Black tea liquor ultrafiltration: Effect of ethanol pre-treatment upon fouling and cleaning characteristics

被引：15

作者：

Argyle, Iain S. ^{[1
]}

Pihlajamaki, Arto ^{[2
]}

Bird, Michael R. ^{[1
]}

机构：

[1] Univ Bath, Dept Chem Engn, Membrane Applicat Lab, Bath BA2 7AY, Avon, England

[2] Lappeenranta Univ Technol, Grp Membrane Technol, Lab Separat Technol, Lappeenranta, Finland

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2015年 / 93卷

基金：

英国工程与自然科学研究理事会;

关键词：

Ultrafiltration; Pre-treatment; Black tea; Fouling; Cleaning; Haze; MEMBRANES; PERFORMANCE; FILTRATION; INFUSIONS; CREAM; MODEL;

D O I：

10.1016/j.fbp.2014.10.010

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

This paper reports on the use of polymeric ultrafiltration (UF) membrane ethanol pre-treatment as a strategy to improve filtration performance in terms of both flux increase, and membrane water flux recovery following cleaning. A 4-fold pure water flux (PWF) increase was observed for a 100 kDa polysulfone membrane. Marked increases in permeate flux were recorded for ethanol treated UF membranes over a range of molecular weight cut-off values.. Ethanol treatment also aided fluxes over multiple foul-clean cycles, and enabled the enhanced transmission of polyphenols during UF for the clarification of black tea liquor. Following tea fouling and NaOH cleaning repetitions, PWF values of treated membranes were returned to values of >150% of the untreated virgin membrane PWF over 4/5 consecutive cycles, indicating that the ethanol pre-treatment strategy adopted had a prolonged effect upon subsequent performance. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：289 / 297

页数：9

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