Nisha D'Souza

Contact Information: E-mail: click here

Profile:

• B.Tech (Hons), Biotechnology and Bioprocess Engineering, Massey University, Palmerston North, New Zealand, 1997.
• M.Tech (Hons), Food Technology, Massey University, Albany, Auckland, New Zealand, 1999.

• Fonterra Co-operative Group Ltd., Palmerston North, New Zealand: Research Assistant, Dec. 1997 - Feb. 1998.
• Institute of Food, Nutrition and Human Health, Massey University, Albany, Auckland, New Zealand: Lecturer, Feb. 2000 - Feb. 2001.
• School of Chemical Engineering and Industrial Chemistry, The University of New South Wales, Sydney, Australia: Teaching Assistant, Jun. 2001-Dec. 2003.

• Associate Member, Dairy Industry Association of Australia

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Research Project Summary:

The decline in permeate flux with time during processing of dairy fluids has been attributed to concentration polarisation and membrane fouling. Optimisation of operating conditions during processing can help reduce fouling. A priori prediction of fouling is problematical and the development of an accurate and reliable model of membrane system behaviour requires fundamental data about fouling. Such data would provide a reliable basis for process improvements and new product developments. This project sponsored by Dairy Australia, aims to study the effect of typical operating parameters on flux and rejection during whey ultrafiltration.

Experimental setup.

A/Prof D.E. Wiley

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Selected Publications:

• D'Souza, N.M and Mawson, A.J (2000). Evaluation and development of chemical solutions for membrane cleaning in the dairy industry. Proceedings of FEANZ'2000 Technical Conference. The University of Auckland, Auckland, New Zealand, pp.48-51.
• D'Souza, N.M and Wiley, D.E (2003). Whey Ultrafiltration: Effect of operating parameters on flux and rejection. Proceedings of the 5th International Membrane Science and Technology Conference, Sydney, Australia

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