Ultrafiltration of residual fermentation brines from the production of table olives at different operating conditions
[EN] The membrane process of ultrafiltration (UF) has been investigated as a pretreatment previous to the further recovery and concentration of phenolic compounds from residual table olives fermentation brines. Two UF membranes were tested: a permanently hydrophilic polyethersulfone (PES) membrane w...
| Autores: | , , , , |
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| Tipo de documento: | artigo |
| Data de publicação: | 2018 |
| País: | España |
| Recursos: | Universitat Politècnica de València (UPV) |
| Repositório: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglês |
| OAI Identifier: | oai:riunet.upv.es:10251/124294 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/124294 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Ultrafiltration Polyethersulfone membranes Table olive fermentation brine wastewater Phenolic compounds INGENIERIA QUIMICA |
| Resumo: | [EN] The membrane process of ultrafiltration (UF) has been investigated as a pretreatment previous to the further recovery and concentration of phenolic compounds from residual table olives fermentation brines. Two UF membranes were tested: a permanently hydrophilic polyethersulfone (PES) membrane with a molecular weight cut-off (MWCO) of 30 kDa and a PES membrane with a MWCO of 5 kDa. Transmembrane pressure and crossflow velocity were varied from 1 to 3 bar and from 2.2 to 3.7 m s(-1), respectively. The best membrane in terms of permeate flux and selectivity was that with MWCO of 5 kDa and the best operating conditions were transmembrane pressure of 3 bar and crossflow velocity of 2.2 m s(-1). In these conditions permeate flux was 21.6 L h(-1).m(-2), while the rejection of COD and phenolic compounds were 50.0% and 21.9%, respectively and the removal of colour and turbidity was almost complete. In addition, an alkaline cleaning protocol was proposed, which was effective to restore the initial permeability of the selected membrane. (C) 2018 Elsevier Ltd. All rights reserved. |
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