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The effect of acid whey composition on the removal of calcium and lactate during electrodialysis

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F28676092%3A_____%2F21%3AN0000030" target="_blank" >RIV/28676092:_____/21:N0000030 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.sciencedirect.com/science/article/abs/pii/S0958694621000133" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S0958694621000133</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.idairyj.2021.104985" target="_blank" >10.1016/j.idairyj.2021.104985</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The effect of acid whey composition on the removal of calcium and lactate during electrodialysis

  • Original language description

    This study investigated the effect of compositional differences in acid whey from cottage cheese (CAW), quark (QAW), lactose free skyr (LFAW) and normal skyr (NAW) on the rate and extension of deacidification, demineralization and energy consumption during electrodialysis at 10V for 180 min. The results showed that the presence of minor amounts of carbohydrates, proteins and salts in acid whey influenced both the removal of lactate and minerals. Under the same processing conditions, 91% of lactate was removed from CAW while only 78% from QAW, which had the highest phosphate concentration. 80% of K+ and 80% of Mg2+ and Ca2+ were removed faster in CAW likely due to the highest whey protein concentration. Furthermore, lower Mg2+ and Ca2+ were removed from whey with high concentrations of sugars (LFAW). The energy consumption was found to be most dependent on conductivity and therefore lowest for CAW and highest for QAW.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2021

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    International Dairy Journal

  • ISSN

    0958-6946

  • e-ISSN

  • Volume of the periodical

    neuveden

  • Issue of the periodical within the volume

    117

  • Country of publishing house

    NL - THE KINGDOM OF THE NETHERLANDS

  • Number of pages

    8

  • Pages from-to

    1-8

  • UT code for WoS article

    000634960800017

  • EID of the result in the Scopus database

    2-s2.0-85100652062