Research of qualitative characteristics of the ultrafiltration process with the use of bubbling of nonfat milk raw materials

Deynichenko, Grygoriy and Дейниченко, Григорій Вікторович and Huzenko, Vasyl and Гузенко, Василь Володимирович and Udovenko, Oleg and Удовенко, Олег Олександрович and Omelchenko, Oleksandr and Омельченко, Олександр Володимирович and Perekrest, Volodymyr and Перекрест, Володимир Вікторович (2017) Research of qualitative characteristics of the ultrafiltration process with the use of bubbling of nonfat milk raw materials. Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі (1). pp. 169-178. ISSN 2312-3990


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The article is devoted to the study of qualitative indices of low-fat dairy raw materials in the process of their ultrafiltration concentration. The issue of using membrane processes in the food industry when processing low-fat dairy raw materials is considered. Simultaneously with the concentration of food liquids, ultrafiltration performs their purification from low molecular weight substances, bacteria, maintaining a constant pH. All of the above led to widespread usage of the ultrafiltration process in the processing of food liquids - protein-carbohydrate raw milk in particular. Food liquids were treated by ultrafiltration with flat membrane module elements (the membranes proper). The process was carried out in the dead end mode with using, as the method of intensification - perforated vibrating disc and bubbling device. The results of the study on the determination of the quality indices of low-fat dairy raw materials (buttermilk, skim milk curd and curdy whey) during ultrafiltration concentration using the bubbling regime are presented. Chemical composition of the products ’ ultrafiltration separation of the studied low-fat dairy raw materials with the indication of all food nutrients that are inherent in the types of raw materials under study is presented. Chemical composition of the products of ultrafiltration separation of low-fat milk dairy materials under study shows that ultrafiltration concentrate of buttermilk, skim milk curd and curdy whey contain all dietary nutrients, which are common for the studied types of raw materials. The performed analytical and experimental studies show technological limits of the modes of regulation for receiving concentrate in ultrafiltration concentration process of food liquids

Item Type: Article
Uncontrolled Keywords: ultrafiltration membrane, process separation, membrane treatment, bubbling
Subjects: Research materials > Journal articles
Research materials > Journal articles > Mechanical Engineering
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Engineering Disciplines and Equipment
Depositing User: Адміністратор репозиторію
Date Deposited: 09 Jul 2018 08:24
Last Modified: 09 Jul 2018 08:24

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