Effect of bulk nanobubbles on ultrafiltration membrane performance: Physiochemical, rheological, and microstructural properties of the resulting skim milk concentrate dispersions

K. S. Babu, J. K. Amamcharla

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

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.

Original languageEnglish (US)
Article number111238
JournalJournal of Food Engineering
Volume337
DOIs
StatePublished - Jan 2023
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd

Keywords

  • Dairy concentrates
  • Membrane performance
  • Nanobubbles
  • Ultrafiltration

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