D'Souza N M, Mawson A J
UNESCO Centre for Membrane Science and Technology, School of Chemical Engineering and Industrial Chemistry, The University of New South Wales, Sydney, Australia.
Crit Rev Food Sci Nutr. 2005;45(2):125-34. doi: 10.1080/10408690490911783.
Membrane separation processes have become part of the set of basic unit operations for dairy process design and product development. These processes are employed in a variety of separation and concentration duties, but in all cases, the membranes must be cleaned regularly to remove both organic and inorganic material deposited on the surface from the fluid stream being processed. Cleaning is a vital step in maintaining the permeability and selectivity of the membrane and is necessary to return the plant to its original capacity, to minimize risks of bacteriological contamination, and to produce acceptable products. Caustic-, acidic-, and enzyme-based cleaners may be used for membrane cleaning and are usually formulated with additives to best match the specific cleaning duty. Cleaning generates significant volumes of wastewater and reduces membrane life and plant productivity, so each regime must be optimized with respect to concentration, order and duration of cleaning steps, temperature, pressure, and flow rate. This article reviews the key mechanisms governing cleaning performance and suggests directions by which further optimization may be achieved.
膜分离过程已成为乳制品工艺设计和产品开发基本单元操作的一部分。这些过程用于各种分离和浓缩任务，但在所有情况下，膜都必须定期清洗，以去除从被处理的流体流中沉积在表面的有机和无机物质。清洗是维持膜的渗透性和选择性的关键步骤，对于使工厂恢复其原始产能、将细菌污染风险降至最低以及生产出合格产品而言是必要的。基于苛性碱、酸和酶的清洗剂可用于膜清洗，并且通常会添加添加剂进行配方设计，以最佳地匹配特定的清洗任务。清洗会产生大量废水，并缩短膜的使用寿命和降低工厂生产率，因此必须针对清洗步骤的浓度、顺序和持续时间、温度、压力和流速对每种清洗方案进行优化。本文综述了控制清洗性能的关键机制，并提出了可实现进一步优化的方向。
