DSpace Repository

Electrical aspects at the electroactivation of dispersed media

Show simple item record

dc.contributor.author PALADII, Irina
dc.contributor.author VRABIE, Elvira
dc.contributor.author BOLOGA, Mircea
dc.contributor.author STEPURINA, Tatiana
dc.contributor.author POLICARPOV, Albert
dc.date.accessioned 2022-11-09T12:01:04Z
dc.date.available 2022-11-09T12:01:04Z
dc.date.issued 2022
dc.identifier.citation PALADII, Irina, VRABIE, Elvira, BOLOGA, Mircea et al. Electrical aspects at the electroactivation of dispersed media. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 20. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21628
dc.description.abstract Electroactivation as a sustainable method for processing dispersed media, in particular, by-products such as whey and other food residues, for example, the recovery of whey proteins, is an alternative which can be a replacement for conventional methods. The results of the research regarding the establishment of the factors that influence the electroactivation of whey, the understanding of the physico-chemical and biochemical processes that are carried out when the electric current passes through a dispersed medium with a complex biological structure such as whey, allowed us to develope the principles and the construction scheme of some electrolyzers with different geometric configurations and constructive parameters, adapted to the particularities and technological requirements of the processing of secondary dairy products with the extraction of mineral protein concentrates and the simultaneous isomerization of lactose into lactulose. Different types of electrolyzers with certain geometrical/constructive parameters have been investigated, which allows the non-residual processing of whey. 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 lactulose en_US
dc.subject proteins en_US
dc.subject whey en_US
dc.subject secondary dairy products en_US
dc.title Electrical aspects at the electroactivation of dispersed media en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

  • 2022
    20–22 October, 2022

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account