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Improvement of electric process of lactic acid production

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dc.contributor.author VUTCARIOVA, I.
dc.contributor.author BOLOGA, M.
dc.contributor.author SOLONARI, S.
dc.date.accessioned 2019-11-15T15:03:31Z
dc.date.available 2019-11-15T15:03:31Z
dc.date.issued 2014
dc.identifier.citation VUTCARIOVA, I. BOLOGA, M., SOLONARI, S. Improvement of electric process of lactic acid production. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 406-409. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6958
dc.description.abstract Industrial technologies of lactic acid production from lactic whey are based on the processes of fermentation of lactose contained in it and separation of the final product in the form of lactates. The necessity of neutralization of the forming lactic acid in medium being fermented as well as the following crystallization of lactates with the recurring dissolving and release of the acid makes this technology power–consuming and long. Working out the direction, combining fermentation of the lactic whey and electrophoretic removing of the formed acid, ensuring a high degree of lactose utilization and pure lactic acid production, seems to be expedient. However application of electrodialysis process has it own limits, caused by the presence in the medium of the substances (proteins, mineral salts), inhibiting the membranes. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 lactic whey en_US
dc.subject lactic acid en_US
dc.title Improvement of electric process of lactic acid production en_US
dc.type Article en_US


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