ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT

Аннотация
This work offers a view on the outcomes of a study focusing on ultrafiltration of curd whey treated on the basis of the membrane electroflotation method in order to ensure more complete extraction of whey proteins when processing recoverable dairy crude. The feature that makes the method different is the presence of membranes between the anode and the cathode while the machines for membrane electroflotation are designed so that current does not run through the whey. To determine the element composition of whey prior to and after electroflotation the method of electron probe X-ray microanalysis was used. It has been shown that the filtration rate of whey treated through electroflotation nearly doubles up if compared to the initial rate. There has also been detected the dependence related to the impact that the concentration of solids and the pressure have on the filtration rate; besides, the kinetics of the ultrafiltration process has been investigated. The method of electron probe X-ray microanalysis was employed to study the element composition of whey both before and after the electroflotation treatment. The increase in the whey ultrafiltration rate after electroflotation can be explained by a growing Hydrogen index and a reduced concentration of Calcium after electroflotation. Besides, a quantitative physical model of whey ultrafiltration was developed, which takes into view specific features of polarization layer formation. The model implies conditional division of whey flow at the membrane surface into two streams - a normal one and a tangential one. Part of the protein molecules transported by the normal flow settles on the membrane surface while the other part of them remains near the surface up until it is pushed into the whey bulk by protein molecules of the tangential flow. That all mentioned above fixes certain elements of newness in the field of membrane technologies. The study was performed at the Voronezh State University of Engineering Technologies and the North Caucasus Federal University (Russian Federation).
Ключевые слова
Whey, ultrafiltration, electroflotation, membrane technology
СПИСОК ЛИТЕРАТУРЫ
  1. Khramtsov A.G. Fenomen molochnoy syvorotki [Milk whey phenomenon]. St. Petersburg: Professija Publ., 2011. 804 p.
  2. Evdokimov I.A., Zolotareva M.S., Volodin D.N., et al. Efficient technologies for acid milk whey processing. Molochnaya promyshlennost' [Dairy industry], 2007, no. 11, pp. 95-96. (In Russian).
  3. Koh Li Ling A., Nguyen Hanh Thi Hong, Chandrapala Jayani, et al. The use of ultrasonic feed pre-treatment to reduce membrane fouling in whey ultrafiltration. Journal of Membrane Science, 2014, vol. 453, рр. 230-239. DOI: https://doi.org/10.1016/j.memsci.2013.11.006.
  4. Berg Thilo H.A., Knudsen Jes C., Ipsen R., et al. Investigation of consecutive fouling and cleaning cycles of ultrafiltration membranes used for whey processing. International Journal of Food Engineering, 2014, vol. 10, no. 3, pp. 321-325.
  5. Williams P.S., Giddings S.B., and Giddings J.S. Calculation of flow properties and end effects in field-flow fractionation channels by a conformal mapping procedure. Analytical Chemistry, 1986, vol. 58, no. 12, рр. 2397-2403. DOI: DOI: 10.1021/ac00125a010.
  6. Macedo A., Duarte E., and Pinho M. The role of concentration polarization in ultrafiltration of ovine cheese whey. Journal of Membrane Science, 2011, vol. 381, no. 1-2, рр. 34-40. DOI: 10.1016/j.memsci.2011.07.012.
  7. Konrad G., Kleinschmidt T., and Faber W. Ultrafiltration flux of acid whey obtained by lactic acid fermentation. International Dairy Journal, 2012, vol. 22, no. 1, рр. 73-77. DOI: 10.1016/j.idairyj.2011.08.005.
  8. Dı́aza O., Pereira C.D., and Cobos A. Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products. Food Hidrocolloids, 2004, vol. 18, no. 4, рр. 601-610. DOI: 10.1016/j.foodhyd.2003.10.003.
  9. Lee D.N. and Merson R.L. Examination of cottage cheese whey proteins by scanning electron microscopy relationship to membrane fouling during ultrafiltration. Journal of Dairy Science, 1975, vol. 58, no. 10, рр. 1423-1432.
  10. Antipov S.T., Titov S.A., Lavrenov A.L., and Soldatenko S.A. Prosvechivayushchaya elektronnaya mikroskopiya polyarizatsionnykh sloev, obrazuyushchikhsya pri ul''trafil''tratsii molochnoy syvorotki [Transmitting electron microscopy of polarization layers formed during ultrafiltration of milk whey]. Khranenie i pererabotka selkhozsyria [Storage and processing of farm products], 2009, no. 4, pp. 23-25.
  11. Marcus C.R., B. Olivier, and de Haan Edward HF. Whey protein rich in α-lactalbumin increases the ratio of plasma tryptophan to the sum of the other large neutral amino acids and improves cognitive performance in stress-vulnerable subjects. The American Journal of Clinical Nutrition, 2002, vol. 75, no. 6, pp. 1051-1056.
  12. Permyakov E.A. and Berliner L.J. α-Lactalbumin: structure and function. FEBS Lett, 2000, vol. 473, no. 3, pp. 269-274. DOI: 10.1016/S0014-5793(00)01546-5.
  13. Beattie D. Using RO/CEDI to Meet USP 24 on Chloraminated Feed Water Ultrapure Water Expo 2001 Technical Program. Philadelphia, PA, April 2-4, 2001, p. 216.
  14. Evdokimov I.A., Volodin D.N., and Dykalo N.Ya. Elektrodializ - perspektivnyy metod pererabotki molochnoy syvorotki [Electrodialysis is a promising method for processing whey]. Pererabotka moloka [Milk Processing[, 2001, no. 2, pp. 5-7.
  15. Gorlov I.F., Khramtsov A.G., Titov S.A., et al. High tech of controlled pumping into whole muscle meat food. Modern Applied Science, 2015, vol. 9, no. 10, рр. 27-33. DOI: 10.5539/mas.v9n10p27.
  16. Hiddink I., de Boer R., and Nooy P.F.C. Effect of various pretreatment on the ultrafiltration of sweet cheese whey at about 55C. Milchwissenschaft, 1981, vol. 36 , pp. 657-663.
  17. Mulder M. Basic principles of membrane technology. Dordrecht: Kluwer academic publishers, 1995. 510 p.
  18. Ye A. and Singh H. Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate. Food Hydrocolloids, 2000, vol. 14, no. 4, рр. 337-346. DOI: 10.1016/S0268-005X(00)00010-2.
  19. Dickinson E. and Krishna S. Aggregation in a concentrated model protein system: a mesoscopic simulation of β-casein self-assembly. Food Hydrocolloids, 2001, vol. 15, no. 2, рр. 107-115. DOI: 10.1016/S0268-005X(00)00057-6.
  20. Boulet M., Britten M., and Lamarche F. Aggregation of some food proteins in aqueous dispersions: effects of concentration, pH and ionic strength. Food Hydrocolloids, 2000, vol. 14, no. 2, рр. 135-144. DOI: 10.1016/S0268-005X(99)00059-4.
  21. Arunkumar A., and Etzel Mark R. Negatively charged tangential flow ultrafiltration membranes for whey protein concentration. Journal of Membrane Science, 2015, vol. 475, pp. 340-348. DOI: 10.1016/j.memsci.2014.10.049.
  22. Seely S. Is calcium excess in Western diet a major cause of arterial disease. International Journal of cardiology, 1991, vol. 33, pp. 191-198.
Как цитировать?
Evdokimov I.A., Titov S.A., Polyansky K.K., and Saiko D.S. Ultrafiltration concentrating of curd whey after electroflotation treatment. Foods and Raw Materials, 2017, vol. 5, no. 1, pp. 131–136. DOI: 10.21179/2308-4057-2017-1-131-136.
О журнале