Justification of sedimentation stability of milk whey after electric spark processing

Скорочена інформація про документ
dc.contributor.authorKochubei-Lytvynenko, Oksana
dc.contributor.authorChernyushok, Olga
dc.contributor.authorRindyuk, Dmitry
dc.contributor.authorShutiuk, Kateryna
dc.date.accessioned2017-06-06T09:15:09Z
dc.date.available2017-06-06T09:15:09Z
dc.date.issued2016
dc.description.abstractIntroduction. The article focuses on the primary processing of milk whey, in particular, the prospect of its processing using electric spark discharges. Reasonability of the electric discharge application in whey processing technology is confirmed by experimental research as well as mathematical and statistical analysis. Materials and methods. Mathematical modeling established a rational mode of electrohydraulic treatment of whey which is accompanied by a maximum dispersion of particles of precipitated casein dust. Results and discussion. It has been confirmed that the average hydrodynamic diameter of milk whey particles decreased from 1697,5 ± 82,38 nanometer to 221,34 ± 0,3 nanometer after electric discharge processing with the peak voltage of 45 kV and discharge quantity of 25. The polydispersity index at that plummeted from 1,0 to 0,35...0,40, which characterizes the system as the one close to monodisperse state. We have noticed that at the voltage of 30 and 35 kV and the discharge number of 5... 15 the particle dispersion was insubstantial. The average particle size decreased only by 22...30%. It was also concluded that at the voltage growth as well as increase in a discharge number the peak values on the distribution curves shifted to the particle size of 500... 1000 nm, while the average hydrodynamic diameter decreased. The best results during the electrohydraulic milk whey processing were achieved at the voltage of 45 kV and the discharge number amounting to 25. The sediment volume in the processed whey decreased from 0,9... 1,1 to 0,1...0,2 cm3 at the voltage of 45 kV and the discharge number of 25. Conclusions. It is proposed a technological scheme of primary milk whey processing using electro-hydraulic method.uk_UA
dc.identifier.citationJustification of sedimentation stability of milk whey after electric spark processing / O. Kochubey-Lytvynenko, O. Chernyushok, D. Rindyuk, K. Shutiuk // Ukrainian Journal of Food Science. – 2016. – Vol. 4, Is. 1. - P. 24-32.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/25455
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectwheyuk_UA
dc.subjectdischargeuk_UA
dc.subjectdispergationuk_UA
dc.subjectsedimentationuk_UA
dc.subjectstabilityuk_UA
dc.subjectсироваткаuk_UA
dc.subjectрозрядuk_UA
dc.subjectдиспергуванняuk_UA
dc.subjectседиментаціяuk_UA
dc.subjectстабільністьuk_UA
dc.subjectсывороткаuk_UA
dc.subjectразрядuk_UA
dc.subjectдиспергированиеuk_UA
dc.subjectседиментацияuk_UA
dc.subjectстабильностьuk_UA
dc.titleJustification of sedimentation stability of milk whey after electric spark processinguk_UA
dc.typeArticleuk_UA

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
1.pdf
Розмір:
2.75 MB
Формат:
Adobe Portable Document Format
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Зібрання

Статті