A study of filtration kinetics and separation efficiency during whey purification and fractionation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024433" target="_blank" >RIV/60461373:22330/10:00024433 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
A study of filtration kinetics and separation efficiency during whey purification and fractionation
Original language description
Quality, composition and properties of food materials are very changeable and shifting in accordance with external parameters such as origin, locality, technology, weather and seasonal conditions and many others. Therefore to suggest a technology and estimate an efficiency and output it is necessary to carry out at least some preliminary tests with real raw material. The aim of this study was to verify behaviour of ultrafiltration and nanofiltration membranes during separation, purification and fractionation of whey from Czech dairies. Samples of model solutions containing lactose and salts as well as whey of different quality from various dairies were purified by two or three step ultrafiltration on inorganic membranes (Membralox (Pall); cut-off 5 kDa, 20 nm, 100 nm, 200 nm and 500 nm) followed by nanofiltration of obtained permeate on polymeric membranes Desal DL and Desal DK (GE Osmonics) and NF-245 (Dow Chemical Company). The filtration kinetics and quality of obtained products wer
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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