Management of cheese whey by film freeze concentration
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hdl:2117/130863
Tipus de documentArticle
Data publicació2018-06
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Reconeixement-NoComercial-SenseObraDerivada 3.0 Espanya
Abstract
This study evaluates the behavior of freeze concentration of cheese whey (CW). Parameters studied were: Chemical Oxygen
Demand (COD), Total Dissolved Solids (TDS), Suspended Solids (SS), Total Settleable Solids (TSS), pH and electrical
conductivity (EC) in the concentrated cheese whey and in the ice. The final concentration of TDS reached was 25 ± 0.16 %wt for
the liquid phase, which corresponds to a reduction of 83% of the initial volume. The COD in the ice fractions had lower values
than the COD in the original cheese whey. The mean energy consumption was of 0.25 kWh/kg of ice. The results indicate that low
levels of fat and low levels of salt in cheese whey improve the efficiency of the process of freeze concentration and reduce the
environmental impact.
CitacióHernandez, E.; Raventos, M. Management of cheese whey by film freeze concentration. "Environmental Engineering and Management Journal", Juny 2018, vol. 17, núm. 6, p. 1373-1383.
ISSN582-9596
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X_425_Belen_13.docx | 1,586Mb | Microsoft Word 2007 | Visualitza/Obre |