بررسي عملكرد غشا الياف توخالي نانوساختار پلي اترسولفون در تصفيه و تغليظ آب پنير

An Investigation on the Performance of Nanostructure Poly-Ether-Sulfone Hollow Fiber Membrane in Concentration and Purification of Whey

زﻣﯿﻨﻪ و ﻫﺪف: آب ﭘﻨﯿﺮ ﯾﮏ ﻣﺤﺼﻮل ﺟﺎﻧﺒﯽ ﺻﻨﺎﯾﻊ ﻟﺒﻨﯽ در ﻫﻨﮕﺎم ﺗﻮﻟﯿﺪ ﭘﻨﯿﺮ اﺳﺖ. ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻣﺎده ﺧﺎم، آب ﭘﻨﯿﺮ ﮐﺎرﺑﺮدﻫﺎي ﺑﺴﯿﺎري در ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ ﺑﻪ دﻟﯿﻞ ﺧﻮاص ﻋﻤﻠﮑﺮدي و ﻏﺬاﯾﯽ ﭘﺮوﺗﺌﯿﻦﻫﺎ و ﻻﮐﺘﻮز ﻣﻮﺟﻮد در آن دارد. ﺗﮑﻨﻮﻟﻮژي ﻏﺸﺎﯾﯽ، ﻣﺨﺼﻮﺻﺎً اوﻟﺘﺮاﻓﯿﻠﺘﺮاﺳﯿﻮن )UF(، در ﺻﻨﻌﺖ ﻟﺒﻨﯿﺎت ﺑﺮاي ﺗﻮﻟﯿﺪ ﮐﻨﺴﺎﻧﺘﺮه ﭘﺮوﺗﺌﯿﻦ آب ﭘﻨﯿﺮ اﺳﺘﻔﺎده ﻣﯽﺷﻮد، زﯾﺮا اﯾﻦ ﺗﮑﻨﻮﻟﻮژي اﻣﮑﺎن ﺗﻐﻠﯿﻆ ﮔﺰﯾﻨﺸﯽ ﭘﺮوﺗﺌﯿﻦﻫﺎ ﻧﺴﺒﺖ ﺑﻪ ﺑﺎﻗﯽ اﺟﺰاي آب ﭘﻨﯿﺮ را ﻓﺮاﻫﻢ ﻣﯽﺳﺎزد. ﺑﺮ اﯾﻦ ﭘﺎﯾﻪ، ﻫﺪف از اﯾﻦ ﭘﮋوﻫﺶ ﺗﻐﻠﯿﻆ و ﺗﺼﻔﯿﻪ آب ﭘﻨﯿﺮ ﺑﺎ اﺳﺘﻔﺎده از ﻏﺸﺎﻫﺎي UF ﺑﻮده اﺳﺖ. روش ﺑﺮرﺳﯽ: ﺳﻪ ﻏﺸﺎ اﻟﯿﺎف ﺗﻮﺧﺎﻟﯽ ﻧﺎﻧﻮﺳﺎﺧﺘﺎر ﭘﻠﯽاﺗﺮﺳﻮﻟﻔﻮن ﺑﺎ ﻣﺸﺨﺼﺎت و اﻧﺪازه ﺣﻔﺮات ﻣﺘﻔﺎوت آزﻣﺎﯾﺶ ﺷﺪﻧﺪ و اﺛﺮ ﭘﺎراﻣﺘﺮﻫﺎي  ﻋﻤﻠﯿﺎﺗﯽ دﻣﺎ )دﻣﺎي C 43(، ﻓﺸﺎر )ﺳﻪ ﻓﺸﺎر bar ،3 bar 2 و bar 1( و ﺳﺮﻋﺖ ﺟﺮﯾﺎن ﻋﺮﺿﯽ ﺧﻮراك ﺑﺮ ﺷﺎر ﺟﺮﯾﺎن ﻋﺒﻮري، ﭘﺲ زﻧﯽ ﭘﺮوﺗﺌﯿﻦ و ﻋﺒﻮر ﻻﮐﺘﻮز ﺑﺮرﺳﯽ و ﺗﺤﻠﯿﻞ ﺷﺪ. ﯾﺎﻓﺘﻪ ﻫﺎ: ﻧﺘﺎﯾﺞ ﻧﺸﺎن داده ﺑﺎ اﻓﺰاﯾﺶ ﻓﺸﺎر، ﺷﺎر اﻓﺰاﯾﺶ ﭘﯿﺪا ﮐﺮد وﻟﯽ اﯾﻦ اﻓﺰاﯾﺶ در ﻓﺸﺎرﻫﺎي ﭘﺎﯾﯿﻦﺗﺮ ﻣﺤﺴﻮسﺗﺮ ﺑﻮده اﺳﺖ. ﻋﻼوه ﺑﺮ اﯾﻦ، ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ اﻓﺰاﯾﺶ ﮔﺮﻓﺘﮕﯽ و ﮐﺎﻫﺶ ﺑﺎزﯾﺎﺑﯽ ﺷﺎر، ﻓﺸﺎرﻫﺎي ﺑﺎﻻ ﻣﻨﺎﺳﺐ ﺗﺸﺨﯿﺺ داده ﻧﺸﺪ. اﻓﺰاﯾﺶ ﺳﺮﻋﺖ ﺟﺮﯾﺎن ﻋﺮﺿﯽ ﺧﻮراك ﺑﺎ اﻓﺰاﯾﺶ ﺗﻼﻃﻢ و ﮐﺎﻫﺶ ﮔﺮﻓﺘﮕﯽ ﺑﺮ روي ﺳﻄﺢ ﻏﺸﺎ، ﺑﺎﻋﺚ اﻓﺰاﯾﺶ ﺷﺎر ﺷﺪ اﮔﺮﭼﻪ ﺗﺄﺛﯿﺮ اﯾﻦ ﭘﺎراﻣﺘﺮﻫﺎ ﺑﺮ درﺻﺪ ﭘﺲ زﻧﯽ ﭘﺮوﺗﺌﯿﻦ و ﻋﺒﻮر ﻻﮐﺘﻮز ﻧﺎﭼﯿﺰ ﺑﻮد. در ﺑﻬﺘﺮﯾﻦ ﺷﺮاﯾﻂ ﻋﻤﻠﯿﺎﺗﯽ درﺻﺪ ﺑﯿﺸﯿﻨﻪ ﭘﺲ زﻧﯽ ﭘﺮوﺗﺌﯿﻦ 91/01 % اﻧﺪازهﮔﯿﺮي ﺷﺪ. ﺑﺤﺚ و ﻧﺘﯿﺠﻪ ﮔﯿﺮي: ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﻓﺮآﯾﻨﺪ UF ﺑﺎ ﻣﺪول اﻟﯿﺎف ﺗﻮﺧﺎﻟﯽ ﺑﺮاي ﺗﻐﻠﯿﻆ و ﺗﺼﻔﯿﻪ آب ﭘﻨﯿﺮ ﻣﻨﺎﺳﺐ اﺳﺖ. ﮐﻠﻤﺎت ﮐﻠﯿﺪي: آب ﭘﻨﯿﺮ، ﻏﺸﺎ اﻟﯿﺎف ﺗﻮﺧﺎﻟﯽ، ﻓﺮآﯾﻨﺪ اوﻟﺘﺮاﻓﯿﻠﺘﺮاﺳﯿﻮن، ﻏﺸﺎ ﻧﺎﻧﻮﺳﺎﺧﺘﺎر ﭘﻠﯽاﺗﺮﺳﻮﻟﻔﻮن، ﭘﺮوﺗﺌﯿﻦ

Background and Objective: Whey is a by-product of dairy industries along cheese production. As a raw material, whey has several applications in food industries and its valuable protein and lactose contents. Membrane technology, more specifically ultrafiltration (UF), is being used in dairy industry to produce whey protein concentrate (WPC) because this technology allows selective separation of whey proteins compared to the rest of its components. In this regard, the objective of this research was to investigate the effects of different operating parameter on whey protein concentration and purification process using ultrafiltration membranes. Method: Three different nanostructure Poly-Eether-Sulfone (PES) hollow fiber membranes were tested and the effects of operating parameters, temperature (43 oC), three different pressures (1 bar, 2 bar, 3 bar) and feed flow rate on the permeate flow rate, protein rejection and lactose permeation were studied. Findings: Results showed that pressure increase enhances the permeation flow rate which is more sensible at lower pressures. Moreover, high pressures have not been considered suitable considering higher fouling and lower flux recovery. Increasing feed flow rate resulted in higher turbulence on the surface of the membrane and reduces the membrane fouling and enhances the permeation flow rate even though these parameters (pressure and feed flow rate) did not have any significant effect on the protein rejection and lactose permeation. At the best operating conditions, maximum protein rejection was %91.01. Discussion and Conclusion: considering the findings, it can be concluded that UF process using PES hollow fiber membrane is capable of performing desired separation and purification of whey. Keywords: whey, hollow fiber membrane, ultrafiltration process, nanostructured Poly-Ether-Sulfone Membrane, Protein.