Cross-flow microfiltration of fermentation broth containing native corn starch

Cross-flow microfiltration of fermented mash containing native corn starch granules from a simultaneous saccharification and fermentation process, was investigated with respect to the process performance. Influence of transmembrane pressure and cross-flow velocity on normalized permeate flux rate decline and membrane fouling were examined. The microfiltration system was equipped with a tubular ceramic membrane with 0.45 μm pore size. A combined pore-blockage–cake-filtration model was successfully used to determine the process performance and identify principal fouling mechanisms. Experimental results revealed that the fouling phenomenon taking place during microfiltration of the fermented mash follows a pattern of initial complete pore blockage and subsequent cake formation. As a result, initial rapid flux decline is followed by gradual flux decline. Fouled membranes were characterized using scanning electron microscopy (SEM). The membrane surface characteristics examined by SEM images evidenced formation of dense deposit on the upper membrane surface. Rinsing the fouled membrane with water followed by investigation of the permeate flux rate indicated occurrence of increased fouling, when microfiltration was carried out at high transmembrane pressure. The highest normalized flux decline was observed for microfiltration operated at the highest transmembrane pressure (1.4 bar) and the lowest cross flow velocity (1 m s−1). It is recommended to use high cross-flow velocity (4.55 m s−1) and low transmembrane pressure (0.35 bar) to minimize membrane fouling, triggered by components of the fermented mash.

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► The fermented mash before and after microfiltration contained particles of very similar size.
► It is recommended to use high cross-flow velocity and low transmembrane pressure.
► The response surface methodology was shown to be a useful tool in optimization of the MF process.