Mikrofiltracija ugušćene sirutke
| Autor: | Anica Borović, Ljerka Kršev |
|---|---|
| Jazyk: | chorvatština |
| Rok vydání: | 1995 |
| Předmět: | |
| Zdroj: | Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka Volume 45 Issue 2 |
| ISSN: | 1846-4025 0026-704X |
| Popis: | Istraživan je utjecaj svojstava ugušćene sirutke (kisela, slatka) na protok permeata tijekom mikrofiltracije preko pločastih membrana II. generacije tipa GRM 2,0 PP. Određeni su sastav i bakteriološka kakvoća ugušćene sirutke i zatim permeata (mikrofiltrat) i retentata nakon procesa mikrofiltracije. Utvrđeno je da je povoljnije mikrofiltrirati kiselu ugušćenu sirutku, jer je protok stalan, mada niži u odnosu na slatku UF-sirutku. Uočena je promjena količine sastojaka u suhoj tvari permeata u odnosu na suhu tvar ugušćene sirutke. Smanjio se udjel proteina (posebice pri mikrofiltraciji slatke UF-sirutke), a povećao se udjel laktoze u suhoj tvari. Ustanovljeno je, također, da se membranama tipa GRM 2,0 PP iz ugušćene sirutke može ukloniti oko 97,4% živih bakterija, ali ovaj tip membrana potpuno zadržava samo kvasce i plijesni. v The influence of ultrafiltered whey characteristics (sweet, acid) on the permeate flux during the microfiltration was studied using membrane type GRM 2,0 PP. General parameters as well as bacteriological quality of all samples were determined. The results indicated microfiltration of acid ultrafiltered whey as better process owing to the fact that the retention of proteins was minimum and permeate flux good. Also, whey and permeate compositions were changing. Permeate contained more lactose than protein. The results indicated that membranes type GRM 2,0 PP can eliminate from UF-whey 97,4% of viable bacteria. This type of membranes completely retained merely yeasts and moulds. |
| Databáze: | OpenAIRE |
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