Produse of whey Membrane with Super Critical Methods

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Milani Hosseini, Mohammad Sadegh | 2009

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Type of Document: M.Sc. Thesis
Language: Farsi
Document No: 39500 (06)
University: Sharif University of Technology
Department: Chemical and Petroleum Engineering
Advisor(s): Goodarznia, Iraj
Abstract:
Milk is One of the most important source s of protein in the world. during the process of cheese the most of these protein remain in whey. There are different methods to separate these protein from whey. The one of advanced method is ultrafiltartion, this method is based on a permeable membranes, with different pore size. There are many research works in this field. In this project we have tried to study the effect ofpressure, temperature, concentration and resistance time on membrane porosity. In order to design the experiment and analyze the results tagochi L 16 methods is used. The PVC membranes were prepaid by gas anti solvent method, experiment showed that changes of temperature and resistance time doesn't change the porosity but it reduces as pressure and concentration of PVC -acetone solution increas. In order to check the permeability of membrane, a lactoperacidaz 10% solution is used. A membrane with 57 m pore size, when the pressure is 10 bar doesn't permit diffusion of the factoperacidaz
Keywords:
Whey ; Membranes ; Proteins ; Supercritical Fluid

No TOC