Examinando por Autor "Huang, Jen-Yi"

Mostrando 1 - 3 de 3
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    Ítem
    Design and evaluation of microbubble-based cleaning process of membranes fouled by oily wastewater
    (Zamorano: Escuela Agrícola Panamericana, 2019., 2019) Velásquez D., Velásquez D.; Acosta, Adela; Huang, Jen-Yi; Valladares, Carolina
    As an alternative for the conventional clean-in-place (CIP) process for microfiltration membranes, a novel cleaning technology based on microbubbles has been recently available. Microbubbles are known for their ability to generate pressure waves through shrinking and subsequent self-collapsing phenomenon which causes foulant removal. In addition, they have hydrophobic surfaces which have the potential to attract organic substances like oil. In the present study, the effectiveness of microbubbles in palm oil foulant removal from the membranes in the first two stages of the CIP cleaning process was investigated and compared with the conventional process, which uses water and sodium hydroxide (NaOH) as cleaning agents. Vinylidene Polyfluoride (PVDF) microfiltration membranes of 0.1 μm pore size were fouled with an oil-in-water emulsion (O/W) made of palm oil. The emulsion was recirculated by a laboratory scale filtration system at 7 L/min and 155 kPa of transmembrane pressure (TMP). A 75% flux recovery was observed after the application of microbubbles in the first two steps of the CIP process compared to the 22% flux recovery obtained with the control without microbubbles. The use of microbubbles for membrane cleaning purposes proved to restore the membrane flux to a better performance level. The results of this study suggest that the use of microbubbles is more efficient in foulant detachment compared to the conventional cleaning process.
  • Miniatura
    Ítem
    Efecto de la temperatura y cizalla giratoria en la formación de depósitos solidos lácteos de leche de camello
    (Zamorano: Escuela Agrícola Panamericana, 2018., 2018) Villalobos S., Jorge A.; Osorio, Luis F.; Huang, Jen-Yi
    La leche de camello es un alimento funcional con mucho potencial en el mercado, esta leche carece de β-lactoglobulinas, proteína promotora de la formación de los depósitos solidos lácteos no deseados en leche bovina que se adhieren a las superficies donde existe transferencia de calor (pasteurizador). En este estudio, el efecto de la temperatura y la cizalla en la leche de camello fue estudiado por un dispositivo desarrollado a escala de laboratorio llamado SDA (Spinning Disc Apparatus). El SDA simula un tratamiento térmico controlando dos factores principales, temperatura y cizalla; reportando los resultados en Rf = W/m2 k (Deposición de sólidos). El experimento se realizó en dos fases, la primera fue para evaluar el efecto de la cizalla usando tres velocidades de giro a la misma temperatura: 50, 100 y 150 RPM @ 95 ºC. El efecto de la temperatura se evaluó utilizando tres temperaturas a una velocidad de giro: 95, 105, y 115 ºC @ 50 RPM. En el efecto de cizalla, la resistencia térmica de los depósitos se redujo a medida que aumentaba el cizallamiento, esta presentó una reducción del 55.11-59.45%. En el caso de la temperatura, la resistencia térmica aumentó 8 y 10 W/m2 k cuando se incrementaba el calor en el SDA. La β-lactoglobulina no es la única proteína responsable de los depósitos sólidos lácteos durante la pasteurización de la leche. La albúmina sérica de camello y la α-lactoalbúmina también actúan como formadores de depósitos en los tratamientos térmicos de la leche.
  • Miniatura
    Ítem
    Study on the Effectiveness of Microbubbles in the Cleaning of Milk Residue using a Nikuni Pump
    (Zamorano: Escuela Agrícola Panamericana, 2020, 2020) Padilla C., Manuel A.; Acosta, Adela; Huang, Jen-Yi
    Dairy products play an important role in the human diet. Due to this, cow milk must undergo high-temperature treatments to provide a safer product. This high-temperature treatment also known as pasteurization promotes the accumulation of proteins and minerals on heat exchangers that are known as fouling. In the dairy industry rapid fouling in heating equipment is responsible for more than 50% of the production cost. Microbubbles can become a green cleaning agent. In this study, the effect of temperature and rotation using Microbubble- Infused Water using a Nikuni Pump and pure water in cow milk fouling behavior were studied by a Spinning Disk Apparatus (SDA). The SDA is capable of controlling two principal factors, temperature and rotation. The experiment consisted on two phases, the first one was to evaluate the effect of temperature. The effect of temperature was evaluated using three different temperatures at the same rotation speed: 25, 40 and 55 °C @ 80 RPM; meanwhile, the effect of rotation was evaluated using three rotation speed at the same temperature: 50, 65, and 80 RPM at 25 °C. In the first phase fouling loss and fouling loss percentage increased as the temperature increased in both Microbubble- Infused Water and pure water. In the second phase, rotation speed had no significant difference in the fouling loss and fouling loss percentage in both Microbubble-Infused Water and pure water. In the second phase, the rotation speed had no significant difference in the fouling loss.