Electrodialysis Application of the Ultrafiltration Permeate of Milk Before and After Reverse Osmosis

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919811" target="_blank" >RIV/60461373:22330/19:43919811 - isvavai.cz</a>

Výsledek na webu

<a href="https://onlinelibrary.wiley.com/doi/full/10.1002/ceat.201800597" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1002/ceat.201800597</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/ceat.201800597" target="_blank" >10.1002/ceat.201800597</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Electrodialysis Application of the Ultrafiltration Permeate of Milk Before and After Reverse Osmosis

Popis výsledku v původním jazyce

Ultrafiltered (UF) milk permeate was concentrated by reverse osmosis (RO). UF and UF + RO samples were then desalted by electrodialysis (ED) to three levels of desalination: 1, 2.5, and 4 % of ash in the dry matter. Ions were analyzed by a new high-performance liquid chromatography method, which enables simultaneous estimation of cations and anions. ED of UF permeate has some advantages over that of UF + RO samples, including a shorter ED time and a higher average salt flow rate, but RO treatment of UF permeate before ED enables the processing of larger volumes of UF permeate. Therefore, ED of milk permeate, particularly after RO, improves the handling characteristics and may offer advantages for further processing of secondary dairy products. © 2019 WILEY-VCH Verlag GmbH &amp; Co. KGaA, Weinheim

Název v anglickém jazyce

Electrodialysis Application of the Ultrafiltration Permeate of Milk Before and After Reverse Osmosis

Popis výsledku anglicky

Ultrafiltered (UF) milk permeate was concentrated by reverse osmosis (RO). UF and UF + RO samples were then desalted by electrodialysis (ED) to three levels of desalination: 1, 2.5, and 4 % of ash in the dry matter. Ions were analyzed by a new high-performance liquid chromatography method, which enables simultaneous estimation of cations and anions. ED of UF permeate has some advantages over that of UF + RO samples, including a shorter ED time and a higher average salt flow rate, but RO treatment of UF permeate before ED enables the processing of larger volumes of UF permeate. Therefore, ED of milk permeate, particularly after RO, improves the handling characteristics and may offer advantages for further processing of secondary dairy products. © 2019 WILEY-VCH Verlag GmbH &amp; Co. KGaA, Weinheim

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Chemical Engineering and Technology

ISSN

0930-7516

e-ISSN

—

Svazek periodika

42

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

7

Strana od-do

867-873

Kód UT WoS článku

000462235100021

EID výsledku v databázi Scopus

2-s2.0-85062562339