Optimiranje procesa mikrofiltracije sirutke pri temperaturi 40 °C

master's thesis

• Title (english): Process optimization of whey microfiltration at 40 °C
• Author: Ivana Abramović
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2011-12-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Namjera ovog rada bila je ispitati utjecaj mikrofiltracije na poboljšanje bakteriološke kakvoće slatke sirutke. Ispitivanje se provodilo pri 40°C, pri tri različita transmembranska tlaka (0,5, 1, i 1,5 bar) i različitim iskorištenjima procesa kako bi se utvrdilo pri kojim uvjetima su dobiveni najbolji rezultati. Određeni su sastav i bakteriološka kakvoća nativne sirutke prije provedene mikrofiltracije. Učinkovitost procesa mikrofiltracije uspoređena je s učinkovitošću pasterizacije pri temperaturi 73°C u trajanju 20 sekundi. Najveća redukcija ukupnog broja mikroorganizama je iznosila 3,6 log a ostvarena je pri tlaku 1,5 bar i ulaznom protoku sirutke 70 Lh. Iskorištenje procesa pri ovim uvjetima iznosilo je 17%. Prosječna redukcija broja živih bakterija u pokusima iznosila je 99,69%.

Abstract (english)

The intention of this study was to examine the impact of microfiltration to improve the bacteriological quality of sweet whey. Testing was conducted at 40°C using three different pressures (0.5, 1, and 1.5 bar) to determine conditions which would give the best results. Composition and bacteriological quality of whey was measured before microfiltration. Efficiency of the filtration process was compared to pasteurization at 73°C for 20 seconds. The greatest reduction in the total number of microorganisms was 3.6 log at a pressure of 1.5 bar and the inlet flow of whey of 70 Lh. Yield of the process at these conditions amounted 17%. The average reduction in the number of live bacteria in the experiments was 99.69%.

• Keywords: sirutka; mikrofiltracija; permeat; retentat; redukcija broja bakterija
• Keywords (english): whey; microfiltration; permeate; retentate; microorganisms reduction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:176195
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 08:17:16