Comparison of filtering models for milk substitutes

Area of Science:

• Food Science and Technology
• Chemical Engineering
• Materials Science

Background:

• Membrane filtration is vital in the food industry, but membrane fouling impedes efficiency.
• Characterizing fouling mechanisms is essential for improving filtration performance.

Purpose of the Study:

• To assess the suitability of three mathematical models for analyzing membrane fouling.
• To identify the dominant fouling mechanisms and rate-limiting factors during ultrafiltration of milk substitutes.

Main Methods:

• Ultrafiltration of soy and oat milk substitute drinks.
• Application and comparison of resistance-in-series, Hermia, and Makardij models.
• Analysis of filtration data under varying transmembrane pressures and stirring rates.

Main Results:

• The study determined the most characteristic blocking mechanism for the tested conditions.
• Key rate constants influencing flux reduction were identified through model fitting.
• Model performance was compared to understand fouling dynamics.

Conclusions:

• Mathematical models effectively characterize membrane fouling mechanisms in food ultrafiltration.
• Understanding these mechanisms allows for targeted strategies to mitigate fouling and enhance process efficiency.
• This research provides insights for optimizing membrane processes in the food industry.