Membrane and Water Treatment

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Development of blend membrane by sulfonated polyethersulfone for whey ultrafiltration

  • Esfandian, Fatemeh (Membrane Research Group, Nanobiotechnology Institute, Babol University of Technology) ;
  • Peyravi, Majid (Membrane Research Group, Nanobiotechnology Institute, Babol University of Technology) ;
  • Qoreyshi, Ali Asqar (Membrane Research Group, Nanobiotechnology Institute, Babol University of Technology) ;
  • Jahanshahi, Mohsen (Membrane Research Group, Nanobiotechnology Institute, Babol University of Technology)
  • Received : 2015.09.27
  • Accepted : 2015.12.28
  • Published : 2016.03.25
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Abstract

The present work has been focused on the development of polysulfone (PSf) ultrafiltration membrane via blending by sulfonated polyethersulfone (SPES) in order to permeability enhancement for ultrafiltration of cheese whey. In this regards, sulfonation of polyethersulfone was carried out and the degree of sulfonation was estimated. The effect of blend ratio on morphology, porosity, permeation and fouling of PSf / SPES membranes was investigated. Filtration experiments of whey were conducted for separation of macromolecules and proteins from the lactose enrichment phase. The morphology and performance of membranes were evaluated using different techniques such SEM, AFM, and contact angle measurements. The contact angle measurement showed that the hydrophilicity of membrane was increased by adding SPES. According to AFM images, PSf / SPES membranes exhibited lower roughness compared to neat PSf membrane. The water and whey flux of these membranes were higher than neat membrane. However, flux was decreased when the PSf / SPES blend ratio was 0/100. It can be attributed to pore size and morphology changes. Further, fouling parameters of PSf membrane were improved after blending. The blend membranes show a great potential to be used practically in proteins separation from cheese whey.

Keywords

References

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