Evaluation of the electrodialytic whey desalination effectivity at different temperatures

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F28676092%3A_____%2F21%3AN0000033" target="_blank" >RIV/28676092:_____/21:N0000033 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.iontransportconf.ru/" target="_blank" >https://www.iontransportconf.ru/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of the electrodialytic whey desalination effectivity at different temperatures

Popis výsledku v původním jazyce

Sweet whey, which is a by-product of the production of hard and semi-hard cheeses, is one of the most important sources of lactose, calcium, proteins, and soluble vitamins, making it an important source of valuable nutrients for food applications.In the production of cheese, whey is formed in an amount of about 9:1 in relation to the main product. Due to the large volume of production, the question of whey processing and further use is acute. Previously, whey had no nutritional value due to the lack of worked-out processes of its processing, in connection with which it was disposed by discharging into wastewater. The main problem for whey application is the high content of mineral salts as well as organic acids, which leads to a salty taste of the final product and difficulties in further processing. The high salts and organic acids of whey content are solved by partial demineralization. For demineralization processes such as nanofiltration (NF), ion exchange (IEX), electrodialysis (ED) are most widely used. The demineralization of sweet whey in the ED process occurs through the transfer of ions in solution through several pairs of semipermeable anion- and cation-exchange membranes containing charged functional groups under the action of an electric potential difference. As a result of the ED, there is almost complete removal of monovalent ions and a significant part of multivalent ions such as Ca2+, Mg2+, HxPO4(3-x), HxSO4(2-x) etc.

Název v anglickém jazyce

Evaluation of the electrodialytic whey desalination effectivity at different temperatures

Popis výsledku anglicky

Sweet whey, which is a by-product of the production of hard and semi-hard cheeses, is one of the most important sources of lactose, calcium, proteins, and soluble vitamins, making it an important source of valuable nutrients for food applications.In the production of cheese, whey is formed in an amount of about 9:1 in relation to the main product. Due to the large volume of production, the question of whey processing and further use is acute. Previously, whey had no nutritional value due to the lack of worked-out processes of its processing, in connection with which it was disposed by discharging into wastewater. The main problem for whey application is the high content of mineral salts as well as organic acids, which leads to a salty taste of the final product and difficulties in further processing. The high salts and organic acids of whey content are solved by partial demineralization. For demineralization processes such as nanofiltration (NF), ion exchange (IEX), electrodialysis (ED) are most widely used. The demineralization of sweet whey in the ED process occurs through the transfer of ions in solution through several pairs of semipermeable anion- and cation-exchange membranes containing charged functional groups under the action of an electric potential difference. As a result of the ED, there is almost complete removal of monovalent ions and a significant part of multivalent ions such as Ca2+, Mg2+, HxPO4(3-x), HxSO4(2-x) etc.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

20901 - Industrial biotechnology

Projekt

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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 statě ve sborníku

Ion Transport in Organic and Inorganic Membranes

ISBN

978-5-6042418-8-2

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

207-209

Název nakladatele

Kuban State University

Místo vydání

Krasnodar

Místo konání akce

Sochi, Russian Federation

Datum konání akce

25. 9. 2021

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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