Ultrafiltration Concentrating of Curd Whey After Electroflotation Treatment

Евдокимов, И. А.; Титов, С. А.; Polyansky, K.K.; Сайко, Д. С.

doi:10.21179/2308-4057-2017-1-131-136

Cited by 5 publications

(3 citation statements)

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“…Electroflotation is used in food technology to extract proteins from multicomponent aqueous mixtures. 10 Flotation is efficient provided that the floating bubbles have a sufficient lifetime for particle-bubble adhesion to occur. 11−15 Here, the size of bubbles plays a key role because even micron-sized bubbles have insufficient lifting power and the same being true a fortiori for nanobubbles.…”

Section: Introductionmentioning

confidence: 99%

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Shaking-Induced Aggregation and Flotation in Immunoglobulin Dispersions: Differences between Water and Water–Ethanol Mixtures

et al. 2020

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Structural characterization by three complementary methods of laser diagnostics (dynamic light scattering, laser phase microscopy, and laser polarimetric scatterometry) has established that shaking of immunoglobulin G (IgG) dispersions in water and ethanol–water mixtures (36.7 vol %) results in two effects. First, it intensifies the aggregation of IgG macromolecules. Second, it generates bubbles with a size range that is different in each solvent. The aggregation is enhanced in ethanol–water mixtures because of IgG denaturation. IgG aggregates have a size of ∼300 nm in water and ∼900 nm in ethanol–water mixtures. The flotation of IgG is much more efficient in water. This can be explained by a better adsorption of IgG particles (molecules and aggregates) on bubbles in water as compared to ethanol–water mixtures. Bulk nanobubbles and their association with IgG aggregates were visualized by laser phase microscopy in water but were not detected in ethanol–water mixtures. Therefore, the nanobubble flotation mechanism for IgG aggregates acting in water is not feasible for ethanol–water mixtures.

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Section: Introductionmentioning

confidence: 99%

“…Shaking-induced flotation gives results similar to electroflotation, where bubbles are also formed during electrolysis. Electroflotation is used in food technology to extract proteins from multicomponent aqueous mixtures …”

Section: Introductionmentioning

confidence: 99%

Shaking-Induced Aggregation and Flotation in Immunoglobulin Dispersions: Differences between Water and Water–Ethanol Mixtures

et al. 2020

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“…Рассмотрев принцип работы схемы, по формуле (19) вычислим объем образованной сыворотки на предприятиях: сыв 100 %…”

Section: результаты и обсуждениеunclassified

Development of a technological scheme and economic justification of ultrafiltration purification and concentration of cheese whey

Лазарев

Родионов

Khromova

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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The paper proposes an engineering calculation method, on the basis of which it was proposed to use three ultrafiltration units connected in series for the ultrafiltration separation of cheese whey components. These installations operated in a continuous cycle, which contained membrane devices with the calculated parameters. This paper describes a scheme for obtaining whey protein concentrate from cheese whey formed during the processing of milk into rennet cheese. The scheme works on a tubular ultrafiltration apparatus - it was accepted for development at ChS VERO LLC. In our proposed scheme, an electrodialysis unit is used, since this unit has more advantages than others. The advantage of the electrodialysis unit is the demineralization of technological solutions with a high dry matter content (concentrated whey, gelatin, sugar syrup, chicory syrup, glycerin) and tolerance. The productivity of the selected electrodialysis plant allows the concentrated volume to be brought to a demineralization level of 80% in about 1 hour. The work describes in detail the scheme of the concentration line for LLC "VEKSHA" and LLC "ChS" VERO "with obtaining dry whey concentrate, including a tube-type ultrafiltration apparatus. Also substantiated is the value determined by the ratio of the results of production and labor costs and funds for the production of cheese whey for LLC "ChS" VERO "and LLC" VEKSHA ". The expected economic effect from the introduction of the line will be 4200 thousand rubles. for LLC "VEKSHA" and 980 thousand rubles. for LLC "ChS" VERO "per year in prices of 2021.

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Electroflotation for Treatment of Industrial Wastewaters: A Focused Review

Mohtashami

Shang

2019

Environ. Process.

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Ultrafiltration Concentrating of Curd Whey After Electroflotation Treatment

Cited by 5 publications

References 0 publications

Shaking-Induced Aggregation and Flotation in Immunoglobulin Dispersions: Differences between Water and Water–Ethanol Mixtures

Shaking-Induced Aggregation and Flotation in Immunoglobulin Dispersions: Differences between Water and Water–Ethanol Mixtures

Development of a technological scheme and economic justification of ultrafiltration purification and concentration of cheese whey

Electroflotation for Treatment of Industrial Wastewaters: A Focused Review

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