Effects of Hydrodynamic Cavitation and Temperature on Nanofiltration Performance for Concentrating Ultrafiltered Skim Milk
Document Type
Article
Publication Date
2-2023
Abstract
The performance of nanofiltration (NF) as influenced by hydrodynamic cavitation (HC) and filtration temperature during the concentration of milk protein concentrate (MPC) was investigated. Pasteurised skim milk was concentrated using ultrafiltration (UF) to prepare UF retentate (MPC80, 20% total solids, TS), which was then further concentrated using NF at 22°C and 50°C with or without HC treatments until permeate flux declined to 0.1 L/m2/h. Results showed that UF retentate can be concentrated to higher TS (up to 31.5%) at higher filtration temperature or by applying HC, with synergistic effect in combination of both treatments, during NF.
Publication Title
International Journal of Dairy Technology
Volume
76
Issue
2
First Page
364
Last Page
370
DOI of Published Version
10.1111/1471-0307.12940
Recommended Citation
Mishra, Achyut; Panthi, Ram R.; Beckman, Steven L.; Vijayaragavan, Khrupa S.; Anand, Sanjeev; and Metzger, Lloyd E., "Effects of Hydrodynamic Cavitation and Temperature on Nanofiltration Performance for Concentrating Ultrafiltered Skim Milk" (2023). Dairy Science and Food Science Faculty Publications: 2022 to Present. 72.
https://openprairie.sdstate.edu/dairy_pubs/72