Studying of interrelation of the rate of demineralization of acid milk serum from changes in the voltage of the process
Abstract
Nowadays the processing of secondary dairy raw materials has increased because of risen dairy manufacturing. The most prevalent milk by-product is whey. But using of whey is inhibited by its acidity. One of the modern way to neutralize the acidity of curd cheese whey is electrodialysis. In this work the process of demineralization of acid curd whey on an electrodialysis unit is investigated. During the experiments it was found that there is a direct correlation between the conductivity of the product and the content of lactic acid. The level of the process voltage is determined, which ensures the maximum performance of the equipment.
Supporting agencies: This work was supported by the program of Ministry of Youth Education and Sports of the Czech Republic [project No. LO1418]; Progressive department of Membrane Innovation Centre using the infrastructure of the Membrane Innovation Centre
About the Authors
O. V. Dymar
RUE “Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Dymar Oleg V. – ing., Рh.D, doctor of Technical sciences, assistant professor, Chief Researcher, technical director in the representative office “MEGA a.s.” (Czech Republic) in the Republic of Belarus.
Belarus
Dymar Oleg V. – ing., Рh.D, doctor of Technical sciences, assistant professor, Chief Researcher, technical director in the representative office “MEGA a.s.” (Czech Republic) in the Republic of Belarus.
M. R. Yakovleva
Mogilev State University of food technologies
Belarus
Belarus
Yakovleva Mariya R. – student
3, Schmidt Ave., 212027, Mogilev
A. Merkel
MemBrain s.r.o
Czech Republic
Czech Republic
Merkel Arthur – engineer MemBrain s.r.o
Straz pod Ralskem
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Review
For citations:
Dymar O.V., Yakovleva M.R., Merkel A. Studying of interrelation of the rate of demineralization of acid milk serum from changes in the voltage of the process. Food Industry: Science and Technology. 2019;12(1):74-79. (In Russ.)
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