Multi-Factorial Mathematical Model for the Flux During Ultrafiltration of Cow‘s Milk

M. DUSHKOVA1, S. KOZLUDZHOVA1, K. DINKOV1, M. MITEVA-PETROVA2 and S. PETROV2
1 University of Food Technologies, BG-4000 Plovdiv, Bulgaria
2 University „Prof. Dr. Assen Zlatarov”, BG-8000 Burgas, Bulgaria

Abstract

DUSHKOVA, M., S. KOZLUDZHOVA, K. DINKOV, M. MITEVA-PETROVA and S. PETROV, 2016. Multifactorial mathematical model for the fl ux during ultrafi ltration of cow’s milk. Bulg. J. Agric. Sci., 22: 492–496

Combined effects of working pressure, temperature and fat content on the fl ux during ultrafi ltration of cow’s milk with a polyacrylonitrile membrane UF10-PAN through full factorial experimental design were studied. Multi-factorial mathematical model for the infl uence of working pressure, temperature and fat content of milk on the fl ux was created. The model and response surfaces show that the highest value of fl ux is obtained at high level of the working pressure and temperature, and low level of the fat content of milk.

Key words: ultrafi ltration, fl ux, cow milk, pressure, temperature, fat content
List of abbreviations: UF10-PAN – ultrafi ltration polyacrylonitrile membrane with 10 kDa molecular weight cutoff; DMSO – dimethyl sulfoxide; VRR – volume reduction ratio

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