Effect of structure controlled deposited layers on the retention of flavour compounds in reverse osmosis

✍ Scribed by C. Schwab; U. Kulozik; H.G. Kessler

• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 624 KB
• Volume: 90
• Category: Article
• ISSN: 0011-9164
• DOI: 10.1016/0011-9164(93)80174-l

✦ Synopsis

Deposited layers are often negative phenomena of membrane processes. They reduce flux and elongate the time for concentration or separation. Electron micrographs made by other investigators have shown that the deposit is compact adjacent to the membrane and spongy on top. The compact layer is as homogeneous as the active layer of the membrane; therefore, it may have the same retention behaviour as the membrane.

Our objective has been to investigate the rejection behaviour of deposit layers in reverse osmosis. Membrane fouling was caused by whey proteins and skin milk proteins with or without additional heat treatment. After the forming of the deposited layer the rejection of apple juice flavour was determined and compared with an experiment without a deposited layer. The measurements show that the rejection could be influenced depending on the treatment of the layer.