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Electrophysical whey processing

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dc.contributor.author BOLOGA, Mircea
dc.contributor.author VRABIE, Elvira
dc.date.accessioned 2019-11-04T13:58:03Z
dc.date.available 2019-11-04T13:58:03Z
dc.date.issued 2012
dc.identifier.citation BOLOGA, Mircea, VRABIE, Elvira. Electrophysical whey processing. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 45-53. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6015
dc.description.abstract Electrophysical technology is the most effective method for processing secondary milk products with a subsequent recovery of a protein-mineral concentrate and simultaneous isomerisation of lactose into lactulose. The need for obtaining them is highlighted; possible mechanisms of complexation and coagulation during the electrophysical processing of secondary unboiled-milk products are explained. The possible methods for optimizing the conversion of protein fractions into a protein-mineral concentrate, as well as the fractional analysis of the minerals, are described, and their role in the complexation of the concentrate is estimated. The electrophysical parameters at different compositions of the anode liquid, and the types of separating of elements are analyzed. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 secondary milk products en_US
dc.subject protein-mineral concentrate en_US
dc.subject electro-physico-chemical activation en_US
dc.subject a-lactalbumin en_US
dc.subject ß-lactoglobulin en_US
dc.title Electrophysical whey processing en_US
dc.type Article en_US


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