TY - JOUR
T1 - Effect of bulk nanobubbles on ultrafiltration membrane performance
T2 - Physiochemical, rheological, and microstructural properties of the resulting skim milk concentrate dispersions
AU - Babu, K. S.
AU - Amamcharla, J. K.
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/1
Y1 - 2023/1
N2 - The objective of this study was to evaluate the influence of bulk nanobubble (BNB) incorporation during ultrafiltration (UF) process. Both lab and pilot-scale UF experiments were conducted to evaluate effect of BNB incorporation on UF process by evaluating permeate flux, membrane microstructure, fouling resistance, and energy consumption. Additionally, control and BNB incorporated skim milk concentrate (SMC) dispersions were characterized in terms of physicochemical properties, rheology, and microstructure. Operating UF with BNB incorporation gave better membrane performance, evidenced by better permeation flux. The permeation flux of control SMC was 9.27, and 6.89 kg/h∙m2 and with BNB incorporation permeate flux significantly increased (P < 0.05) to 14.57 and 9.59 kg/h∙m2 for lab and pilot-scale UF runs, respectively. BNB incorporation also resulted in a significant decrease (P < 0.05) in apparent viscosity and showed marked changes in microstructure of resultant skim milk concentrate dispersions. In conclusion, BNB incorporation helped to improve UF membrane performance, and therefore this study suggests the potential of using BNB incorporation for a more efficient UF processing.
AB - The objective of this study was to evaluate the influence of bulk nanobubble (BNB) incorporation during ultrafiltration (UF) process. Both lab and pilot-scale UF experiments were conducted to evaluate effect of BNB incorporation on UF process by evaluating permeate flux, membrane microstructure, fouling resistance, and energy consumption. Additionally, control and BNB incorporated skim milk concentrate (SMC) dispersions were characterized in terms of physicochemical properties, rheology, and microstructure. Operating UF with BNB incorporation gave better membrane performance, evidenced by better permeation flux. The permeation flux of control SMC was 9.27, and 6.89 kg/h∙m2 and with BNB incorporation permeate flux significantly increased (P < 0.05) to 14.57 and 9.59 kg/h∙m2 for lab and pilot-scale UF runs, respectively. BNB incorporation also resulted in a significant decrease (P < 0.05) in apparent viscosity and showed marked changes in microstructure of resultant skim milk concentrate dispersions. In conclusion, BNB incorporation helped to improve UF membrane performance, and therefore this study suggests the potential of using BNB incorporation for a more efficient UF processing.
KW - Dairy concentrates
KW - Membrane performance
KW - Nanobubbles
KW - Ultrafiltration
UR - http://www.scopus.com/inward/record.url?scp=85135975618&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85135975618&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2022.111238
DO - 10.1016/j.jfoodeng.2022.111238
M3 - Article
AN - SCOPUS:85135975618
SN - 0260-8774
VL - 337
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 111238
ER -