Abstract:

Cheese juice (PAS) is a valuable side product in the dairy industry, which can be used for very different purposes after processing.  Protein has a rich content in lactose and minerals, and therefore this side product needs to be evaluated. The water in it must be removed in certain proportions for the processing of the PAS. In this study, the leathering of the PAS was performed in membrane contactors. PAS has been painted in the osmotic damaging processes based on the temperature and partial pressure difference, which is a process based on activity perception using membrane contacters containing hydrophobic empty polypropylene fibers. The impact of various process parameters on the water flow in osmotic vessels has been studied. The refining process was subsequently carried out in two different membrane refining configurations, vacuum and direct contact, and the effect of temperature on the flow was studied. It has been shown that the process occurs more effectively and quickly in osmotic damaging than membrane damaging. But the traction solution in the osmotic vapor is seen over time, which leads to a decrease in the activity difference, which is the driving force. To prevent this, the osmotic damaging and membrane damaging are used by combining, the osmotic damaging is made in the PAS damaging process, the drawing solution in the membrane damaging part is carried out in the damaging process. Processing in the combined system was efficiently carried out, high flows were obtained by working under a greater activity difference. At the same time, the drawing solution is also recovered with this system.

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