Czech J. Food Sci., 2005, 23(3):103-110 | DOI: 10.17221/3378-CJFS

Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials

Andrea Hinková, Zdenek Bubník, Vladimír Pour, Svatopluk Henke, Pavel Kadlec
Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

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

Published: June 30, 2005  Show citation

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Hinková A, Bubník Z, Pour V, Henke S, Kadlec P. Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials. Czech J. Food Sci. 2005;23(3):103-110. doi: 10.17221/3378-CJFS.
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