Cargando…

On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency

Ultrafiltration (UF) and microfiltration (MF) are widely-used technologies to standardize the protein content of cheesemilk. Our previous work demonstrated that protein retention of a 0.1-µm MF spiral-wound membrane (SWM) was lower, but close to that of a 10 kDa UF one. Considering that the permeabi...

Descripción completa

Detalles Bibliográficos
Autores principales: Chamberland, Julien, Mercier-Bouchard, Dany, Dussault-Chouinard, Iris, Benoit, Scott, Doyen, Alain, Britten, Michel, Pouliot, Yves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617294/
https://www.ncbi.nlm.nih.gov/pubmed/31181741
http://dx.doi.org/10.3390/foods8060198
_version_ 1783433659520385024
author Chamberland, Julien
Mercier-Bouchard, Dany
Dussault-Chouinard, Iris
Benoit, Scott
Doyen, Alain
Britten, Michel
Pouliot, Yves
author_facet Chamberland, Julien
Mercier-Bouchard, Dany
Dussault-Chouinard, Iris
Benoit, Scott
Doyen, Alain
Britten, Michel
Pouliot, Yves
author_sort Chamberland, Julien
collection PubMed
description Ultrafiltration (UF) and microfiltration (MF) are widely-used technologies to standardize the protein content of cheesemilk. Our previous work demonstrated that protein retention of a 0.1-µm MF spiral-wound membrane (SWM) was lower, but close to that of a 10 kDa UF one. Considering that the permeability of MF membranes is expected to be higher than that of UF ones, it was hypothesized that the former could improve the efficiency of the cheesemaking process. Consequently, the objectives of this work were to compare 0.1-µm MF and 10 kDa UF spiral-wound membranes in terms of (1) hydraulic and separation performance, (2) energy consumption and fouling behavior, (3) cheesemaking efficiency of retentates enriched with cream, and (4) economic performance in virtual cheesemaking plants. This study confirmed the benefits of using MF spiral-wound membranes to reduce the specific energy consumption of the filtration process (lower hydraulic resistance and higher membrane permeability) and to enhance the technological performance of the cheesemaking process (higher vat yield, and protein and fat recoveries). However, considering the higher serum protein retention of the UF membrane and the low price of electricity in Canada, the UF scenario remained more profitable. It only becomes more efficient to substitute the 10 kDa UF SWM by the 0.1-μm MF when energy costs are substantially higher.
format Online
Article
Text
id pubmed-6617294
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-66172942019-07-18 On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency Chamberland, Julien Mercier-Bouchard, Dany Dussault-Chouinard, Iris Benoit, Scott Doyen, Alain Britten, Michel Pouliot, Yves Foods Article Ultrafiltration (UF) and microfiltration (MF) are widely-used technologies to standardize the protein content of cheesemilk. Our previous work demonstrated that protein retention of a 0.1-µm MF spiral-wound membrane (SWM) was lower, but close to that of a 10 kDa UF one. Considering that the permeability of MF membranes is expected to be higher than that of UF ones, it was hypothesized that the former could improve the efficiency of the cheesemaking process. Consequently, the objectives of this work were to compare 0.1-µm MF and 10 kDa UF spiral-wound membranes in terms of (1) hydraulic and separation performance, (2) energy consumption and fouling behavior, (3) cheesemaking efficiency of retentates enriched with cream, and (4) economic performance in virtual cheesemaking plants. This study confirmed the benefits of using MF spiral-wound membranes to reduce the specific energy consumption of the filtration process (lower hydraulic resistance and higher membrane permeability) and to enhance the technological performance of the cheesemaking process (higher vat yield, and protein and fat recoveries). However, considering the higher serum protein retention of the UF membrane and the low price of electricity in Canada, the UF scenario remained more profitable. It only becomes more efficient to substitute the 10 kDa UF SWM by the 0.1-μm MF when energy costs are substantially higher. MDPI 2019-06-08 /pmc/articles/PMC6617294/ /pubmed/31181741 http://dx.doi.org/10.3390/foods8060198 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chamberland, Julien
Mercier-Bouchard, Dany
Dussault-Chouinard, Iris
Benoit, Scott
Doyen, Alain
Britten, Michel
Pouliot, Yves
On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency
title On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency
title_full On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency
title_fullStr On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency
title_full_unstemmed On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency
title_short On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency
title_sort on the use of ultrafiltration or microfiltration polymeric spiral-wound membranes for cheesemilk standardization: impact on process efficiency
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617294/
https://www.ncbi.nlm.nih.gov/pubmed/31181741
http://dx.doi.org/10.3390/foods8060198
work_keys_str_mv AT chamberlandjulien ontheuseofultrafiltrationormicrofiltrationpolymericspiralwoundmembranesforcheesemilkstandardizationimpactonprocessefficiency
AT mercierboucharddany ontheuseofultrafiltrationormicrofiltrationpolymericspiralwoundmembranesforcheesemilkstandardizationimpactonprocessefficiency
AT dussaultchouinardiris ontheuseofultrafiltrationormicrofiltrationpolymericspiralwoundmembranesforcheesemilkstandardizationimpactonprocessefficiency
AT benoitscott ontheuseofultrafiltrationormicrofiltrationpolymericspiralwoundmembranesforcheesemilkstandardizationimpactonprocessefficiency
AT doyenalain ontheuseofultrafiltrationormicrofiltrationpolymericspiralwoundmembranesforcheesemilkstandardizationimpactonprocessefficiency
AT brittenmichel ontheuseofultrafiltrationormicrofiltrationpolymericspiralwoundmembranesforcheesemilkstandardizationimpactonprocessefficiency
AT pouliotyves ontheuseofultrafiltrationormicrofiltrationpolymericspiralwoundmembranesforcheesemilkstandardizationimpactonprocessefficiency