The impact of integrated nanofiltration and electrodialytic processes on the chemical composition of sweet and acid whey streams

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F28676092%3A_____%2F21%3AN0000027" target="_blank" >RIV/28676092:_____/21:N0000027 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/abs/pii/S026087742100025X" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S026087742100025X</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2021.110500" target="_blank" >10.1016/j.jfoodeng.2021.110500</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The impact of integrated nanofiltration and electrodialytic processes on the chemical composition of sweet and acid whey streams

Popis výsledku v původním jazyce

High content of minerals and organic acids poses problems with further utilization of the whey, especially acid whey streams. Thus, preliminary desalination and deacidification of the whey is a necessary step before further processes. In this work the effect of the desalination of two types of whey by nanofiltration followed by electrodialysis is demonstrated. Mineral profile of the whey as well as content of the main organic acids at each stage of desalination are analyzed. It is shown, that during nanofiltration the mineral content reduces up to 27–28% for both types of whey, thereby the efficiency of cation removal decreases as follows K+~Na+≫Ca2+>Mg2+, among anions the highest reduction was noted for monovalent Cl−. Followed electrodialysis increases desalination degree up to 88% for sweet whey and 91% for acid whey, which provides a high removal of minerals and organic acids. It is shown that content of lactic acid in acid whey decreases by 35% after nanofiltration and by 88% after combination of nanofiltration and electrodialysis. The differences in ions reduction during the processes between two types of whey are noticed. Acid whey powders with different desalination degrees are analyzed. The water content, average particle size and degree of aggregation are lower when the degree of the desalination of feed whey is higher.

Název v anglickém jazyce

The impact of integrated nanofiltration and electrodialytic processes on the chemical composition of sweet and acid whey streams

Popis výsledku anglicky

High content of minerals and organic acids poses problems with further utilization of the whey, especially acid whey streams. Thus, preliminary desalination and deacidification of the whey is a necessary step before further processes. In this work the effect of the desalination of two types of whey by nanofiltration followed by electrodialysis is demonstrated. Mineral profile of the whey as well as content of the main organic acids at each stage of desalination are analyzed. It is shown, that during nanofiltration the mineral content reduces up to 27–28% for both types of whey, thereby the efficiency of cation removal decreases as follows K+~Na+≫Ca2+>Mg2+, among anions the highest reduction was noted for monovalent Cl−. Followed electrodialysis increases desalination degree up to 88% for sweet whey and 91% for acid whey, which provides a high removal of minerals and organic acids. It is shown that content of lactic acid in acid whey decreases by 35% after nanofiltration and by 88% after combination of nanofiltration and electrodialysis. The differences in ions reduction during the processes between two types of whey are noticed. Acid whey powders with different desalination degrees are analyzed. The water content, average particle size and degree of aggregation are lower when the degree of the desalination of feed whey is higher.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

—

Svazek periodika

neuveden

Číslo periodika v rámci svazku

298

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

1-8

Kód UT WoS článku

000636211700010

EID výsledku v databázi Scopus

2-s2.0-85099781208