The effect of applied conditions on whey separation and fractionation using ultra- and nanofiltration
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892893" target="_blank" >RIV/60461373:22330/11:43892893 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of applied conditions on whey separation and fractionation using ultra- and nanofiltration
Original language description
Whey contains more than the half of the solids of the original whole milk, including whey protein and most of lactose, minerals and water soluble vitamins. However, it is still often considered as a waste product of the dairy industry. Membrane separations can be applied in order to fractionate, purify, and concentrate whey components. The influences of process conditions during nano- and ultrafiltration (pH, temperature, pressure, composition, membrane type) on filtration kinetics, rejection and product quality (content of lactose, ions, proteins) were observed during filtration of three different types of filtration media (natural whey, model whey, dried sweet whey). All ultrafiltrations were carried out on ceramic tubular membranes (Membralox, Pall;cut-off 500, 200, 100 nm and 5 kDa) in one or multiple step ultrafiltration. Obtained permeates and/or model solutions were purified by nanofiltration on three types of polymeric membranes; Desal DL (GE Osmonics), NF-245 (Dow Chemical Co
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/FR-TI1%2F470" target="_blank" >FR-TI1/470: *Progressive technology of salty cheese whey processing</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of the 11th International Congress on Engineering and Food
ISBN
978-960-89789-5-9
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
1-6
Publisher name
Cosmosware
Place of publication
Atény
Event location
Atény
Event date
May 22, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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