Testing of 3D Printed Turbulence Promoters for Membrane Filtration

Membrane filtration process can be intensified by using static mixers inside tubular membranes. Most of commercial static mixers are optimized for mixing fluids, not for membrane filtration. We have developed new turbulence promoter geometries designed for intensification of permeate flux and retention without significant pressure drop along the membrane. In previous experiments, we used metallic turbulence promoters, but in this work, FDM 3D printing technology was used to create these improved geometries, which are new in membrane filtration and they have the same geometry as existing metallic versions. New 3D printed objects were tested with filtration of stable oil-in-water emulsion. Our experiments proved that 3D printed static mixers might be as effective as metallic versions. The effect on initial flux and retention of oil was very similar. Pressure drop along membrane was slightly higher (but significantly lower from pressure drop along the membrane resulted by commercial static mixers, designed only for mixing fluids). Higher pressure drop may be the result of rougher surface due the layer-technology of 3D printing. This negative effect can be reduced by using a smaller nozzle (which will produce smaller layers) or smoothing the surface. PLA is material easier for printing, but from these two materials, PETG is a better choice due its higher operating temperature and better water-resist properties too

Vinaigrette Production by Membrane Emulsification: Process Optimization and Product Development

In present work primarily achievement in energy efficient food production were targeted. Over the last 20 years, there has been a growing interest in a technique for making emulsions known as ‘‘membrane emulsification” which allows the production of emulsion droplets under controlled conditions with a narrow size distribution. Vinaigrette is a mixture of oil and vinegar. In the present work vinaigrette was prepared in two ways. The first one was prepared by hand in the traditional way. The second sample was pr epared by membrane technology. After preparation of vinaigrette, the panel test is carried out by trained panelist in order to know the quality and customer preference. After series of experiments and data analysis it can be concluded that cross-flow ME is suitable for green production of W/O emulsions like vinaigrette, and the technology we used looks suitable for industrial applications

Effects of Static Mixing on the Ultrafiltration of Milk Whey

The promotion of efficiency and the reduction of energy consumption are very important tasks in every industrial process as well in food production. Although membrane filtration is a low-energy and environmental friendly separation method it still needs improvement in many fields. In our earlier research it was stated that a static mixer combined with ceramic tube membrane results higher permeate flux and lower specific energy consumption in case separation of oily wastewater. This paper deals with the extension of this combined method to the separation of milk whey. It was found that static turbulence promotion inside a tube membrane during ultrafiltration of whey can increase permeate flux and decrease energy consumption, inside a given spectra of operating parameters, compared to the conventional mode (when no static mixing applied in the process)

Membránműveletek anyagátadásának intenzifikálása az élelmiszeriparban és környezetvédelemben statikus keverő alkalmazásával

Spis treści i strona redakcyjn

Membrane Chromatography and Fractionation of Proteins from Whey—A Review

Membrane chromatography (MC) is an emerging bioseparation technology combining the principles of membrane filtration and chromatography. In this process, one type of molecule is adsorbed in the stationary phase, whereas the other type of molecule is passed through the membrane pores without affecting the adsorbed molecule. In subsequent the step, the adsorbed molecule is recovered by an elution buffer with a unique ionic strength and pH. Functionalized microfiltration membranes are usually used in radial flow, axial flow, and lateral flow membrane modules in MC systems. In the MC process, the transport of a solute to a stationary phase is mainly achieved through convection and minimum pore diffusion. Therefore, mass transfer resistance and pressure drop become insignificant. Other characteristics of MC systems are a minimum clogging tendency in the stationary phase, the capability of operating with a high mobile phase flow rate, and the disposable (short term) application of stationary phase. The development and application of MC systems for the fractionation of individual proteins from whey for investigation and industrial-scale production are promising. A significant income from individual whey proteins together with the marketing of dairy foods may provide a new commercial outlook in dairy industry. In this review, information about the development of a MC system and its applications for the fractionation of individual protein from whey are presented in comprehensive manner

Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method : effect of wall materials composition and emulsification method

For a long time, olive oil has been considered for formulation of biopharmaceuticals and received a prestigious place in cuisine for its unique organoleptic and nutritional properties. Nevertheless, oxidation of fatty acids in olive oil provides short shelf-life and undesirable organoleptic properties. Thus, microencapsulation of olive oil is a considerable promising approach to maintain its quality and biological activities. The objective of this investigation was to prepare extra virgin olive oil microcapsule by sequential technologies, such as water emulsification of olive oil with wall material (matrix) and freeze drying of emulsion. The effect of wall material composition was examined to prepare microcapsule of extra virgin olive oil. Different ratios of wall materials such as maltodextrin (MD), carboxymethyl cellulose (CMC), and gum arabic (GA) were used. Furthermore, effects of emulsification technologies, such as homogenisation with rotor–stator homogeniser (RSH) and cross-flow membrane emulsification (CFME) were investigated. The stability of emulsion was higher when emulsion was prepared by RSH; however, the droplet mean diameter (D 32 ) was lower in case of RSH compared to CFME. The highest encapsulation efficiency (EE) was found as 68.96 ± 2.6% when CFME was adopted and composition of wall materials was 15 g MD, 15 g GA, and 5 g CMC

THE VIRGO INTERFEROMETER FOR GRAVITATIONAL WAVE DETECTION

The Virgo interferometer for gravitational wave detection is described. During the commissioning phase that followed the first scientific data taking run an unprecedented sensitivity was obtained in the range 10-60 Hz. Since then an upgrade program has begun, with the aim of increasing the sensitivity, mainly through the introduction of fused silica wires to suspend mirrors and by increasing the Finesse of the Fabry-Perot cavities. Plans until the shutdown for the construction of the Advanced Virgo detector are given as well as the status of the upgrade