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Surface Modification of Ultrafiltration Membranes to Reduce Fouling in the Dairy Industry

Jabari, Behnam | 2022

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 55897 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Musavi, Abbas; Molaei Dehkordi, Asghar
  7. Abstract:
  8. In the dairy industry, for the processing of raw milk, including the isolation of living bacteria and microorganisms from milk to increase the shelf life and improve the taste of milk, or the isolation of casein and whey proteins from milk for pHarmaceutical and medical purposes, as well as the production of low-lactose or lactose-free milk for patients with Digestive problems, use membrane processes, especially ultrafiltration and microfiltration, and the main problem in these methods is the fouling of the polymer membranes used, which results in the loss of flux or the reduction of product quality and system efficiency. With the help of bulk modification and surface modification of the base membrane used in the dairy industry (polyethersulfone), we can reduce the amount of fouling and flux loss, which during two stages of modification include amination of polyethersulfone polymer chains, that is, the creation of an active hydropHilic functional group of amine type one NH2 on the benzene rings and then the surface grafting of Mxene nanoplates with a cross-linker to amine type 1 functional group has been done. As a result of these experiments, the pure water flux and the protein feed flux increased by about 70%, and the percentage of protein rejection increased from 50% in the unmodified membrane to 96-99%. Also, the membrane fouling was greatly reduced, so that after 3 hours, the flux loss was only 45% of the time of the start of the test, which is half compared to the unmodified membrane
  9. Keywords:
  10. Polyether Sulfone ; Membrane Ultrafiltration ; Separation ; Membrane Fouling ; Protein Separation ; Polymer Membrane ; Dairy Products

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