Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C

master's thesis

• Title (english): Optimizing of the whey ultrafiltration at themperature 25°C
• Author: Dražen Časek
• 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: 2012-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovoga rada bila je optimiranje procesa ultrafiltracije pri temperaturi od 25°C u smislu određivanja optimalnog transmembranskog tlaka i protoka ulazne sirutke kroz modul. Preliminarnim pokusom odabrane su dvije vrijednosti transmembranskog tlaka i ulaznog protoka od 0,8 bara i 0,6 L/min, odnosno 1,2 bara i 1L/min. U daljnjim pokusima pri tim uvjetima ultrafiltrirana je sirutka i analiziran sastav dobivenih koncentrata. Niži protok i transmembranski tlak pokazali su se bolji jer je postignut faktor koncentriranja proteina od 5,73, nasuprot 5,17 pri višem protoku i transmembranskom tlaku. Začepljivanje membrane je bilo značajno pri oba pokusa, a zabilježeno je nešto manje začepljenje pri blažim uvjetima filtracije. Udio ostalih komponenata u koncentratu (laktoze, masti, suhe tvari i mineralnih tvari) bio je podjednak pri oba procesna uvjeta.

Abstract (english)

The aim of this work was optimizing of the whey ultrafiltration at the 25 °C regarding determination of the optimal transmembrane pressure and the flow inlet of whey through the module. After preliminary experiments, two values of transmembrane pressure and flow inlet were chosen: 0.8 bar and 0.6 L/min as well as 1.2 bar and 1 L/min. In further experiments at those conditions the whey is ultrafiltered, and composition of whey concentrate is analysed. Higher factor of concentration (5.73) was achieved at lower flow inlet and transmembrane pressure in comparison with 5.17 at the higher process conditions. Membrane clogging was significant at both experiments, and was a little bit lower at lower conditions. Share of the other components (lactose, fats, dray matter and minerals) in the concentrate were approximately the same in both process conditions.

• Keywords: ultrafiltracija; sirutka; proteini sirutke; membrana; faktor koncentriranja
• Keywords (english): ultrafiltration; whey; whey proteins; membrane; concentration factor
• Language: croatian
• URN:NBN: urn:nbn:hr:159:377174
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-08 10:21:23