Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Georges Daufin"'
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2008, 91, pp.4062-4074. ⟨10.3168/jds.2007-0931⟩
Journal of Dairy Science, American Dairy Science Association, 2008, 91, pp.4062-4074. ⟨10.3168/jds.2007-0931⟩
Milk fat is considered to be the main limiting component of the kinetics of dairy wastewater anaerobic digestion. The objective of this work was to give a better understanding of the nonelucidated anaerobic degradation steps of milk fat. For that pur
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2007, 17 (4), pp.403-411. ⟨10.1016/j.idairyj.2006.04.008⟩
International Dairy Journal, Elsevier, 2007, 17 (4), pp.403-411. ⟨10.1016/j.idairyj.2006.04.008⟩
During the cleaning in place with recycled cleaning solutions, an increase of suspended solids (SS) and a decrease of the surface tension ( γ ) of caustic soda (NaOH) solutions were observed for various types of dairy equipment. The decrease of γ w
Publikováno v:
Le Lait. 83:439-451
Acid casein whey is a co-product of casein manufacture that contains a protein, α-lactalbumin, with high nutritional and biological properties. The target protein can be purified using a two-step cascade. The previously reported first step consists
Publikováno v:
Le Lait. 83:417-438
Milk contains a lot of different components with their own functional properties and some of them, such as casein, have been used in the manufacture of non-food technical products for many years. The present review deals with the non-food application
Publikováno v:
Le Lait. 83:111-129
A promising way to produce purified -lactalbumin (-LA) is to perform a two-step cascade. The first step of pre-purifying presented herein, consists of ultrafiltration (UF) fractionation of acid casein whey, aiming at increasing the purity of -LA in t
Autor:
Béatrice Balannec, Geneviève Gésan-Guiziou, Georges Daufin, Murielle Rabiller-Baudry, Bernard Chaufer
Publikováno v:
Desalination. 147:89-94
In the dairy industry non-accidental losses of milk or dairy products to sewer amount to 1–3% of the total milk processed. These significantly contribute to the 0.5–6.0 g COD/L of end-of-pipe wastewater. The major part of this polluting charge or
Publikováno v:
Le Lait. 82:357-366
Cleaning-in-place NaOH solutions from a milk standardisation dairy plant are reused for several days before being discharged to the purification station. During reuse the surface tension of the industrial cleaning solutions was reduced from ~70 mJ.m
Publikováno v:
Chemical Engineering Journal. 85:27-34
The critical permeation flux is the flux at which cake deposition starts to be detectable. The variations of the critical flux (determined simultaneously by a mass balance and successive variations of transmembrane pressures) during sub-micron latex
Publikováno v:
Food and Bioproducts Processing. 79:89-102
Membrane processes have been major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry world-wide. The main applications of membrane operations are in
Publikováno v:
Journal of Membrane Science. 153:9-21
Whey is a complex protein mixture which contains two major proteins (β-lactoglobulin, α-lactalbumin), the size of which are close to each other. The separation of α-lactalbumin by membrane processes can be made more performing by the appropriate s