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ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT

Evdokimov I.A ; Titov S.A ; Polyansky K.K ; Saiko D.S

Foods and Raw Materials, 01 June 2017, Vol.5(1), pp.131-136 [Periódico revisado por pares]

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  • Título:
    ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT
  • Autor: Evdokimov I.A ; Titov S.A ; Polyansky K.K ; Saiko D.S
  • Assuntos: Whey ; Ultrafiltration ; Electroflotation ; Membrane Technology
  • É parte de: Foods and Raw Materials, 01 June 2017, Vol.5(1), pp.131-136
  • Descrição: This work offers a view on the outcomes of a study focusing on ultrafiltration of curd whey treated on the basis of the membrane electroflotation method in order to ensure more complete extraction of whey proteins when processing recoverable dairy crude. The feature that makes the method different is the presence of membranes between the anode and the cathode while the machines for membrane electroflotation are designed so that current does not run through the whey. To determine the element composition of whey prior to and after electroflotation the method of electron probe X-ray microanalysis was used. It has been shown that the filtration rate of whey treated through electroflotation nearly doubles up if compared to the initial rate. There has also been detected the dependence related to the impact that the concentration of solids and the pressure have on the filtration rate; besides, the kinetics of the ultrafiltration process has been investigated. The method of electron probe...
  • Idioma: Inglês

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