Ultrafiltration for the recovery of proteins from surimi washing water

Oliveira, Dayse Lícia de; Grassi, Thiago Luís Magnani; Paiva, Natália Mingues; Santana, Bruna Nicoleti; Nakamura, Alex Akira; Bermejo‐Poza, Rubén; Ponsano, Elisa Helena Giglio

doi:10.1590/fst.30120

Cited by 3 publications

(1 citation statement)

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“…Ultrafiltration (UF) can prevent the passage of molecules larger than 0.001 µm, as they have membranes with pores between 0.01 -0.001 µm (Carter et al, 2021). UF can retain proteins (Oliveira et al, 2021) and fat, and allows the passage of vitamins, minerals, and lactose. The use of UF to develop dairy products benefits yield, nutritional functionality, and sensory characteristics (Faion et al, 2019).…”

Section: Ultrafiltration (Uf)mentioning

confidence: 99%

A theoretical approach to dairy products from membrane processes

et al. 2022

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Milk is a food rich in nutrients and requires processing that promotes its conservation, such as concentration. The membrane process, as an emerging technology and lower energy consumption, has been applied to concentrate, purify, and adapt milk for fluid consumption or derivatives. The Microfiltration, Ultrafiltration, Nanofiltration, and Reverse Osmosis processes have already been applied to milk and the biggest challenge is in controlling phenomena such as fouling, and polarization influenced by the system's operating conditions. The membrane process has already been used in the production of cheese, ricotta, protein concentrates, powdered milk, and dairy beverages.

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Section: Ultrafiltration (Uf)mentioning

confidence: 99%