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Concentration of Milk and Whey Using Composite, Spiral Wound, Reverse Osmosis Membranes

University of Wisconsin, Madison 53706

ABSTRACT

Two types of spiral wound, composite, reverse osmosis membranes, referred to as Phase I and Phase II, were studied in the concentration of milk and whey. The membranes can tolerate a pH range of 2 to 13, 50 ppm available Cl, 100 ppm H₂O₂, and temperatures up to 52°C.

Two phase II membranes, Part A and Part B, sanitized using 50 ppm available Cl and 100 ppm H₂O₂, respectively, had average water fluxes of 71 an 69 L/m²h, respectively, at standard operating conditions. Phase II, Part A and Part B membranes had average NaCl rejections of 96.7 and 97.8%, respectively. Phase I modules had significantly lower permeate fluxes and salt rejections and significantly higher flux decline parameters than the Phase II membranes.

The Phase II, Part B membranes had average permeate fluxes at a concentration factor of 2 for sweet whey, acid whey, and skim milk of 29, 36, and 14 L/m²h at standard operating conditions. The Phase II, Part B membranes had significantly higher average permeate fluxes than Phase II, Part A and Phase I membranes.

Phase II membranes exhibited comparable or better performance than cellulose acetate membranes and can be used more easily in the dairy industry.

¹ Department of Food Science.

² Departments of Food Science and Agricultural Engineering.