Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C

master's thesis

• Title (english): Process optimization of whey microfiltration at 20°C
• Author: Marija Šućurović
• 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

Cilj ovog rada bio je optimirati primjenu mikrofiltracije u obradi sirutke, a u svrhu osiguranja maksimalne mikrobiološke kvalitete. Istraživanje je provedeno pri temperaturi 20°C prema zadanim procesnim parametrima u smislu određivanja optimalnog transmembranskog tlaka i iskorištenja procesa. Pri svakom pokusu mjeren je protok kroz membranu, a u svim izuzetim uzorcima određivan je ukupan broj mikroorganizama. Nadalje, učinkovitost procesa mikrofiltracije uspoređena je s učinkovitošću pasterizacije pri temperaturi 73°C u trajanju 20 sekundi.. Tako je najbolja redukcija ukupnog broja mikroorganizama (3,8 log) postignuta pri transmembranskom tlaku 1,5 bar i ulaznom protoku 29 Lh-1 što je ujedno i najbliže učinku pasterizacije. Ustanovljeno je da se membranom veličine pora 0,45 μm može postići prosječna redukcija ukupnog broja mikroorganizama oko 99,86 %.

Abstract (english)

The aim of this study was optimizing microfiltration in the processing of whey, in order to ensure maximum microbiological quality. The study was conducted at a temperature of 20°C according to the given process parameters in terms of determining the optimal transmembrane pressure and process yield. In each experiment flow rate was measured through the membrane and in all samples was total number of microorganisms determined. Efficiency of the filtration process was compared to pasteurization at 73°C for 20 seconds. Best microbial reduction (3.8 log) was achieved at a pressure of 1,5 bar and the inlet flow of whey of 29 Lh, which is also the nearest effect to reduction achieved by pasteurization. It was found that the use of membrane pore size 0.45 μm can achieve an average microbial removal approximately of 99.86%.

• Keywords: mikrofiltracija; sirutka; mikrobna redukcija; protok sirutke; procesni parametri
• Keywords (english): microfiltration; whey; microbial reduction; whey permeation; process parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:319549
• 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 09:41:10