A physicochemical investigation of membrane fouling in cold microfiltration of skim milk

The main challenge in microfiltration (MF) is membrane fouling, which leads to a significant decline in permeate flux and a change in membrane selectivity over time. This work aims to elucidate the mechanisms of membrane fouling in cold MF of skim milk by identifying and quantifying the proteins...

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Main Authors:	Tan, Teng Ju, Wang, Dan, Moraru, Carmen
Format:	Article
Language:	English
Published:	Elsevier Science 2014
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/37677/ http://irep.iium.edu.my/37677/ http://irep.iium.edu.my/37677/ http://irep.iium.edu.my/37677/1/PIIS0022030214003865.pdf

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spelling	iium-376772018-06-19T06:08:33Z http://irep.iium.edu.my/37677/ A physicochemical investigation of membrane fouling in cold microfiltration of skim milk Tan, Teng Ju Wang, Dan Moraru, Carmen QD Chemistry The main challenge in microfiltration (MF) is membrane fouling, which leads to a significant decline in permeate flux and a change in membrane selectivity over time. This work aims to elucidate the mechanisms of membrane fouling in cold MF of skim milk by identifying and quantifying the proteins and minerals involved in external and internal membrane fouling. Microfiltration was conducted using a 1.4-μm ceramic membrane, at a temperature of 6 ± 1°C, cross-flow velocity of 6 m/s, and transmembrane pressure of 159 kPa, for 90 min. Internal and external foulants were extracted from a ceramic membrane both after a brief contact between the membrane and skim milk, to evaluate instantaneous adsorption of foulants, and after MF. Four foulant streams were collected: weakly attached external foulants, weakly attached internal foulants, strongly attached external foulants, and strongly attached internal foulants. Liquid chromatography coupled with tandem mass spectrometry analysis showed that all major milk proteins were present in all foulant streams. Proteins did appear to be the major cause of membrane fouling. Proteomics analysis of the foulants indicated elevated levels of serum proteins as compared with milk in the foulant fractions collected from the adsorption study. Caseins were preferentially introduced into the fouling layer during MF, when transmembrane pressure was applied, as confirmed both by proteomics and mineral analyses. The knowledge generated in this study advances the understanding of fouling mechanisms in cold MF of skim milk and can be used to identify solutions for minimizing membrane fouling and increasing the efficiency of milk MF. Elsevier Science 2014-08 Article PeerReviewed application/pdf en http://irep.iium.edu.my/37677/1/PIIS0022030214003865.pdf Tan, Teng Ju and Wang, Dan and Moraru, Carmen (2014) A physicochemical investigation of membrane fouling in cold microfiltration of skim milk. Journal of Dairy Science, 97 (8). pp. 4759-4771. ISSN 0022-0302 http://www.sciencedirect.com/science/journal/00220302 10.3168/jds.2014-7957
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Tan, Teng Ju Wang, Dan Moraru, Carmen A physicochemical investigation of membrane fouling in cold microfiltration of skim milk
description	The main challenge in microfiltration (MF) is membrane fouling, which leads to a significant decline in permeate flux and a change in membrane selectivity over time. This work aims to elucidate the mechanisms of membrane fouling in cold MF of skim milk by identifying and quantifying the proteins and minerals involved in external and internal membrane fouling. Microfiltration was conducted using a 1.4-μm ceramic membrane, at a temperature of 6 ± 1°C, cross-flow velocity of 6 m/s, and transmembrane pressure of 159 kPa, for 90 min. Internal and external foulants were extracted from a ceramic membrane both after a brief contact between the membrane and skim milk, to evaluate instantaneous adsorption of foulants, and after MF. Four foulant streams were collected: weakly attached external foulants, weakly attached internal foulants, strongly attached external foulants, and strongly attached internal foulants. Liquid chromatography coupled with tandem mass spectrometry analysis showed that all major milk proteins were present in all foulant streams. Proteins did appear to be the major cause of membrane fouling. Proteomics analysis of the foulants indicated elevated levels of serum proteins as compared with milk in the foulant fractions collected from the adsorption study. Caseins were preferentially introduced into the fouling layer during MF, when transmembrane pressure was applied, as confirmed both by proteomics and mineral analyses. The knowledge generated in this study advances the understanding of fouling mechanisms in cold MF of skim milk and can be used to identify solutions for minimizing membrane fouling and increasing the efficiency of milk MF.
format	Article
author	Tan, Teng Ju Wang, Dan Moraru, Carmen
author_facet	Tan, Teng Ju Wang, Dan Moraru, Carmen
author_sort	Tan, Teng Ju
title	A physicochemical investigation of membrane fouling in cold microfiltration of skim milk
title_short	A physicochemical investigation of membrane fouling in cold microfiltration of skim milk
title_full	A physicochemical investigation of membrane fouling in cold microfiltration of skim milk
title_fullStr	A physicochemical investigation of membrane fouling in cold microfiltration of skim milk
title_full_unstemmed	A physicochemical investigation of membrane fouling in cold microfiltration of skim milk
title_sort	physicochemical investigation of membrane fouling in cold microfiltration of skim milk
publisher	Elsevier Science
publishDate	2014
url	http://irep.iium.edu.my/37677/ http://irep.iium.edu.my/37677/ http://irep.iium.edu.my/37677/ http://irep.iium.edu.my/37677/1/PIIS0022030214003865.pdf
first_indexed	2023-09-18T20:54:02Z
last_indexed	2023-09-18T20:54:02Z
_version_	1777410184431271936

A physicochemical investigation of membrane fouling in cold microfiltration of skim milk

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