Effect of Osmotic Pressure on Whey Protein Concentration in Forward Osmosis

Effect of Osmotic Pressure on Whey Protein Concentration in Forward Osmosis

Forward osmosis (FO) is an emerging process to dewater whey streams energy efficiently. The driving force for the process is the concentration gradient between the feed (FS) and the concentrated draw (DS) solution. Here we investigate not only the effect of the DS concentration on the performance, b...

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Bibliographic Details
Main Authors: Pelin Oymaci, Pauline E. Offeringa, Zandrie Borneman, Kitty Nijmeijer
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Membranes
Subjects:
forward osmosis
whey protein
thin-film composite membrane
fouling
osmotic pressure
Online Access:https://www.mdpi.com/2077-0375/11/8/573

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