ANALYSIS OF THE DIFFERENT FILTRATION PARAMETERS OF WHEY BY TUBULAR AND VIBRATORY FILTRATION SYSTEMS

Sz. Szélpál, Zs. Kohány, E. Fogarassy, J. Csanádi, Gy. Vatai, C. Hodúr

The largest quantities of by-product of the dairy, namely whey comes from the cheese making. The whey proteins are used by the agriculture in animal nutrition, and by the human nutrition as well; dry soups, infant formulas and supplements. The aim of our experiments was the separation of the lipid fraction of whey. During the measurements 0.05 μm, 0.2 μm and 0.45 μm microfiltration membranes were used in vibrating membrane filtration equipment (VSEP) and in a laboratory tubular membrane module. During the microfiltration, analytical characteristics, the fouling and the retention values were examined. Using the VSEP and the tubular module made possible to compare the effect of vibration, the static mixer and/ the airflow on the separation parameters.

Keywords: whey, vibratory filtration, static mixer, tubular filtration, airflow

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