Demineralization of salted whey by electrodialysis.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00023782" target="_blank" >RIV/60461373:22330/10:00023782 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Demineralization of salted whey by electrodialysis.

Popis výsledku v původním jazyce

Whey is a by-product from the production of cheese or curd, nowadays one of the main products in dairy industry. However, the utilization of whey is limited by its high content of salts. Demineralization is therefore necessary for further processing of whey. In this study, a special attention was paid to desalination of whey with added salt (1-3% w/w NaCl). The aim was to simulate processing of whey from the industial production of Cheddar and blue veined cheeses. In our experiments we used fresh cheesewhey obtained after rennet coagulation. Whey was microfiltrated on filtration unit ARNO 700 (Mikropur a.s., Hradec Králové, Czech Republic) with a tubular three channel ceramic TAMI-Industries membrane (1.4 ?m; 35 °C; 0.125 MPa). Sodium chloride was then added to a part of whey to obtain salted whey. All types of whey were consequently desalted by electrodialysis (ED). We used a lab-scale electrodialysis unit ED-Z mini (Mega a.s., Stráž pod Ralskem, Czech Republic) to remove ions from n

Název v anglickém jazyce

Demineralization of salted whey by electrodialysis.

Popis výsledku anglicky

Whey is a by-product from the production of cheese or curd, nowadays one of the main products in dairy industry. However, the utilization of whey is limited by its high content of salts. Demineralization is therefore necessary for further processing of whey. In this study, a special attention was paid to desalination of whey with added salt (1-3% w/w NaCl). The aim was to simulate processing of whey from the industial production of Cheddar and blue veined cheeses. In our experiments we used fresh cheesewhey obtained after rennet coagulation. Whey was microfiltrated on filtration unit ARNO 700 (Mikropur a.s., Hradec Králové, Czech Republic) with a tubular three channel ceramic TAMI-Industries membrane (1.4 ?m; 35 °C; 0.125 MPa). Sodium chloride was then added to a part of whey to obtain salted whey. All types of whey were consequently desalted by electrodialysis (ED). We used a lab-scale electrodialysis unit ED-Z mini (Mega a.s., Stráž pod Ralskem, Czech Republic) to remove ions from n

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/FR-TI1%2F470" target="_blank" >FR-TI1/470: *Progresivní technologie zpracování slané syrovátky z výroby sýrů</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

CHISA 2010

ISBN

978-80-02-02210-7

ISSN

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e-ISSN

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Počet stran výsledku

11

Strana od-do

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Název nakladatele

Process Engineering Publisher, Novosad, J.

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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