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In situ lactic acid removal from a characteristic fermentation medium (yoghurt) preparation by its retention onto hydrotalcite-type anionic clay- statistical modelling

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dc.contributor.author ARUŞ, Vasilica Alisa
dc.contributor.author PÂRVULESCU, Oana-Cristina
dc.contributor.author PLATON, Nicoleta
dc.contributor.author GEORGESCU, Ana-Maria
dc.contributor.author MUNTIANU, Gabriela
dc.contributor.author NISTOR, Ileana Denisa
dc.date.accessioned 2021-10-13T12:56:48Z
dc.date.available 2021-10-13T12:56:48Z
dc.date.issued 2021
dc.identifier.citation ARUŞ, Vasilica Alisa, PÂRVULESCU, Oana-Cristina, PLATON, Nicoleta, ș. a. In situ lactic acid removal from a characteristic fermentation medium (yoghurt) preparation by its retention onto hydrotalcite-type anionic clay- statistical modelling. In: Intelligent Valorisation of Agro-Food Industrial Wastes. Book of abstracts. International Conference, 7-8 October 2021. Chișinău, 2021, p. 41. ISBN 978-9975-3464-2-9. en_US
dc.identifier.isbn 978-9975-3464-2-9
dc.identifier.uri http://repository.utm.md/handle/5014/17725
dc.description Abstract. en_US
dc.description.abstract Anionic clays are natural or synthetic combinations of hydroxides with lamellar structure, having between layers spaces containing exchangeable anions and water molecules. Because hydrotalcites possess excellent properties, e.g., low or no toxicity, good biocompatibility, the possibility of controlled release, there is a continuous interest in the discovery of new applications. Batch fermentation of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay under static and ultrasonic conditions. A statistical analysis of the data based on a 23 factorial experiment was performed in order to express experimental and model-regressed process responses depending on fermentation temperature (t=38–43 °C), clay/milk ratio (R=1–7.5 g/L) and ultrasonic field (ν=0 and 35 kHz) factors. A mathematical model was selected to describe the fermentation process kinetics and its parameters were estimated based on experimental data. A good agreement between the experimental and simulated results was achieved. Consequently, the model can be employed to predict the dynamics of batch lactic acid fermentation with values of process variables in the studied ranges. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject anionic clay en_US
dc.subject yoghurt en_US
dc.subject fermentation en_US
dc.subject lactic acid en_US
dc.subject ultrasound en_US
dc.title In situ lactic acid removal from a characteristic fermentation medium (yoghurt) preparation by its retention onto hydrotalcite-type anionic clay- statistical modelling en_US
dc.type Article en_US


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