ELECTROHYDRAULIC TREATMENT OF WHEY: PROSPECTS, CAPABILITIES


  • O. V. Kochubei-Lytvynenko National University of Food Technologies, Kiev
  • O. A. Chernyushok National University of Food Technologies, Kiev
Keywords: whey, electrohydraulic method, dispersion, particles size, electrokinetic potential, microbiological indexes

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.

Within the MathCad mathematical package the mathematic model was created, which describes the dependence of the particle size of the protein on the basic parameters electrohydraulic treatment. The optimal processing parameters wereestablished: 45 kV voltage and charges quantity of 20.

The positive impact electrohydraulic processing curd whey microbiological indexes has been determined.

 

Author Biographies

O. V. Kochubei-Lytvynenko, National University of Food Technologies, Kiev
Ph.D, associate professor
O. A. Chernyushok, National University of Food Technologies, Kiev
assistant

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Published
2015-03-06
How to Cite
Kochubei-Lytvynenko, O. V., & Chernyushok, O. A. (2015). ELECTROHYDRAULIC TREATMENT OF WHEY: PROSPECTS, CAPABILITIES. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 54-50. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3283
Section
Technological ensuring of production, processing of products of animal origin