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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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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
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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