Mitigation of membrane fouling by whey protein via water hammer

Fouling is a major concern in membrane-based separation processes across industries. In this study, a transient back-pressure (water hammer) was applied to mitigate fouling in ultrafiltration of whey proteins. The water hammer effect was generated by an instantaneous flow disruption on the retentate side of the membrane at definite intervals. Unsteady state shear and inertial lift at the membrane surface arising from the backpressure generated by the water hammer was believed to mitigate membrane fouling. The efficacy of the technique was evaluated by monitoring the permeate flux as well as by Fourier-transform infrared (FTIR) spectroscopy and Scanning Electron Microscopy (SEM) analyses. The experimental results indicated that water hammer was effective to reduce fouling in ultrafiltration of whey protein. Depending on the operating conditions, up to 84% flux enhancement could be achieved. Water hammer became less effective at high transmembrane pressures (TMP) and high feed concentrations where fouling was more severe.