dc.contributor.advisor |
Wicaksana, F |
en |
dc.contributor.author |
Chun, Min |
en |
dc.date.accessioned |
2016-02-04T01:33:56Z |
en |
dc.date.issued |
2016 |
en |
dc.identifier.citation |
2016 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/28202 |
en |
dc.description |
Full text is available to authenticated members of The University of Auckland only. |
en |
dc.description.abstract |
Microfiltration is a type of membrane technology, which has been used in a wide range of applications including biotechnology and dairy industries for separation purposes. While it is an effective technique, membrane fouling is an inevitable phenomenon that significantly reduces the membrane performance. Tatua Dairy Co-Operative Company is a New Zealand firm that produces a range of protein hydrolysates, including soy protein hydrolysates, commonly known as soy peptones. Tatua has been experiencing severe flux declines in microfiltration of soy peptones while the causes remain unknown. Low flux and throughput leads to a loss in productivity, therefore this study was set up to find out the reasons for flux decline and explore potential ways to minimise this reduction, in order to improve the production efficiency. In this study, the fouling mechanisms in microfiltration of soy peptones were investigated. Experimentation was conducted using soy peptone solutions at various conditions to determine the effects of operational conditions and the underlying fouling principles that govern the flux decline. Although many studies have been undertaken regarding membrane fouling in protein solutions, these studies have knowledge gaps for complex solutions, which are more applicable to industrial practices. To the best of my knowledge, this is the first report on microfiltration of soy peptones. Experimental results revealed that the main causes for flux decline were fouling and viscosity. External cake fouling was dominant with no internal fouling. As the concentration of soy peptones increased, the relative impact of viscosity on the overall flux reduction was higher than the impact of fouling. Moreover, comparisons with casein peptones showed the significance of feed composition on the overall flux performance. Diafiltration was also found to recover flux to certain extents. It enhanced the flux by reducing reversible fouling and the viscosity of the retentate solution. Moreover, experimental results at the laboratory were validated against the results obtained at larger microfiltration units, including the actual manufacturing plant. Corresponding results indicated that laboratory unit would be representative to the production unit. |
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dc.publisher |
ResearchSpace@Auckland |
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dc.relation.ispartof |
Masters Thesis - University of Auckland |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
en |
dc.rights |
Restricted Item. Available to authenticated members of The University of Auckland. |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.rights.uri |
http://creativecommons.org/licenses/by-nc-sa/3.0/nz/ |
en |
dc.title |
Investigation into the fouling mechanisms in microfiltration of soy peptones |
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dc.type |
Thesis |
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thesis.degree.grantor |
The University of Auckland |
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thesis.degree.level |
Masters |
en |
dc.rights.holder |
Copyright: The Author |
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pubs.elements-id |
520240 |
en |
pubs.record-created-at-source-date |
2016-02-04 |
en |
dc.identifier.wikidata |
Q112923751 |
|