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Article Dans Une Revue Desalination Année : 2005

Limiting flux in skimmed milk ultrafiltration: impact of electrostatic repulsion due to casein micelles

Résumé

The variations of the limiting flux during skimmed milk ultrafiltration were studied under various physicoehemical environments (pH, ionic strength, chemical nature of added salts). The evolutions were explained taking into account the physieochemieal characteristics (size distribution, zeta potential) of the casein mieelles, that is the main components of the fouling layer formed at the membrane surface. It was shown that in the pH range from 5.6 to 6.7, the limiting flux was linearly related to the zeta potential of the casein micelles regardless of the way used to obtain the zeta potential variation (addition ofHCl, CaCI2 or NaH2PO4): the higher the zeta potential of casein rnicelles (neutral pH), the greater the limiting flux. Under these operating conditions, the variations of hydrophobie interactions were negligible. The variation of the permeability of the deposit layer, composed of retained casein micelles, was therefore mainly governed by electrostatic interactions due to the casein mieelles.

Dates et versions

hal-01453949 , version 1 (02-02-2017)

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Murielle Rabiller-Baudry, Geneviève Gésan-Guiziou, Daniel Roldan-Calbo, Sylvain Beaulieu, Françoise Michel. Limiting flux in skimmed milk ultrafiltration: impact of electrostatic repulsion due to casein micelles. Desalination, 2005, 175 (1), pp.49-59. ⟨10.1016/j.desal.2004.09.022⟩. ⟨hal-01453949⟩
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