{"title":"通过电活低蛋白含量乳清回收蛋白质-矿物质浓缩物","authors":"I. V. Paladii","doi":"10.3103/S1068375524700261","DOIUrl":null,"url":null,"abstract":"<p>The article presents a method for processing whey with low protein content during electroactivation carried out in different electrolyzers with different ratios of the volume of whey processed to the surface of the electrode (cathode), as well as different geometric shapes and different distances between the electrodes and the membrane, which affects the specific energy consumption per unit volume. The recovery of whey proteins depending on the main parameters characterizing electroactivation to optimize the technical characteristics of electrolyzers is analyzed.</p>","PeriodicalId":782,"journal":{"name":"Surface Engineering and Applied Electrochemistry","volume":"60 4","pages":"640 - 649"},"PeriodicalIF":0.9000,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Recovery of Protein–Mineral Concentrates by Electroactivation of Whey with Low Protein Content\",\"authors\":\"I. V. Paladii\",\"doi\":\"10.3103/S1068375524700261\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The article presents a method for processing whey with low protein content during electroactivation carried out in different electrolyzers with different ratios of the volume of whey processed to the surface of the electrode (cathode), as well as different geometric shapes and different distances between the electrodes and the membrane, which affects the specific energy consumption per unit volume. The recovery of whey proteins depending on the main parameters characterizing electroactivation to optimize the technical characteristics of electrolyzers is analyzed.</p>\",\"PeriodicalId\":782,\"journal\":{\"name\":\"Surface Engineering and Applied Electrochemistry\",\"volume\":\"60 4\",\"pages\":\"640 - 649\"},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2024-10-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Surface Engineering and Applied Electrochemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://link.springer.com/article/10.3103/S1068375524700261\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Surface Engineering and Applied Electrochemistry","FirstCategoryId":"1085","ListUrlMain":"https://link.springer.com/article/10.3103/S1068375524700261","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Engineering","Score":null,"Total":0}
Recovery of Protein–Mineral Concentrates by Electroactivation of Whey with Low Protein Content
The article presents a method for processing whey with low protein content during electroactivation carried out in different electrolyzers with different ratios of the volume of whey processed to the surface of the electrode (cathode), as well as different geometric shapes and different distances between the electrodes and the membrane, which affects the specific energy consumption per unit volume. The recovery of whey proteins depending on the main parameters characterizing electroactivation to optimize the technical characteristics of electrolyzers is analyzed.
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.
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