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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

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

International Dairy Journal

ISSN

0958-6946

e-ISSN

—

Svazek periodika

neuveden

Číslo periodika v rámci svazku

117

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

1-8

Kód UT WoS článku

000634960800017

EID výsledku v databázi Scopus

2-s2.0-85100652062