About: The effect of dry matter and salt addition on cheese whey demineralisation.

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: The effect of dry matter and salt addition on cheese whey demineralisation. Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The high mineral load limits whey's utilization. For further processing and food applications demineralization is needed. We used a lab-scale electrodialysis unit ED-Z mini (Mega a.s., Czech Republic) to remove ions from 10 model solutions of native or reconstituted whey with increasing dry matter and sodium content. The drop in milk main cations (K+, Na+, Ca2+, Mg2+) was measured by capillary electrophoresis PrinCE-C750 (Prince Technologies B.V., The Netherlands). Wheys with 7, 14, 21% w/w dry matter were demineralized in 35, 60 and 95 minutes, respectively. The total salt content decreased by 90-95%. After NaCl addition (1-3% w/w) more than 95% of all cations were removed in 45, 65 and 90 minutes, respectively. In all solutions, the fastest removed were K+ and Na+. Their concentration decreased by 83-100%, Ca2+ and Mg2+ content decreased by 61-96%. These results demonstrate that mineral salts are effectively removed from whey even concentrated and highly salted. The high mineral load limits whey's utilization. For further processing and food applications demineralization is needed. We used a lab-scale electrodialysis unit ED-Z mini (Mega a.s., Czech Republic) to remove ions from 10 model solutions of native or reconstituted whey with increasing dry matter and sodium content. The drop in milk main cations (K+, Na+, Ca2+, Mg2+) was measured by capillary electrophoresis PrinCE-C750 (Prince Technologies B.V., The Netherlands). Wheys with 7, 14, 21% w/w dry matter were demineralized in 35, 60 and 95 minutes, respectively. The total salt content decreased by 90-95%. After NaCl addition (1-3% w/w) more than 95% of all cations were removed in 45, 65 and 90 minutes, respectively. In all solutions, the fastest removed were K+ and Na+. Their concentration decreased by 83-100%, Ca2+ and Mg2+ content decreased by 61-96%. These results demonstrate that mineral salts are effectively removed from whey even concentrated and highly salted. (en)
Title	The effect of dry matter and salt addition on cheese whey demineralisation. The effect of dry matter and salt addition on cheese whey demineralisation. (en)
skos:prefLabel	The effect of dry matter and salt addition on cheese whey demineralisation. The effect of dry matter and salt addition on cheese whey demineralisation. (en)
skos:notation	RIV/60461373:22330/13:43896430!RIV14-MPO-22330___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(FR-TI1/470), S
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Diblíková, Lenka Čurda, Ladislav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	71478
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43896430
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	salt; electrodialysis; whey (en)
http://linked.open.../riv/klicoveSlovo	salt whey electrodialysis
http://linked.open...odStatuVydavatele	BE - Belgické království
http://linked.open...ontrolniKodProRIV	[BD42D057901B]
http://linked.open...i/riv/nazevZdroje	International Dairy Journal
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	*Progressive technology of salty cheese whey processing
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	31
http://linked.open...iv/tvurceVysledku	Diblíková, Lenka Čurda, Ladislav Kinčl, Jan
http://linked.open...ain/vavai/riv/wos	000317342600005
issn	0958-6946
number of pages	5 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.idairyj.2012.12.008
http://localhost/t...ganizacniJednotka	22330

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 77 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software