Concentration of skim milk by reverse osmosis: characterization and flow decline modelling

• Autor(a) principal: Arend,Giordana Demaman
• Data de Publicação: 2019
• Outros Autores: Castoldi,Suelen Muhl, Rezzadori,Katia, Soares,Lenilton Santos, Brião,Vandré Barbosa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100467
• topic: Skim milk; Pore blocking; Mathematical model; Hermia model; Combined model; Flow decline

Abstract In this paper the physicochemical characteristics and the flow decline occurring during the reverse osmosis of skim milk, were analysed. The flow decline was evaluated using the resistances in series, the blocked pore models and a second conjugated model that combined the blocked pores with the development of a filter cake. The main resistance found was the concentration by polarization, which was mainly influenced by the complete blocking of the pores. The conjugated model was capable of predicting the flow decline of the process. With respect to the physicochemical properties, more than 98% of the lactose, protein, oils and fats were retained, demonstrating the efficiency of the process.