Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials
A. Hinková, Z. Bubník, V. Pour, S. Henke, P. Kadlechttps://doi.org/10.17221/3378-CJFSCitation:Hinková A., Bubník Z., Pour V., Henke S., Kadlec P. (2005): Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials. Czech J. Food Sci., 23: 103-110.
This paper brings data on ultrafiltration on inorganic membranes (MEMBRALOX, France, mean pore size 20 and 100 nm, 0.8 m long, filtration area 0.2 m2), which were used for the purification of different liquid materials from the food industry; in particular egg blend, amaranth starch suspension, and caramel (i.e. natural colorant). The ultrafiltration was carried out on a pilot plant filtration unit TIA (Bollene, France), cross-flow permeate fluxes being measured at first. Using the experimental data, mathematical models describing membrane fouling were suggested. The obtained permeate steady-state fluxes (40 l/h/m2 for amaranth starch solution, 20 l/h/m2 for egg blend and 5–30 l/h/m2 for caramel) depended partially on the filtration temperature (15–17°C for egg blend, 40°C for amaranth, and 50–70°C for caramel) but mostly on the character of the medium filtered.Keywords:
membrane separation; ultrafiltration; starch suspension; egg blend; caramel