ISOLATION OF PROTEIN MINERAL CONCENTRATES AT ELECTROPHYSICAL PROCESSING OF WHEY IN STATIONARY REGIME

  • MIRCEA BOLOGA
    Academy of Sciences of Moldova, Institute of Applied Physics, Academiei Str. 5, Chisinau, MD-2028, Republic of Moldova
  • TATIANA STEPURINA
    Academy of Sciences of Moldova, Institute of Applied Physics, Academiei Str. 5, Chisinau, MD-2028, Republic of Moldova
  • OLGA ILIASENCO, ALBERT POLICARPOV
    Academy of Sciences of Moldova, Institute of Applied Physics, Academiei Str. 5, Chisinau, MD-2028, Republic of Moldova
  • VALERIA VRABIE
    Academy of Sciences of Moldova, Institute of Applied Physics, Academiei Str. 5, Chisinau, MD-2028, Republic of Moldova
  • VALERIU GONCEARUC
    Academy of Sciences of Moldova, Institute of Applied Physics, Academiei Str. 5, Chisinau, MD-2028, Republic of Moldova
  • IRINA PALADII
    Academy of Sciences of Moldova, Institute of Applied Physics, Academiei Str. 5, Chisinau, MD-2028, Republic of Moldova
  • CATALINA SPRINCEAN
    Academy of Sciences of Moldova, Institute of Applied Physics, Academiei Str. 5, Chisinau, MD-2028, Republic of Moldova
  • ELVIRA VRABIE
    Academy of Sciences of Moldova, Institute of Applied Physics, Academiei Str. 5, Chisinau, MD-2028, Republic of Moldova

Abstract

The paper deals with the study of isolation of protein mineral concentrates at the electrophysical processing of whey, which is practically important for food industry, as one. In the focus of attention were variations of the: electric current strength, energy consumption, pH values, and the degree of the isolations of proteins at different current densities. As a result, the optimal degree of the isolation of proteins at the stationary regime was determined, which heavily depends on the primary processing of milk as well as on the solid matter content and protein of the initial whey.

Cuvinte cheie

ecologically friendly energy consumption membrane electrolyser oxidation-reduction potential pH value type of whey