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Effects of transmembrane pressure (TMP) on the performance of ultrafiltration (UF) membrane of soy protein

Ahmad Kamal, Hassan (2009) Effects of transmembrane pressure (TMP) on the performance of ultrafiltration (UF) membrane of soy protein. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang.

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Abstract

The use of membrane separations using ultrafiltration (UF) in the fractionation of soy protein from soy milk has generated considerable interest, recently. Compared to traditional methods, UF gives higher yield and superior functional properties of the soy protein, and also allows the recovery of active soybean trypsin inhibitor (STI) for medical purposes. The performance of the UF membrane; in term of permeate flux, concentration of protein transmitted and retention ratio, by manipulating transmembrane pressure (TMP) to fractionate soy protein from soy milk is studied. Commercial soy milk samples have been centrifuged and introduced to the UF system at various TMP value. Data from the permeate flux, concentration of protein transmitted and retention ratio have been manipulated to get idea on the performance of the UF membrane. Based on the results, the range of effective TMP to fractionate soy protein from soy milk is between 15 to 20 psi. In this TMP range, the permeate flux is between 25 and 30 LMH, the concentration of protein transmitted is between 1.38 and 2.85 mg/mL and the retention ratio is 90%.

Item Type: Undergraduates Project Papers
Additional Information: For FULL TEXT, email umplibrary.ir@gmail.com. Enclosed with full name, institution, state, position (student, lecturer, researcher or others) and the purpose of obtaining full text thesis
Uncontrolled Keywords: Proteins -- Separation , Membrane separation
Subjects: T Technology > TP Chemical technology
Faculty/Division: Faculty of Chemical & Natural Resources Engineering
Depositing User: Rosfadilla Mohamad Zainun
Date Deposited: 30 Sep 2010 08:45
Last Modified: 03 Mar 2015 07:47
URI: http://umpir.ump.edu.my/id/eprint/914
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