ISOLATION OF PROTEIN MINERAL CONCENTRATES AT ELECTROPHYSICAL PROCESSING OF WHEY IN STATIONARY REGIME
The paper deals with the study of isolation of protein mineral concentrates at the electrophysical processing of whey, which is practically important for food industry, as one. In the focus of attention were variations of the: electric current strength, energy consumption, pH values, and the degree...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2016-10-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201603&vol=3&aid=4449 |
| Summary: | The paper deals with the study of isolation of protein mineral concentrates at the electrophysical processing of whey, which is practically important for food industry, as one. In the focus of attention were variations of the: electric current strength, energy consumption, pH values, and the degree of the isolations of proteins at different current densities. As a result, the optimal degree of the isolation of proteins at the stationary regime was determined, which heavily depends on the primary processing of milk as well as on the solid matter content and protein of the initial whey. |
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| ISSN: | 1582-540X 1582-540X |