STUDY OF PROCESSING ULTRAFILTRATION CURDY WHEY
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 1, Issue
Abstract
The question regarding the implementation of the process of separation of curdy whey with ultrafiltration is considered, the analysis of the results of the theoretical and experimental investigations of ultrafiltration concentration of curdy whey is presented. Basic parameters effect of the process of membrane curdy whey on the productivity of ultrafiltration membranes are studied. Rational technological parameters of the ultrafiltration process of curdy whey in a blind mode, and in the mode with the use of pulsating mode of raw materials supply are determined. The perspective ways for conducting the process of ultrafiltration concentration of the albumen-carbohydrate milk raw material are represented.
Authors and Affiliations
Григорій Дейниченко, Захар Мазняк, Василь Гузенко, Обинва Ебанугва
Keywords
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- EP ID EP175475
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