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首页> 外文期刊>Petroleum Chemistry >Experimental Study of the Effect of High Pressure on the Efficiency of Whey Nanofiltration Process Using an OPMN-P Membrane
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Experimental Study of the Effect of High Pressure on the Efficiency of Whey Nanofiltration Process Using an OPMN-P Membrane

机译：高压对OPMN-P膜对乳清纳滤过程效率影响的实验研究

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摘要

The results of experimental investigation of the separation of milk whey with the use of OPMN-P nanofiltration membranes (Vladipor, Russia) at pressures of 1.6-6 MPa are presented. A dead-end membrane cell has been used for the experiments. Both the whole whey (without pretreatment) and the whey after microfiltration alone or micro- and ultrafiltration have been subjected to separation. It has been shown that the working pressure range of OPMN-P membranes can be extended from 1.6 to 5 MPa. The highest specific productivity and selectivity for lactose have been observed during the separation of whey ultrafiltration permeates. The presence of residual fats and proteins in the whey reduces the specific productivity. On the basis of calculation of the specific energy consumption, it has been concluded that a high pressure (5 MPa) is useful only for separation of whey ultrafiltration permeates.
机译：给出了使用OPMN-P纳滤膜（Vladipor，俄罗斯）在1.6-6 MPa的压力下分离乳清的实验研究结果。末端膜细胞已用于实验。整个乳清（未经预处理）和单独进行微滤或微滤和超滤后的乳清都已进行了分离。结果表明，OPMN-P膜的工作压力范围可以从1.6 MPa扩展到5 MPa。在分离乳清超滤渗透物期间，观察到最高的乳糖比生产率和选择性。乳清中残留脂肪和蛋白质的存在会降低单位生产率。根据比能耗的计算，得出的结论是，高压（5 MPa）仅对分离乳清超滤渗透物有用。

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