Scanning electron microscope studies of membrane deposits from whey ultrafiltration

Summary Scanning electron microscopy (SEM) was used to study the fouling deposits from cottage cheese whey on ultrafiltration membranes. Several types of deposits were observed: micro-organisms, granules, thin strands, coarse fibres and sheets of varying thickness. Surface deposits of sheet forming materials appear to be the principal cause of membrane flux decline. The progressive build-up of deposits was demonstrated directly on ultrafiltration membranes and by simulation of fouling on membranes having uniform pores discernible by SEM. SEM was found to be a simple and effective tool for study of membrane fouling.