A model for cross-flow ultrafiltration of dairy whey based on the rheology of the compressible cake

Abstract

In the dairy industry, whey protein is concentrated by means of cross-flow ultrafiltration (UF). In cross-flow UF, it is considered that the surface part of the fouling layer can be removed by the effect of the shear stress exerted by the feed flow. As a result, the flux decline is suppressed and a steady state flux eventuates. However, the means to express the relationship between the feed flow and the permeate process has not been come to definite conclusion. In this study, the compressive yield stress model for the permeation through a fouling layer on a membrane in dead-end UF was applied to cross-flow UF considering the removal rate of the fouling layer. The time course of permeate flux..