Application of nanofiltration for the removal of chlorate from skim milk

William P. McCarthy; Herehau N. Blais; Tom F. O'Callaghan; Mohammad Hossain; Mary Moloney; Martin Danaher; Christine O'Connor; John T. Tobin

doi:10.1016/j.idairyj.2022.105321

Application of nanofiltration for the removal of chlorate from skim milk

William P. McCarthy, Herehau N. Blais, Tom F. O'Callaghan, Mohammad Hossain, Mary Moloney, Martin Danaher, Christine O'Connor, John T. Tobin

Research output: Contribution to journal › Article › peer-review

Abstract

Chlorate has emerged as a residue of concern within the food and beverage sector, associated with chlorine sanitiser usage for sanitation in industrial food production and is of particular concern due to the adverse health effects of chlorate exposure. This study assessed a nanofiltration approach for the removal of chlorate from skim milk. The chlorate content of skim milk was decreased by up to 62.3 ± 2.6% per unit of dry matter (DM) when concentrating from 9 to 18% DM at both lab and pilot-scale. Chlorate had a rejection efficiency of 38.8 ± 8.1%, which was lower than calcium, potassium, and lactose at 97.7 ± 0.3%, 64 ± 3.0%, and 98 ± 0.3% respectively. In contrast, a comparative reverse osmosis membrane demonstrated a chlorate rejection of 98 ± 0.5%, identifying applications in chlorate free process water production.

Original language	English
Article number	105321
Journal	International Dairy Journal
Volume	128
DOIs	https://doi.org/10.1016/j.idairyj.2022.105321
Publication status	Published - May 2022

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title = "Application of nanofiltration for the removal of chlorate from skim milk",

abstract = "Chlorate has emerged as a residue of concern within the food and beverage sector, associated with chlorine sanitiser usage for sanitation in industrial food production and is of particular concern due to the adverse health effects of chlorate exposure. This study assessed a nanofiltration approach for the removal of chlorate from skim milk. The chlorate content of skim milk was decreased by up to 62.3 ± 2.6\% per unit of dry matter (DM) when concentrating from 9 to 18\% DM at both lab and pilot-scale. Chlorate had a rejection efficiency of 38.8 ± 8.1\%, which was lower than calcium, potassium, and lactose at 97.7 ± 0.3\%, 64 ± 3.0\%, and 98 ± 0.3\% respectively. In contrast, a comparative reverse osmosis membrane demonstrated a chlorate rejection of 98 ± 0.5\%, identifying applications in chlorate free process water production.",

author = "McCarthy, \{William P.\} and Blais, \{Herehau N.\} and O'Callaghan, \{Tom F.\} and Mohammad Hossain and Mary Moloney and Martin Danaher and Christine O'Connor and Tobin, \{John T.\}",

note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

year = "2022",

month = may,

doi = "10.1016/j.idairyj.2022.105321",

language = "English",

volume = "128",

journal = "International Dairy Journal",

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TY - JOUR

T1 - Application of nanofiltration for the removal of chlorate from skim milk

AU - McCarthy, William P.

AU - Blais, Herehau N.

AU - O'Callaghan, Tom F.

AU - Hossain, Mohammad

AU - Moloney, Mary

AU - Danaher, Martin

AU - O'Connor, Christine

AU - Tobin, John T.

PY - 2022/5

Y1 - 2022/5

N2 - Chlorate has emerged as a residue of concern within the food and beverage sector, associated with chlorine sanitiser usage for sanitation in industrial food production and is of particular concern due to the adverse health effects of chlorate exposure. This study assessed a nanofiltration approach for the removal of chlorate from skim milk. The chlorate content of skim milk was decreased by up to 62.3 ± 2.6% per unit of dry matter (DM) when concentrating from 9 to 18% DM at both lab and pilot-scale. Chlorate had a rejection efficiency of 38.8 ± 8.1%, which was lower than calcium, potassium, and lactose at 97.7 ± 0.3%, 64 ± 3.0%, and 98 ± 0.3% respectively. In contrast, a comparative reverse osmosis membrane demonstrated a chlorate rejection of 98 ± 0.5%, identifying applications in chlorate free process water production.

AB - Chlorate has emerged as a residue of concern within the food and beverage sector, associated with chlorine sanitiser usage for sanitation in industrial food production and is of particular concern due to the adverse health effects of chlorate exposure. This study assessed a nanofiltration approach for the removal of chlorate from skim milk. The chlorate content of skim milk was decreased by up to 62.3 ± 2.6% per unit of dry matter (DM) when concentrating from 9 to 18% DM at both lab and pilot-scale. Chlorate had a rejection efficiency of 38.8 ± 8.1%, which was lower than calcium, potassium, and lactose at 97.7 ± 0.3%, 64 ± 3.0%, and 98 ± 0.3% respectively. In contrast, a comparative reverse osmosis membrane demonstrated a chlorate rejection of 98 ± 0.5%, identifying applications in chlorate free process water production.

UR - https://www.scopus.com/pages/publications/85123695741

U2 - 10.1016/j.idairyj.2022.105321

DO - 10.1016/j.idairyj.2022.105321

M3 - Article

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SN - 0958-6946

VL - 128

JO - International Dairy Journal

JF - International Dairy Journal

M1 - 105321

ER -

Application of nanofiltration for the removal of chlorate from skim milk

Abstract

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