Naslov
Optimising process parameters of sweet whey ultrafiltration

Autori
Barukčić, Irena, Časek, Dražen, Vahčić, Nada, Božanić, Rajka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of Abstracts - Natural resources, green technology & sustainable development 2 / Radojčić Redovniković, Ivana, Radošević, Kristina, Jakovljević, Tamara, Stojaković, Renata, Gaurina Srček, Višnja, Erdec Hendrich, Dina - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2016, 63-69

ISBN
978-953-6893-03-4

Skup
GREEN 2016

Mjesto i datum
Zagreb, Hrvatska, 05.10.2016. - 07.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
concentration factor; membrane; ultrafiltration; whey; whey proteins

Sažetak
The aim of this work was to optimise whey ultrafiltration at two different temperatures, more precisely at 25°C and at 40°C. Thereat several factors which determine ultrafiltration efficiency were optimised and investigated with the optimal transmembrane pressure and the flow inlet of whey through the module being among the most important ones. After preliminary experiments, regardless of the process temperature two regimes of transmembrane pressure and flow inlet were chosen - 0.8 bar and 0.6 L/min and 1.2 bar and 1 L/min respectively. Subsequently, whey was subjected to ultrafiltration at those specific conditions and the obtained whey concentrate composition was analysed. The highest factor of concentration (5.73) was achieved at 40°C and at higher flow inlet and transmembrane pressure in comparison (0.6 L/min and 1.2 bar and 1 L/min) and was followed by the concentration factor (5.17) achieved at 25°C and the same processing conditions. Membrane fouling was significant at both temperatures and regimes, but was somewhat lower at milder processing conditions i.e. 0.8 bar and 0.6 L/min. Regarding all of the obtained results the most appropriate regime for ultrafiltration of sweet whey appeared to be at 40°C and 1.2 bar and 1 L/min.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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