ULTRAFILTRATION - A Membrane Separation Technique - JNKVV

1y ago
12 Views
2 Downloads
1.42 MB
39 Pages
Last View : Today
Last Download : 2m ago
Upload by : Giovanna Wyche
Transcription

ULTRAFILTRATIONA MEMBRANE SEPARATION TECHNIQUE.1NAGARAJU MPh.D. ScholarDept. of PHP&FECAE, Jabalpur (M.P.)

OUTLINEMembrane separation techniques Filtration spectrum Modes of filtration Ultrafiltration Membrane configurations Applications of ultrafiltration Case study Membrane fouling Conclusion References 2

MEMBRANE SEPARATION TECHNIQUES Membrane separation is a technology whichselectively separates (fractionates) materials via poresand/or minute gaps in the molecular arrangement of acontinuous structure Separation process is purely physical3

MEMBRANE SEPARATIONSPressure driven RO, NF, UF, MF, Gas separation, PervaporationThermal driven Membrane distillationConcentration driven DialysisVoltage/Charge driven Electro dialysis4

5

CHARACTERISTICS OF PRESSURE DRIVENMEMBRANE PROCESSESProcesstechnologyTypical operatingpressure (bar)Feed recovery (%)Rejected speciesMF0.5-290-99.99UF1-580-98Proteins, viruses, endotoxinsNF3-1550-95Sugars, pesticidesRO10-6030-90Salts, sugarsBacteria, cysts, spores6

ADVANTAGES OF MEMBRANE PROCESSESEnergy efficient by virtue of ambient temperatureoperation No phase change Physical separation of compounds Low capital & operating costs Simplicity of operation and therefore minimum trainingrequirement to operators Availability of different configurations Modular in nature-over a wide range of capacities caneasily be fabricated Short start-up and shut down times7 Minimum of moving parts

APPLICATIONS OF MEMBRANE TECHNIQUES INFOOD SECTORFood sectorFruit andVegetableJuicesMembrane separationtechniqueMF or UFMF and ROSugar JuicesMF or UFCane SugarRefineryNFVegetableProteinsBrewingSectorUF and diafiltrationMFWine MakingMFElectrodialysisMilk and uit juice concentratesTodisco et al.,1998ClarificationHerve, 1994Separate colourings and saltsKwok, 1996High protein yieldBe rot et al., 1998mash separation, clarification ofrough beerFillaudeau, 1999Microbiological stabilityTartaric stabilityDaufin et al., 2001Whey concentrationGlobular milk fat fractionation,protein extraction processWhey protein valorizationLe et al., 20148

FILTRATION MODESDirect Flow Mode Full feed supply passes directlythrough the filter. These filtersrequire periodic cleaning (orback washing) of membranesRequires less energyMembrane fouling predominantCross Flow Mode Employs a high velocity of feedflowing in parallel over themembrane surfaceHigher filtration rates byreducing membrane fouling9

ULTRAFILTRATION Pressure driven membrane filtration technique forconcentration, fractionation and purification ofmacromolecules in solutions without phase change oraddition of chemicals or solvents Principle of sieving on a molecular level Low applied pressures are sufficient to achieve highflux rates10

ULTRAFILTRATION The pore size and molecular weight cut-off (MWCO) areused to characterize a membrane The MWCO of ultrafiltration membranes ranges between1-1000 kDa Transport of solutes through ultrafiltration membranesdepends on:1) pore size of the membrane 2) interactions between UF feed components and membranematrix 11

12

PRINCIPLEPressure induced separation of solutes from a solventthrough a semi permeable membrane The relationship between the applied pressure on thesolution to be separated and the flux through themembrane is described by the Darcy equation: J: flux (flow rate per membrane area) TMP: Trans membrane pressure (pressure differencebetween feed and permeate stream) μ: solvent viscosity Rt: total resistance (sum of membrane and foulingresistance) 13

FACTORS AFFECTING THE PERFORMANCE OFULTRAFILTRATION Flow velocityCritical for liquids containing emulsions or suspensions Higher flow velocity reduces the fouling Operating pressure Operating temperature Permeate rate is directly proportional to the appliedpressurePermeate rates increase with increasing temperatureFlow type Dead end configurations: batch processes with lowsuspended solidsCross flow configurations: continuous operations14

UF membrane materials Polymers Polyvinylidiene fluoride(PVDF)Polyether sulfone (PES)Polysulfone (PS)Polyacrylonitrile (PAN)Polyethylene (PE)Polypropylene (PP)Polyvinyl chloride (PVC) Current standards ( 85%solutions) PVDFChemical stability Mechanical strength Durability PESHydrophilicity Low polymer cost History (early ‘90s) Ceramic membranes UF membrane expectedproperties Mechanical strengthHydrophilicityDurabilityChemical stabilityLow polymer cost15

UF MEMBRANE CONFIGURATIONSHollow fibre Tubular Spiral wound plate and frame 16

17

WatertreatmentWaste watertreatment andreclamationPaper andpulp licationsEgg-whiteconcentrationBiotech ication andconcentrationof products18

UF IN FOOD INDUSTRYRecovery of whey protein and concentration of skimmilk in dairy industry Clarification and bacteria removal of wine Recover valuable products from soya whey and otherdilute waste streams Purification of fermentation solution, and clarificationand concentration of fruit juice Concentration of gelatin Recovery of sugar from sugary water Fractionation and concentration of egg albumin,proteins, extracts such as vanilla, lemon, peel extract,etc., and animal, fish and vegetable oils 19

CASE STUDYConcentration of lycopene in the pulp ofpapaya(Carica papaya L.) by ultrafiltration on a pilotscaleJuliana et al., 2015 Objective: To evaluate the performance of twopolymeric membranes (polysulfone 100 kDa andpolyethersulfone 50 kDa) in the concentration oflycopene of papaya pulp (Carica papaya L.) byultrafiltration on a pilot scale20Food and bioproducts processing, 9 (6):296–305

MATERIALS AND METHODS Raw material Whole papaya pulp (soluble solids11.5 Brix), pasteurized and frozenEquipmentFT: feed tankV: valveLP: lobe pumpMFM: magnetic flow meterMN: manometerMB: membraneTE: thermometerMV: micrometric valveBP: Becker to permeateB: Balance MembranesPES50, made of polyethersulfone with a molecular weight cutoff of 50 kDa PS 100, made of polysulfone, with a molecular weight cutoff 100 kDa 21

Effect of enzymatic treatment on the raw material in the papaya pulpultrafiltration Pectinase (Pectinex Ultra SP-L)Pectinase 0.1% of initial volume of papaya pulpconstant manual stirring at 35 C for 60 min.Pulp heated to 50 CUF: 1 bar pressure and velocity 3 m s 1.pH, total solids and lycopene of the permeate and retentate, carotenoidsretention rate in the retentate, final permeate flux, and total ultrafiltration timewere statistically analyzed using ANOVA and Tukey test(p 0.05)Effect of operational conditions in the concentration of lycopene byultrafiltration using the membrane PS 100 and PES 50Operational pressure1 or 2 bar and tangential velocity 3 or 6 m s 1 for PS 100 Operating pressure 0.8, 1.5 or 3 bar for PES 50 22

Physicochemical analysis Papaya pulp, retentate and permeate, were analyzed on:total carotenoids, total solids and pHPermeate flux (J), concentration factor (CF) andretention index (R%) mp: mass of the permeate in time tAP: permeation area of the membranema: mass of the feedmr: mass of the retentateCp and CR: concentrations of the component of interest inthe permeate and the retentate23

RESULTS AND DISCUSSION Effect of enzymatic treatment on the raw material in the ultrafiltration of thepapaya pulpTable 1 – Average values of the results obtained in the ultrafiltration of papaya pulp (Carica papaya L.) at thedifferent conditions. (A) CF 1.65,using polymeric membrane PS100, with or without enzymatic treatment of theraw material, v 3m s 1, p 1 bar. (B) CF 1.50, using polymeric membrane PES50, v 6 m s 1 and p 3.0,1.5 or 0.8 bar.24

25Total solids (a) and lycopene (b) contents of the retentate and the permeate obtained in the UF of papaya pulp (Carica papayaL.) at 50 C using polymeric membrane PS 100 as a function of pressure and operating velocity

26Lycopene retention index (a), final permeate flux (b) and total time of ultrafiltration (c) obtained in the UF of papaya pulp(Carica papaya L.) at 50 C using polymeric membrane PS 100 as a function of pressure and operating velocity

CONCLUSION UF processes resulted in retention of more than 98% ofthe lycopene Enzymatic treatment of the raw material, in theconditions studied, had no significant effect on thepermeate flux The best UF performance was obtained with thepolysulfone membrane with a molecular weight cutoff of100 kDa, pressure 1 bar and tangential velocity 6 m s 127

Reviews regarding applications of UF in food sectorStudyFindingsReferenceFruit juices UF membrane is able to retain large particles such Cassano, et al.,as microorganism, lipids, protein and colloids; and 2007the small particles, for example vitamins, salts,and sugars, are well reserved in juiceKorla pearjuiceTSS, total sugar, pH and TA of UF pre-treated Zhao et al, 2016korla pear juice were no significant changecompared to raw juice (P 0.05)After UF, total phenols and ascorbic acid weredecreased. Decrease of total phenols was dueto UF retention of compounds with largemolecular weight, such as self-conjugatedphenols and the bounded phenols with othercompounds. Loss of ascorbic acid was due to theexposure to light and oxygen during the feed liquidcirculation of UF treatmentmain aroma compounds in UF pre-treated juice28showed no significant change compared to rawkorla pear juice (P 0.05)

StudyMembranefoulingFindingsReferenceThe physical strategies for fouling reduction include the Vardanegause of turbulence generating devices, sonication, et al., 2013centrifuge and use of electric and magnetic fieldsDate palm UF process affects significantly the sap syrup Ines et al.,sap syrupscomposition. Retention of sucrose through tubular 2016membranes caused a decrease in its content in sappermeate and also in the corresponding syrups, and arichness in reducing sugars. This contributes to areduction of the syrup crystallization phenomenonProteinseparationTwo proteins with a close molecular weight such asFeins&the hemoglobin (64677 Da) and bovine serum albuminSirkar, 2005(66430 Da) can also effectively separated by stackingflat ultrafiltration with same membranesSeparationofalphachainsubunitsfrom tilapiaskin gelatinα1-subunit was effectively separated by a two-step Shulin et al,ultrafiltration process combined a single 100 kDa2015MWCO RC membrane and a sandwich configuration ofsame membranes. The α2-subunit was also separated29by the same ultrafiltration process with 150 kDa MWCOPES membranes

StudyFindingsReferenceCheesemakingMembrane technology is practical for handling a Baldassoconsiderably large amount of production (1–2 kg of cheese al., 2011yields 8–9 kg of whey), and it is able to separate protein,lactose, salt and water from cheese whey. In industry,ultrafiltration is widely used to concentrate whey proteinbecause it can exclude impurities to some extentetSoyproteinisolateThe combination of the Jet Cooking and the enzyme- Yang et al.,assisted UF treatments are able to effectively reduce the 2014anti-nutritional factors found in the soy products. Thisprocessing strategy offers a strong potential for applicationin the production of soy protein products for use in infantformulasHoneyUltra filtration improves the quality of honey and provides Itoh ethoney as a safe ingredient in food processing1999al.,fish meal UF is a promising separation process for the recovery and Afonso et al.,effluents concentration of proteins from fish meal effluents200430

MEMBRANE FOULING Fouling refers to the irreversible alteration inmembrane properties, resulting from severalinteractions of feed stream components andmembrane (Saxena et al., 2009) In food application, membrane is usually fouled bybiofoulants such as protein and polysaccharide(Tsagaraki & Lazarides, 2011) Membrane fouling results in substantial flux declineand increase of plant maintenance and operating costs31

MECHANISMS OF MEMBRANE FOULING BYPROTEIN SUSPENSIONS The phenomenon of concentration polarizationfollowed by the formation of a gel layer (Porter,1972) Adsorption of solutes on the membrane surface andinside the pore structure (Aimar et al., 1986) Deposition and pore blocking of protein aggregatesdue to denaturation (Martine et al., 1991)32

MEMBRANE FOULINGCategoriesBio-fouling Organic fouling Inorganic fouling Particulate fouling Control Pretreatment Membrane/module (pre-filtration, dispersants,anti-scalants etc.)(membrane surfacemodification,spacer/channel design)Operation (cleaning, recovery)33

TECHNICAL & SCIENTIFIC CHALLENGESMembraneFouling MembraneIntegrity Trace OrganicsRejection ModuleDesign 34

CONCLUSIONS Membrane filtration processes are gaining moreattention and focus in food industry due to itsadvantages (environmental friendliness, cost saving,and product improvement) as compared with otherconventional methods Ultrafiltration becomes an essential part in foodtechnology as a tool for separation and concentration Fouling is the major problem in UF and various studiesare being conducted to improve ultrafiltration, focusingon membrane fouling control and cleaning of fouled35membranes

REFERENCES Afonso, M. D., Ferrer, J. and Bo rquez, R., 2004. An economicassessment of proteins recovery from fish meal effluents byultrafiltration. Trends in Food Science & Technology. 15: 506–512.Aimar, P., Baklouti, S. and Sanchez, V., 1986. Membrane–soluteinteractions: influence on pure solvent transfer during ultrafiltration.Journal of Membrane Science, 29(2): 207–224.Baldasso, C., Barros, T. C. and Tessaro, I. C. 2011. Concentration andpurification of whey proteins by ultrafiltration. Desalination, 278(1–3):381–386.Be rot, S., Nau, F., Thapon, J.-L., Que meneur, F., Jaouen, P. andVandanjon, L., 1998, Vegetal and animal proteins, Membraneseparations in the Processes of the Food Industry, G. DauŽn, F. Rene ,P. Aimar (Eds.) (Lavoisier Tech and Doc, Paris France), pp. 373–417.Daufin, G., Escudier, J.P., Carrère, H., Bérot, S., Fillaudeau, L. andDecloux, M., 2001. Recent and emerging applications of membraneprocesses in the food and dairy industry. Food and BioproductsProcessing. 79(2):89-102.Feins, M. and Sirkar, K. K., 2005. Novel internally staged ultrafiltrationfor protein purification. Journal of Membrane Science, 248(1): 137–148.Fillaudeau, L., 1999. Cross- flow microŽfiltration in the brewing industry—An overview of uses and applications, Brewer’s Guardian, 128(7): 22–3630.

Herve , D., 1994, Production de sucre rafŽne en sucrerie de canne,Industries Alimentaires et Agricoles, 111(7/8): 429–431.Ines. M., Samia, B., Abir, M., Sabine, D., Hamadi, A., Christophe, B.,Souhail, B. and Manel M. 2016. Effect of ultrafiltration process onphysico-chemical, rheological, microstructure and thermal properties ofsyrups from male and female date palm saps. Food Chemistry. 203:175–182.Itoh, S., Yoshioka, K., Terakawa, M., Sekiguchi, Y., Kokubo, K. andWatanabe, A., 1999. The use of ultrafiltration membrane treated honey infood processing. Journal of the Japanese Society for Food Science andTechnology. 46(5): 293-301.Juliana, P., Clarissa, R. C. and Luiz, A. V., 2015. Concentration oflycopene in the pulp of papaya (Carica papaya L.) by ultrafiltration on apilot scale. food and bioproducts processing. 96: 296–305.Kwok, R.J., 1996, Production of super VLC raw sugar in Hawai:Experience with the new NAP ultraŽltration/softening process, Int Sugar J,98(1173): 490–496.Le, T. T., Angeli, D., Cabaltica and Bui, V. M., 2014. Membraneseparations in dairy processing. Journal of Food Research andTechnology. 2(1): 01-14Martine, M., Pierre, A. and Victor, S., 1991. Albumin denaturation duringultrafiltration: effects of operating conditions and consequences onmembrane fouling. Biotechnology and Bioengineering, 38(5): 528–534.37Porter, M. C. (1972). Concentration polarization with membraneultrafiltration. Product R&D, 11(3): 234–248.

Saxena, A., Tripathi, B. P., Kumar, M. and Shahi, V. K., 2009. Membranebased techniques for the separation and purification of proteins: an overview.Advances in Colloid and Interface Science, 145(1–2): 1–22.Shulin, C., Lanlan, T., Wenjin, S., Wuyin, W., Kazufumi, O. and Munehiko, T.,2015. Separation and characterization of alpha-chain subunits from tilapia(Tilapia zillii) skin gelatin using ultrafiltration. Food Chemistry.188: 350–356.Todisco, S., Tallarico, P. and Drioli, E., 1998. Modelling and analysis ofultrafiltration effects on the quality of freshly squeezed orange juice. ItalianFood & Beverage Technology, XII: 3–8.Tsagaraki, E. V. and Lazarides, H. N., 2011. Fouling analysis andperformance of tubular ultrafiltration on pretreated olive mill waste water.Food and Bioprocess Technology, in press.Vardanega, R., Tres, M.V., Mazutti, M.A., Treichel, H., De Oliveira, D., DiLuccio, M. and Oliveira, J.V., 2013. Effect of magnetic field on theultrafiltration of bovine serum albumin. Bioprocess Biosyst. Eng. 36 (8): 1087–1093.Yang, j., Jian, G., Xiao-Quan, Y., Na-Na Wuc, Jin-Bo, Z., Jun-Jie, H., YuanYuan, Z. and Wu-Kai, X. 2014. A novel soy protein isolate prepared from soyprotein concentrate using jet-cooking combined with enzyme-assisted ultrafiltration. Journal of Food Engineering. 143: 25–32Zhao, L., Yongtao, W., Xiaotong, H., Zhijian, S. and Xiaojun, L., 2016. Korlapear juice treated by ultrafiltration followed by high pressure processing orhigh temperature short time. LWT - Food Science and Technology. 65: 283- 38289

39

A MEMBRANE SEPARATION TECHNIQUE NAGARAJU M Ph.D. Scholar Dept. of PHP&FE . Case study Membrane fouling Conclusion References 2 . MEMBRANE SEPARATION TECHNIQUES Membrane separation is a technology which selectively separates (fractionates) materials via pores . Pharmaceutical Industries Purification and concentration of products Automobile .

Related Documents:

1. Solving problems with membrane selection Examines the challenges of providing drinking water and how membrane separation technologies can assist. 2. How does membrane separation work? Investigates semi-permeable membranes and how membrane technologies such as reverse osmosis, ultrafiltration and microfiltration work. It also shows how

the bulk phase through the membrane into the permeate stream (Di et al., 2017). 3. Membrane Integration on chip It is crucial to apply a membrane (i.e. material and type) that best fits the targeted application. Membrane properties differ from one membrane to another and they greatly affect the overall membrane separation efficiency.

1.2 Conventional Membrane Separation Processes 5 Table 1.1 Pressure driven size-based membrane processes for the removal of typical pollutants. Membrane separation process Feed component Microfiltration (MF) Ultrafiltration (UF) Nanofiltration (NF) Reverse osmosis (RO) Water Monovalentions Multivalentions Dissolvedsubstances Viruses Bacteria .

tivated sludge process and membrane technology has been recognized as a technology for advanced wastewater treatment. In membrane bioreactor technology, the membrane separation technology and bio- organic combin a-tion are new technologies of wastewater treatment. It utilizes membrane separation activated sludge and bio-

Industrial membrane separation requires large areas of membrane surface to be economically and effectively packaged. These packages are called membrane modules. Effective module design is one of the critical achievements that has led to the commercialization of membrane-based separation units [2].

Membrane technology is one of the emerging solutions 50 for oil-water separation. However, there is a limitation in using polymeric membrane for oil water 51 separation due to its surface properties (wetting . 84 pharmaceutical etc., in the form of oil water emulsion (Sirivedhin and Dallbauman, 2004). The

Therefore, a solid/liquid separation method different from conventional methods is necessary. Application of membrane separation (micro-or ultrafiltration) techniques for biosolid separ'ation can overcome the disadvantages of the sedimentation tank and biological treatment

ANSI A300 (Part 1)-2001 Pruning Glossary of Terms . I. Executive Summary Trees within Macon State College grounds were inventoried to assist in managing tree health and safety. 500 trees or tree groupings were identified of 40 different species. Trees inventoried were 6 inches at DBH or greater. The attributes that were collected include tree Latitude and Longitude, and a visual assessment of .