Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/151266
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dc.contributor.authorTanudjaja, Henry Jonathanen_US
dc.contributor.authorChew, Jia Weien_US
dc.date.accessioned2021-06-14T08:14:06Z-
dc.date.available2021-06-14T08:14:06Z-
dc.date.issued2019-
dc.identifier.citationTanudjaja, H. J. & Chew, J. W. (2019). Critical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersity. Separation and Purification Technology, 212, 684-691. https://dx.doi.org/10.1016/j.seppur.2018.11.083en_US
dc.identifier.issn1383-5866en_US
dc.identifier.other0000-0002-6603-1649-
dc.identifier.urihttps://hdl.handle.net/10356/151266-
dc.description.abstractMembrane-based filtration is promising for applications in the food industry, for example, for processing dairy products, but membrane fouling restricts the efficiency of the process. The deposition of the main constituents in skim milk of casein, lactose and milk fat globules onto the membrane due to the permeate drag is inevitable, which necessitates a mechanistic study of the fouling phenomena. The Direct Observation through the Membrane (DOTM) technique was used to understand the effects of viscosity and bidispersity on the microfiltration of oil emulsions. Deposits at the feed-membrane interface clearly slowed down as the feed viscosity increased. The higher drag to the crossflow as a result of the higher viscosity caused more oil droplets to foul the membrane. However, although both casein and lactose increased the feed and permeate viscosity, the presence of lactose did not alter the fouling phenomena of a moving cake layer of oil droplets much, but the presence of casein caused the oil droplets to deposit instead as clusters. For casein, other than the viscosity effect, it also resulted in a bidisperse suspension, with the smaller particulates promoting membrane fouling. Agreement between the experimental data and the shear-induced diffusion model was good at the lower cross-flow velocities (CFVs) but poorer at higher CFVs, which indicate that the effect of viscosity appeared negligible at the lower CFVs but more dominant at the higher CFVs. The DLVO model agreed with the Jcrit and TMP results. This study sheds light on the membrane fouling phenomena for viscous feeds, and are expected to be useful particularly for food applications.en_US
dc.description.sponsorshipEconomic Development Board (EDB)en_US
dc.description.sponsorshipMinistry of Education (MOE)en_US
dc.language.isoenen_US
dc.relationMOE2014-T2-2-074en_US
dc.relationARC16/15en_US
dc.relation2015-T1-001-023en_US
dc.relationRG7/15en_US
dc.relation.ispartofSeparation and Purification Technologyen_US
dc.rights© 2018 Elsevier B.V. All rights reserved.en_US
dc.subjectEngineering::Chemical engineeringen_US
dc.titleCritical flux and fouling mechanism in cross flow microfiltration of oil emulsion : effect of viscosity and bidispersityen_US
dc.typeJournal Articleen
dc.contributor.schoolSchool of Chemical and Biomedical Engineeringen_US
dc.contributor.researchSingapore Membrane Technology Centreen_US
dc.contributor.researchNanyang Environment and Water Research Instituteen_US
dc.identifier.doi10.1016/j.seppur.2018.11.083-
dc.identifier.scopus2-s2.0-85057461339-
dc.identifier.volume212en_US
dc.identifier.spage684en_US
dc.identifier.epage691en_US
dc.subject.keywordsMembrane Foulingen_US
dc.subject.keywordsCritical Fluxen_US
dc.description.acknowledgementWe acknowledge funding from the Singapore Ministry of Education Academic Research Funds Tier 2 (MOE2014-T2-2-074; ARC16/15) and Tier 1 (2015-T1-001-023; RG7/15), and the GSK (GlaxoSmithKline) – EDB (Economic Development Board) Trust Fund.en_US
item.fulltextNo Fulltext-
item.grantfulltextnone-
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