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Concentration of whey protein from cheese whey effluent using ultrafiltration by combination of hydrophilic metal oxides and hydrophobic polymer

Yogarathinam, Lukka Thuyavan and Gangasalam, Arthanareeswaran and Ismail, Ahmad Fauzi and Arumugam, Sivasamy and Narayanan, Anantharaman (2018) Concentration of whey protein from cheese whey effluent using ultrafiltration by combination of hydrophilic metal oxides and hydrophobic polymer. Journal of Chemical Technology and Biotechnology, 93 (9). pp. 2576-2591. ISSN 0268-2575

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Official URL: http://dx.doi.org/10.1002/jctb.5611

Abstract

BACKGROUND: In this study, hydrophilic metal oxides such as TiO2, ZrO2 and ZnO were used as modifier for the preparation of polyethersulfone (PES) mixed matrix membranes (MMMs) for the filtration of cheese whey effluent. Nano metal oxide loading concentration was varied from 0.5 to 2.5 wt%. RESULTS: Characterization of metal oxide studies show that the particles are hydrophilic and nanoscaled. ZnO nanoparticles are in the form of nanocluster and of size 14.28–20.10 nm. Physio-chemical characterization of PES MMMs indicated that the nano metal oxides dispersed well in the PES matrix. Contact angle decreased up to 59.88° for 1.5 wt% TiO2 embedded PES (TiO2ePES) MMMs. Also, 1.5 wt% TiO2ePES MMMs gives a higher water permeability of 4.62 × 10–7 m s–1 kPa–1. Among membranes, 1.5 wt% TiO2ePES, 2.0 wt% ZrO2ePES and 1.5 wt% ZnOePES MMMs showed better flux, lower percentage fouling and better rejection for individual whey proteins. CONCLUSION: The whey protein from cheese whey effluent was concentrated up to maximum of 43.9 mg L–1 using 2.0 wt% ZrO2ePES MMMs. It was found that 1.5 wt% TiO2ePES MMMs gives a higher average flux of 25.09 L m–2 h–1 and a lower flux reduction percentage of 39%.

Item Type:Article
Uncontrolled Keywords:membrane characterization, nano metal oxides
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Energy Engineering
ID Code:84666
Deposited By: Widya Wahid
Deposited On:27 Feb 2020 11:21
Last Modified:27 Feb 2020 11:21

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