Ultrafiltration productivity

This syndrome of functional ARE is very common in individuals with CHE who receive an ACEI in an attempt to improve left ventricular function. The decline in efferent arteriolar resistance resulting from the inhibition of angiotensin II occurs rapidly. Therefore, if the dose of the ACEI is increased too rapidly, there will be a decline in glomerular ultrafiltrate production with a concomitant rise in the serum creatinine, leading to functional ARE. If the increase in the serum creatinine is not too severe (usually <1 mg/dL) the medication can be continued. Renal function should gradually improve as renal parenchymal perfusion pressure increases with improvement in left ventricular function. 

PVDF-based microporous filters are in use at wineries, dairies, and electrocoating plants, as well as in water purification, biochemistry, and medical devices. Recently developed nanoselective filtration using PVDF membranes is 10 times more effective than conventional ultrafiltration (UF) for removing vimses from protein products of human or animal cell fermentations (218). PVDF protein-sequencing membranes are suitable for electroblotting procedures in protein research, or for analyzing the phosphoamino content in proteins under acidic and basic conditions or in solvents (219). 

K. marxianus var. fragilis which utilizes lactose, produces a food-giade yeast product from cheese whey or cheese whey permeates collected from ultrafiltration processes at cheese plants. Again, the process is similar to that used with C. utilis (2,63). The Provesteen process can produce fragiUs yeast from cheese whey or cheese whey permeate at cell concentrations ia the range of 110—120 g/L, dry wt basis (70,73). 

In reverse osmosis membranes, the pores are so smaH, in the range 0.5— 2 nm in diameter, that they ate within the range of the thermal motion of the polymer chains. The most widely accepted theory of reverse osmosis transport considers the membrane to have no permanent pores at aH. Reverse osmosis membranes are used to separate dissolved microsolutes, such as salt, from water. The principal appHcation of reverse osmosis is the production of drinking water from brackish groundwater or seawater. Figure 25 shows the range of appHcabHity of reverse osmosis, ultrafiltration, microfiltration, and conventional filtration. 

Membrane Sep r tion. The separation of components ofhquid milk products can be accompHshed with semipermeable membranes by either ultrafiltration (qv) or hyperfiltration, also called reverse osmosis (qv) (30). With ultrafiltration (UF) the membrane selectively prevents the passage of large molecules such as protein. In reverse osmosis (RO) different small, low molecular weight molecules are separated. Both procedures require that pressure be maintained and that the energy needed is a cost item. The materials from which the membranes are made are similar for both processes and include cellulose acetate, poly(vinyl chloride), poly(vinyHdene diduoride), nylon, and polyamide (see AFembrane technology). Membranes are commonly used for the concentration of whey and milk for cheesemaking (31). For example, membranes with 100 and 200 p.m are used to obtain a 4 1 reduction of skimmed milk. 

Following ultrafiltration of whey, the permeate passes over a reverse osmosis (qv) membrane to separate the lactose from other components of the permeate. Reverse osmosis can be used to remove water and concentrate soHds in a dairy plant, giving a product with 18% soHds and thus decreasing the difficulty of waste disposal. Concentration of rinse water gives a product with 4—5% total soHds. Proper maintenance of the membrane allows for use up to two years. Membranes are available for use up to 100°C with pH ranges from 1 to 14 the usual temperature range is 0—50°C. 

Membrane-retained components are collectively called concentrate or retentate. Materials permeating the membrane are called filtrate, ultrafiltrate, or permeate. It is the objective of ultrafiltration to recover or concentrate particular species in the retentate (eg, latex concentration, pigment recovery, protein recovery from cheese and casein wheys, and concentration of proteins for biopharmaceuticals) or to produce a purified permeate (eg, sewage treatment, production of sterile water or antibiotics, etc). Diafiltration is a specific ultrafiltration process in which the retentate is further purified or the permeable sohds are extracted further by the addition of water or, in the case of proteins, buffer to the retentate. 

Whey has been used ia some substitute dairy products but aot as a source of proteia. Whey proteias have beea used ia dairy substitutes only siace the commercialisation of ultrafiltration (qv) technology. Membranes are used that retain proteia and permit water, lactose, and some minerals to pass through as permeate. Proteia coaceatrates are available from both acid and sweet whey and ia coaceatratioas of 35—80 wt % proteia. Whey proteia isolates are commercially available having proteia >90 wt%. The cost of these isolates is too high, however, to make them economical for substitute dairy foods. 

Fermentation Processes. The efficient production of penicillin, yeasts, and single-ceUed protein by fermentation requires defoamers to control gas evolution during the reaction. Animal fats such as lard [61789-99-9] were formerly used as a combined defoamer and nutrient, but now more effective proprietary products are usually employed. Defoamer appHcation technology has also improved. For example, in modem yeast production faciHties, the defoamers are introduced by means of automatic electrode-activated devices. One concern in the use of defoamers in fermentation processes is the potential fouHng of membranes during downstream ultrafiltration (qv). SiHcone antifoams (43,44) seem less troubled by this problem than other materials. 

The egg products are finally processed and spray-dried. Sometimes Hquid egg whites are concentrated before spray-drying by ultrafiltration (qv) or reverse osmosis procedures. Table 5 presents the effect of egg quaUty on the different egg product manufacturing processes. 

Ultrafiltration (qv) (uf) is increasingly used to remove water, salts, and other low molecular-weight impurities (21) water may be added to wash out impurities, ie, diafiltration. Ultrafiltration is rarely used to fractionate the proteins because the capacity and yield are too low when significant protein separation is achieved. Various vacuum evaporators are used to remove water to 20—40% dry matter. Spray drying is used if a powdery intermediate product is desired. Tyophilization (freeze-drying) is only used for heat-sensitive and highly priced enzymes. 

Whey concentration, both of whole whey and ultrafiltration permeate, is practiced successfully, but the solubility of lactose hmits the practical concentration of whey to about 20 percent total sohds, about a 4x concentration fac tor. (Membranes do not tolerate sohds forming on their surface.) Nanofiltration is used to soften water and clean up streams where complete removal of monovalent ions is either unnecessary or undesirable. Because of the ionic character of most NF membranes, they reject polyvalent ions much more readily than monovalent ions. NF is used to treat salt whey, the whey expressed after NaCl is added to curd. Nanofiltration permits the NaCl to permeate while retaining the other whey components, which may then be blended with ordinaiy whey. NF is also used to deacidify whey produced by the addition of HCl to milk in the production of casein. 

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