be free from whey residue under examination by scanning electron microscopy. The cleaning process did not damage the membranes even when it was used continuously for 300 h. Microbial populations on the membrane were estimated by incubating small (4-cm2) sections of membrane in screw-cap vials filled with trypticase soy broth. From the portion of vials showing growth after 72 h at 32 degrees C, a most probable microbial population was calculated. Santizing cleaned polysulfone UF membranes with 100 ppm of sodium hypochlorite or 100 ppm of dichloroisocyanurate at 54 degrees C resulted in membranes free from viable microorganisms. When dichloroisocyanurate was used at 10 degrees C and 200 ppm, a most probable microbial population of 290/m2 was found. No microbial growth was detected when cleaned and sanitized membranes were stored in tap water for 24 h. This technique for cleaning UF membranes does not require the use of a holding solution containing santizers to control the growth of residual microorganisms.