Mathematical modeling of crossflow microfiltration of diluted malt extract suspension by tubular ceramic membranes

The practical application of microfiltration in brewing industry is hindered by severe membrane fouling and subsequent permeate flux decline. A theoretical and experimental study on the effect of operating parameters, which influence the crossflow microfiltration of beer and beer quality was performed. A mathematical model is developed to better understanding of the fouling layer characteristics. The experiments were conducted for different ranges of pressures, temperatures and shear rates. An optimum transmembrane pressure of 1.1 bar is suggested to maximize both the steady state and average permeate fluxes. The results of numerical simulation were in a good accordance with the experimental data.

► Modeling of transient flux in crossflow MF of dilute malt extract was performed.
► The effects of operating parameters on membrane fouling were studied.
► Less membrane fouling was observed at moderate pressures and crossflow velocities.
► Shear-induced diffusion theory indicates the rejection of particles from formed cake.