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Surface Engineering and Applied Electrochemistry

Erschienen in:

01.12.2023

Electroactivation: An Advanced Method of Processing of Whey with Medium Protein Content

verfasst von: I. V. Paladii, E. G. Vrabie, M. K. Bologa, V. G. Vrabie, T. G. Stepurina, A. A. Polikarpov, K. G. Sprinchan

Erschienen in: Surface Engineering and Applied Electrochemistry | Ausgabe 6/2023

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Abstract

The results of the studies of electroactivation, an emerging method of nonwaste processing of secondary dairy products, namely, whey with a medium protein content, in order to recover whey proteins into protein mineral concentrates, are presented. Processing was carried out in electrolyzers with different ratios of the volume of the processed whey to the surface of the electrode/cathode with different constructive and geometric parameters, which influences the specific energy consumption per unit volume. The main purpose was the maximum recovery of whey proteins into protein mineral concentrates at low energy costs, and the exclusion of “dead” or inefficient zones of diaphragm electrolyzers. The degree of the recovery of whey protein depending on the pH values, the redox potential, and the temperature during electroactivation was analyzed. This justifies the optimization of the technical parameters of electrolyzers for whey with a medium protein content.

Vorheriger Artikel Peculiarities of Transfer and Heat Losses of Electromagnetic Energy in the Two-Wire Overhead Line with Alternating Electric Conduction Current

Nächster Artikel Preparation of L(+)-Lactic Acid upon Electroactivation of Serum

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Titel: Electroactivation: An Advanced Method of Processing of Whey with Medium Protein Content
verfasst von: I. V. Paladii
E. G. Vrabie
M. K. Bologa
V. G. Vrabie
T. G. Stepurina
A. A. Polikarpov
K. G. Sprinchan
Publikationsdatum: 01.12.2023
Verlag: Pleiades Publishing
Erschienen in: Surface Engineering and Applied Electrochemistry / Ausgabe 6/2023
Print ISSN: 1068-3755
Elektronische ISSN: 1934-8002
DOI: https://doi.org/10.3103/S1068375523060145

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