Concentration of Milk Proteins for Producing Cheese Using a Shear-Enhanced Ultrafiltration Technique

Microbubble-Assisted Cleaning-in-Place Process for Ultrafiltration System and Its Environmental Performance

Membrane filtration is a key technology in dairy processing for the separation of dairy liquids to clarify, concentrate, and fractionate a variety of dairy products. Ultrafiltration (UF) is widely applied for whey separation, protein concentration and standardization, and lactose-free milk production, though its performance can be hindered by membrane fouling. As an automated cleaning process commonly used in the food and beverage industries, cleaning in place (CIP) uses large amounts of water, chemicals, and energy, resulting in significant environmental impacts. This study introduced micron-scale air-filled bubbles (microbubbles; MBs) with mean diameters smaller than 5 μm into cleaning liquids to clean a pilot-scale UF system. During the UF of model milk for concentration, cake formation was identified as the dominant membrane fouling mechanism. The MB-assisted CIP process was conducted at two bubble number densities (2021 and 10,569 bubbles per mL of cleaning liquid) and two flow rates (130 and 190 L/min). For all the cleaning conditions tested, MB addition largely increased the membrane flux recovery by 31-72%; however, the effects of bubble density and flow rate were insignificant. Alkaline wash was found to be the main step in removing proteinaceous foulant from the UF membrane, though MBs did not show a significant effect on the removal due to the operational uncertainty of the pilot-scale system. The environmental benefits of MB incorporation were quantified by a comparative life cycle assessment and the results indicated that MB-assisted CIP had up to 37% lower environmental impact than control CIP. This is the first study incorporating MBs into a full CIP cycle at the pilot scale and proving their effectiveness in enhancing membrane cleaning. This novel CIP process can help reduce water and energy use in dairy processing and improve the environmental sustainability of the dairy industry.

In Situ Incorporation of TiO2@Graphene Oxide (GO) Nanosheets in Polyacrylonitrile (PAN)-Based Membranes Matrix for Ultrafast Protein Separation

Organic polymeric ultrafiltration (UF) membranes have been widely used in protein separation due to their advantages of high flux and simple manufacturing process. However, due to the hydrophobic nature of the polymer, pure polymeric UF membranes need to be modified or hybrid to increase their flux and anti-fouling performance. In this work, tetrabutyl titanate (TBT) and graphene oxide (GO) were simultaneously added to the polyacrylonitrile (PAN) casting solution to prepare a TiO₂@GO/PAN hybrid ultrafiltration membrane using a non-solvent induced phase separation (NIPS). During the phase separation process, TBT underwent a sol-gel reaction to generate hydrophilic TiO₂ nanoparticles in situ. Some of the generated TiO₂ nanoparticles reacted with the GO through a chelation interaction to form TiO₂@GO nanocomposites. The resulting TiO₂@GO nanocomposites had higher hydrophilicity than the GO. They could selectively segregate towards the membrane surface and pore walls through the solvent and non-solvent exchange during the NIPS, significantly improving the membrane's hydrophilicity. The remaining TiO₂ nanoparticles were segregated from the membrane matrix to increase the membrane's porosity. Furthermore, the interaction between the GO and TiO₂ also restricted the excessive segregation of the TiO₂ nanoparticles and reduced their losing. The resulting TiO₂@GO/PAN membrane had a water flux of 1487.6 L·m^-2·h^-1 and a bovine serum albumin (BSA) rejection rate of 99.5%, which were much higher than those of the currently available UF membranes. It also exhibited excellent anti-protein fouling performance. Therefore, the prepared TiO₂@GO/PAN membrane has important practical applications in the field of protein separation.

Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

Proteins are one of the primary building blocks that have significant functional properties to be applied in food and pharmaceutical industries. Proteins could be beneficial in their concentrated products or isolates, of which membrane-based filtration methods such as ultrafiltration (UF) encompass application in broad spectra of protein sources. More importantly, selective enrichment by UF is of immense interest due to the presence of antinutrients that may dominate their perspicuous bioactivities. UF process is primarily obstructed by concentration polarization and fouling; in turn, a trade-off between productivity and selectivity emerges, especially when pure isolates are an ultimate goal. Several factors such as operating conditions and membrane equipment could leverage those pervasive contributions; therefore, UF protocols should be optimized for each unique protein mixture and mode of configuration. For instance, employing charged UF membranes or combining UF membranes with electrodialysis enables efficient separation of proteins with a similar molecular weight, which is hard to achieve by the conventional UF membrane. Meanwhile, some proposed strategies, such as utilizing ultrasonic waves, tuning operating conditions, and modifying membrane surfaces, can effectively mitigate fouling issues. A plethora of advancements in UF, from their membrane material modification to the arrangement of new configurations, contribute to the quest to actualize promising potentials of protein separation by UF, and they are reviewed in this paper.

Preparation of Low-Lactose Milk Powder by Coupling Membrane Technology

Due to lactose intolerance, there is a growing need for lactose-free or low-lactose dairy products. Herein, a combination of three membrane technologies (UF, electrodialysis (ED), and nanofiltration (NF)) was used as a novel green technology to replace the enzymatic preparation of low-lactose milk powder in the traditional industry. In which, large molecules such as proteins and fats are first retained using UF, mineral salt was intercepted and re-added into milk by electrodialysis, and finally, lactose is recovered by NF. Finally, low-lactose milk powder with a lactose content of less than 0.2% was obtained; meanwhile, the high purity (95.7%) of lactose powder could be effectively reclaimed from the NF concentrate (lactose concentrate). The whole membrane process is based on the physical pore size screening mechanism, without adding any chemical reagents with minimal impact on the physical and chemical properties of milk. These results indicate that process development and optimization coupling of three membrane technologies is very promising in preparing low-lactose milk powder and recovering lactose.