Перегляд за Автор "Yüksel, Mithat"

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Application of membrane filtration processes in whey processing
(2016) Özdemir, Irem; Jarma, Yakub; Altıok, Esra; Kabay, Nalan; Ötleş, Semikh; Yüksel, Mithat
Membrane separation techniques are extensively used in the dairy industry, especially in cheese whey processing. In this study, the potential of an integrated membrane process based on ultrafiltration (UF) and nanofiltration (NF) was investigated for fractionation of whey components, such as proteins, fat, lactose and mineral salts.
Concentrate management for nf brine of ground water using electromembrane (ED and EDI) processes
(2016) Altıok, Esra; Bunani, Semyuel; İpekçi, Deniz; Kabay, Nalan; Arda, Muserref; Yüksel, Mithat
In this study, treatment of ground water used in a fruit juice company located in İzmir city by integrated nanofiltration (NF), electrodialysis (ED) and electrodeionization (EDI) methods was studied. For this purpose, the ground water obtained from the plant was treated by using two different NF membranes (NF-90 and NF-270). The brine from both NF membranes was fed to ED stack. The ED diluate was further treated by EDI process for ultrapure water production.
Utilization of ion exchange together with membrane processes for wastewater reclamation and reuse
(2016) Kabay, Nalan; Arda, Muserref; Bunani, Semyuel; Altıok, Esra; İpekçi, Deniz; Hacıfazlıoğlu, Mertkan; Parlar, Ilker; Yılmaz İpek, Idil; Yüksel, Mithat
Ion exchange resins and membranes could be successfully used in integrated systems for elimination of some pollutants, recovery of valuable substances from water and for polishing RO permeate of desalination plants. Ion exchange membranes in an electrodialysis (ED) system could be employed for the post-treatment of concentrate streams of NF/RO processes and for valorization of RO desalination brines. The ED process in combination with bipolar membranes (BMED) was developed to split an aqueous saline solution into its corresponding acid and base without addition of any chemicals. Electrodeionization (EDI) system could be also another alternative method for boiler feed water production from RO permeate of raw water. This presentation will focus on elaboration of new ideas for the utilization of ion exchange in the process schemes of wastewater treatment based on membrane technologies.
Whey and whey processing
(2016) Özdemir, Irem; Ötleş, Semikh; Kabay, Nalan; Yüksel, Mithat
Whey is a liquid by-product of the dairy industry produced during the manufacture of cheese and it contains more than half of the solids present in the original whole milk, including whey proteins (20% of the total protein) and most of the lactose, minerals, water-soluble vitamins and minerals. In recent years, whey has been recognized as a major source of nutritional and functional ingredients for the food industry. Commercial whey products include various powders, whey protein concentrates and isolates, and fractionated proteins, such as a-lactalbumin and b-lactoglobulin. The increased interest in separation and fractionation of whey proteins arises from the differences in their functional, biological and nutritional properties. For this reason, the aim of this work is first to put together all the necessary information about whey, its composition, properties, potential usages and describe the common methods of whey processing. Сироватка являє собою рідкий побічний продукт, який утворюється при виробництві сиру. У сироватці міститься більше половини твердих речовин, які є наявними у вихідному незбираному молоці, зокрема білки молочної сироватки (20% від загального білка), більша частина лактози, мінеральні речовини, водорозчинні вітаміни та мінерали. В останні роки, сироватка була визнана основним джерелом поживних речовин та функціональних інгредієнтів серед відходів харчової промисловості. Комерційні продукти, які виробляють із сироватки,  концентрати та ізоляти білків, а також фракціоновані білки, такі як -лактальбумін і -лактоглобулін. Підвищений інтерес до поділу і фракціонування сироваткових білків зумовлений відмінностями їх функціональних, біологічних та поживних властивостей. З цієї причини, метою даної роботи є, передусім, систематизація всієї необхідної інформації щодо сироватки, її складу, властивостей та потенціальних можливостей використання, а також огляд загальних методів переробки сироватки.