Development of a technological scheme and economic justification of ultrafiltration purification and concentration of cheese whey
https://doi.org/10.20914/2310-1202-2021-4-101-107
Abstract
The paper proposes an engineering calculation method, on the basis of which it was proposed to use three ultrafiltration units connected in series for the ultrafiltration separation of cheese whey components. These installations operated in a continuous cycle, which contained membrane devices with the calculated parameters. This paper describes a scheme for obtaining whey protein concentrate from cheese whey formed during the processing of milk into rennet cheese. The scheme works on a tubular ultrafiltration apparatus - it was accepted for development at ChS VERO LLC. In our proposed scheme, an electrodialysis unit is used, since this unit has more advantages than others. The advantage of the electrodialysis unit is the demineralization of technological solutions with a high dry matter content (concentrated whey, gelatin, sugar syrup, chicory syrup, glycerin) and tolerance. The productivity of the selected electrodialysis plant allows the concentrated volume to be brought to a demineralization level of 80% in about 1 hour. The work describes in detail the scheme of the concentration line for LLC "VEKSHA" and LLC "ChS" VERO "with obtaining dry whey concentrate, including a tube-type ultrafiltration apparatus. Also substantiated is the value determined by the ratio of the results of production and labor costs and funds for the production of cheese whey for LLC "ChS" VERO "and LLC" VEKSHA ". The expected economic effect from the introduction of the line will be 4200 thousand rubles. for LLC "VEKSHA" and 980 thousand rubles. for LLC "ChS" VERO "per year in prices of 2021.
About the Authors
S. I. Lazarev
Tambov State Technical University
Russian Federation
Russian Federation
Dr. Sci. (Engin.), professor, mechanics and engineering graphics department, st. Sovetskaya., 106 Tambov, 392000, Russia
D. A. Rodionov
Tambov State Technical University
Cand. Sci. (Engin.), assistant, mechanics and engineering graphics department, st. Sovetskaya., 106 Tambov, 392000, Russia
T. A. Khromova
Tambov State Technical University
postgraduate, mechanics and engineering graphics department, st. Sovetskaya., 106 Tambov, 392000, Russia
K. K. Polyansky
Voronezh branch of REU named after G.V. Plekhanov
Dr. Sci. (Engin.), professor, commerce and commodity science department, st. Karl Marx, Voronezh, 67A, Russia
References
1. Lazarev S.I., Kovalev S.V., Rodionov D.A. Electrobaromembrane apparatus of tubular type. Patent RF, no. 2685091, 2019. (in Russian).
2. Volkova T.A., Sviridenko Yu.Ya. Perspective directions of milk whey processing. Milk processing. 2014. no. 5. pp. 6–9. (in Russian).
3. Menchik P., Moraru C.I. Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study. Journal of Food Engineering. 2019. vol. 253. pp. 40–48.
4. Dufton G. et al. Positive impact of pulsed electric field on lactic acid removal, demineralization and membrane scaling during acid whey electrodialysis. International journal of molecular sciences. 2019. vol. 20. no. 4. pp. 797.
5. Bogomolov V.Yu. er al. Increasing the efficiency of membrane concentration of cheese whey. Bulletin of Russian universities. Mathematics. 2014. vol. 19. no. 3. (in Russian).
6. Shipulin V.I., Strelchenko A.D. The use of protein-carbohydrate preparations based on isomerized demineralized milk whey in sausage production. Bulletin of the North Caucasus State Technical University. 2011. no. 2. pp. 137–140. (in Russian).
7. Damar I., Cinar K., Gulec H.A. Concentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranes. International Dairy Journal. 2020. vol. 111. pp. 104823. doi: 10.1016/j.idairyj.2020.104823
8. Yogarathinam L.T., Gangasalam A., Ismail A.F., Arumugam S. et al. Concentration of whey protein from cheese whey effluent using ultrafiltration by combination of hydrophilic metal oxides and hydrophobic polymer. Journal of Chemical Technology & Biotechnology. 2018. vol. 93. no. 9. pp. 2576-2591. doi: 10.1002/jctb.5611
9. Mansor E.S., Ali E.A., Shaban A.M. Tight ultrafiltration polyethersulfone membrane for cheese whey wastewater treatment. Chemical Engineering Journal. 2021. vol. 407. pp. 127175. doi: 10.1016/j.cej.2020.127175
10. Kuku?ka M.?., Kuku?ka N.M. Investigation of whey protein concentration by ultrafiltration elements designed for water treatment. Hemijska industrija. 2013. vol. 67. no. 5. pp. 835-842. doi: 10.2298/HEMIND121016008K
11. Wen-Qiong W., Lan-Wei Z., Xue H., Yi L. Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking. Food chemistry. 2017. vol. 215. pp. 31-40. doi: 10.1016/j.foodchem.2016.07.057
12. Torkamanzadeh M., Jahanshahi M., Peyravi M., Shokuhi Rad A. Comparative experimental study on fouling mechanisms in nano-porous membrane: cheese whey ultrafiltration as a case study. Water Science and Technology. 2016. vol. 74. no. 12. pp. 2737-2750. doi: 10.2166/wst.2016.352
13. Macedo A., Duarte E., Fragoso R. Assessment of the performance of three ultrafiltration membranes for fractionation of ovine second cheese whey. International Dairy Journal. 2015. vol. 48. pp. 31-37. doi: 10.1016/j.idairyj.2014.12.003
14. Arunkumar A., Etzel M.R. Negatively charged tangential flow ultrafiltration membranes for whey protein concentration. Journal of Membrane Science. 2015. vol. 475. pp. 340-348. doi: 10.1016/j.memsci.2014.10.049
15. Al-Mutwalli S.A., Dilaver M., Koseoglu-Imer D.Y. Performance Evaluation of Ceramic Membrane on Ultrafiltration and Diafiltration Modes for Efficient Recovery of Whey Protein. Journal of Membrane Science and Research. 2020. vol. 6. no. 2. pp. 138-146. doi: 10.22079/JMSR.2019.115152.1295
16. Rama G.R., Timmers L.F.S.M., Volken de Souza C.F. Ultrafiltration of cheese whey: achieving high protein rejection and sustaining membrane efficiency. Journal of Food Processing and Preservation. 2021. vol. 45. no. 11. pp. e15908. doi: 10.1111/jfpp.15908
17. Hinkova A. et al. Potential of membrane separation processes in cheese whey fractionation and separation. Procedia Engineering. 2012. vol. 42. pp. 1425-1436. doi: 10.1016/j.proeng.2012.07.536
18. Corbat?n-B?guena M.J., ?lvarez-Blanco S., Vincent-Vela M.C. Evaluation of fouling resistances during the ultrafiltration of whey model solutions. Journal of Cleaner Production. 2018. vol. 172. pp. 358-367. doi: 10.1016/j.jclepro.2017.10.149
19. Evdokimov I.A. et al. Ultrafiltration concentrating of curd whey after electroflotation treatment. Foods and Raw materials. 2017. vol. 5. no. 1.
20. Pontonio E., Montemurro M., De Gennaro G.V., Miceli V. et al. Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese. Foods. 2021. vol. 10. no. 11. pp. 2573. doi: 10.3390/foods10112573
Review
For citations:
Lazarev S.I., Rodionov D.A., Khromova T.A., Polyansky K.K. Development of a technological scheme and economic justification of ultrafiltration purification and concentration of cheese whey. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(4):101-107. (In Russ.) https://doi.org/10.20914/2310-1202-2021-4-101-107
Views:
152
Email this article 
Post a Comment 
