Modeling Fouling Behavior in Membrane Filtration of High-Fat Food Emulsions

Abstract

A complete model for analyzing and predicting fouling behavior during the membrane filtration of
high-fat food emulsions is presented in the food industry. Our key focus is to determine the kinetics and
mechanisms causing membranous fouling under different operating conditions. With the experimental data,
mathematical modeling was performed to study the effects of fat content, transmembrane pressure, and flow
velocity on fouling. Results demonstrate a definitive relationship between fat concentration and the rate of
fouling. The model developed assists in optimizing cleaning cycle intervals and enhancing the durability of
membranes which contribute toward sustainable food industry processing.