Electrohydraulic treatment of whey: prospects, capabilities
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Abstract
The appropriateness of electrohydraulic processing in treatment of whey was researched. The statistics of the distribution of curd whey particles’ sizes was determined using Malvern Zetasizer Nano ZS analyzer (Malvern Instruments Ltd., UK).
It was established that electrohydraulic processing leads to increase in dispersion, sedimentation stability of raw material and end product, improves organoleptic, physical-chemical and microbiological indexes.
The protein particles size dependence on the voltage and charges quantity was established. The best results were achieved with 45 kV voltage and charges quantity of 20 – 25. At the mentioned modes the system was about to reach the monodisperse condition and the above 500 nm big particles quantity was approaching zero.
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кафедра технології молока і молочних продуктів, кафедра технології м’яса і м’ясних продуктів, сироватка, сыворотка, whey, електрогідравлічне оброблення, электрогидравлическая обработка, electrohydraulic method, дисперсність, дисперсность, dispersion, електрокінетичний потенціал, электрокинетический потенциал, electrokinetic potential
Citation
Kochubei-Lytvynenko, O. V. Electrohydraulic treatment of whey: prospects, capabilities / O. V. Kochubei-Lytvynenko, O. A. Chernyushok // Науковий вісник Львівської національної академії ветеринарної медицини ім. С. 3. Гжицького. – Львів, 2015. – Т. 17, № 1 (61), Ч. 4. – С. 45–50.