Authors:
V. A. TIMKIN, candidate of technical sciences, associate professor, professor,
Ural State Agrarian University (42 K. Liebknekhta str., 620075, Ekaterinburg; e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.).
Abstract. The presented work is devoted to the solution of the problem aimed at the study of baromembrane production processes of ultrafiltration curd in the sequence of microfiltration – ultrafiltration. As a result of the study, the preferred technological parameters of baromembrane production processes of ultrafiltration curd with the use of membranes of domestic production are determined. For the process of microfiltration bacterial purification of milk-milk flow rate over the membrane u ≥ 4.5 m / s, working pressure P = 0.25 MPa, process temperature t = 35 °C, the preferred membrane KMFA (0.8). For the process of ultra- filtration concentrate of cheese Calle – Calle flow velocity over the membrane and u ≥ 3.0 m/s; working pressure P = 0.35 MPa; the temperature of the process t = 55 °C, the preferred membrane KUFA (0.01). The possibility of affecting the characteristics of the ultrafiltration process of the active acidity of the solution. It is shown that the permeability and selectivity of the ultrafil- tration process can be influenced by approaching the isoelectric point of the protein fraction of the concentrated curd calcium. The maximum permeability value for the initial curd Calais (G = 54 dm3 /m2 h) is observed in the pH range 4.7–4.65, which corresponds to the value of the active acidity of the isoelectric point of casein. The maximum permeability value for UV curd (G = 45–44 dm3 /m2 h) is observed in the pH range 4.5–4.45, which corresponds to the value of the active acidity of the isoelectric point of whey proteins. The expediency of the proposed scheme of baromembrane processes is confirmed. It is determined that in skim milk after the process of microfiltration all valuable components are preserved. The efficiency of microbiological purification of milk is 99.9 %. The permeability of ultrafiltration membrane increases by 7–10 %. The expiration date of ultrafiltration of cottage cheese increases three times.
Keywords: microfiltration, ultrafiltration, selectivity, permeability, skim milk, cottage cheese necklace.
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