Electroactivation: An Advanced Method of Processing of Whey with Medium Protein Content

IF 0.9 Q3 Engineering Surface Engineering and Applied Electrochemistry Pub Date : 2023-12-14 DOI:10.3103/S1068375523060145

I. V. Paladii, E. G. Vrabie, M. K. Bologa, V. G. Vrabie, T. G. Stepurina, A. A. Polikarpov, K. G. Sprinchan

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Abstract

The results of the studies of electroactivation, an emerging method of nonwaste processing of secondary dairy products, namely, whey with a medium protein content, in order to recover whey proteins into protein mineral concentrates, are presented. Processing was carried out in electrolyzers with different ratios of the volume of the processed whey to the surface of the electrode/cathode with different constructive and geometric parameters, which influences the specific energy consumption per unit volume. The main purpose was the maximum recovery of whey proteins into protein mineral concentrates at low energy costs, and the exclusion of “dead” or inefficient zones of diaphragm electrolyzers. The degree of the recovery of whey protein depending on the pH values, the redox potential, and the temperature during electroactivation was analyzed. This justifies the optimization of the technical parameters of electrolyzers for whey with a medium protein content.

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电激活：加工中等蛋白质含量乳清的先进方法

摘要介绍了一种新兴的对中等蛋白质含量的乳清进行无废物处理的方法——电活化法的研究结果，该方法旨在将乳清蛋白回收为蛋白质矿物浓缩物。在不同结构参数和几何参数的电解槽中，以不同的乳清体积与电极/阴极表面的比例进行加工，影响单位体积比能耗。主要目的是以低能量成本最大限度地将乳清蛋白回收为蛋白质矿物浓缩物，并排除隔膜电解槽的“死亡”或低效区域。分析了电活化过程中pH值、氧化还原电位和温度对乳清蛋白回收率的影响。这为优化中等蛋白含量乳清的电解槽技术参数提供了依据。

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来源期刊

Surface Engineering and Applied Electrochemistry Engineering-Industrial and Manufacturing Engineering

CiteScore

1.60

自引率

22.20%

发文量

期刊介绍： Surface Engineering and Applied Electrochemistry is a journal that publishes original and review articles on theory and applications of electroerosion and electrochemical methods for the treatment of materials; physical and chemical methods for the preparation of macro-, micro-, and nanomaterials and their properties; electrical processes in engineering, chemistry, and methods for the processing of biological products and food; and application electromagnetic fields in biological systems.