Prosekov
Prosekov
Prosekov
One of the barriers to the widespread use of whey for food is its high relative ash, two
times higher than for milk. For this reason, whey concentrate, unlike milk, have a bitter-salty
taste. This problem is solved demineralization - Purified serum from dissolved salts, particularly
the sodium salt. The process of demineralization of whey expanding the scope of its use in the
food industry, received demineralized whey concentrates have a clean sweet taste and are used to
produce a wide range of healthy foods. Technological operation of demineralization of whey used
in the technology of functional dairy products with low residual allergenicity. It is aimed at
removing one of the serum and divalent metals, and reduced active acidity. Desalting solutions
can be carried out in different ways: ion exchange, electrodialysis, nanofiltration or reverse
osmosis.
Introduction
One of the barriers to the widespread use of whey for food is its high relative ash, two times
higher than for milk. For this reason, whey concentrate, unlike milk, have a bitter-salty taste. This
problem is solved demineralization - Purified serum from dissolved salts, particularly the sodium salt.
The process of demineralization of whey expanding the scope of its use in the food industry, received
demineralized whey concentrates have a clean sweet taste and are used to produce a wide range of
healthy foods.
Technological operation of demineralization of whey used in the technology of functional dairy
products with low residual allergenicity. It is aimed at removing one of the serum and divalent metals,
and reduced active acidity.
Desalting solutions can be carried out in different ways: ion exchange, electrodialysis,
nanofiltration or reverse osmosis.
As a method of desalination, reverse osmosis is used in large-scale desalination of sea and
ocean waters, but it is not applicable to the whey in that capacity.
The purpose of the nanofiltration - to filter out part of the electrolyte, while the remaining
components of the concentrate treated solution without significant losses. In the future, as the
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technology of manufacturing membranes, nanofiltration can be the most interesting membrane process
for the dairy industry, which combines the principle of concentration and demineralization.
The aim is to study the process of demineralization of whey by various methods.
Materials and Methods
Electrodialysis - membrane separation process in which ions of dissolved substances are
transported across the membrane in an electric field. Driving force is the gradient of the electric
potential. In multiple electrodialyzer alternates large number (several hundred) of cation-exchange and
anion-exchange membranes located between two electrodes (Fig. 1).
move within the membrane package under the influence of electric current. These particles are
too large to be able to pass through the anion-exchange membranes, and they are deposited in a
thin layer of cells on the surface of the serum anion-exchange membranes. Sediments with the
membrane surface can be removed changing polarity of the current, but this does not always lead
to the desired results.
If the membrane is continuously operated at current densities above 20-25 mA/cm2
proteinopodobnye layers can settle permanently, causing rapid deterioration and even the
disappearance of the anion exchange membrane properties. Under typical operating conditions
with normal fresh serum in normal current densities (10 - 25 mA/cm2) deposition
proteinopodobnyh factions usually leads to clogging of the membranes and the beginning of
degradation after a period ranging from two weeks to several months. Electrodialysis good for
demineralization of highly saline solutions with high electrical conductivity. He is easily
automated and does not require for its operation of large amounts of chemicals. However, at low
concentrations of minerals, when the electrical treated solution tends to zero, the efficiency of
electrodialysis drops.
In practice, ion exchange and electrodialysis, as two direct method of desalination,
complement each other. If necessary, finish sweep of mineral impurities commonly used ion
exchange. The advantage of ion exchange is the ability to virtually complete cleaning solutions
from minerals.
Ion exchange method is industrially direct desalination of mineralized solutions. Ion
exchange is carried out in columns with ion-exchange resins (Fig. 2).
Ion exchange is used in the dairy industry in obtaining lactic acid for demineralization of
whey, remove radioactive elements from raw milk, high heat stability of milk intended for
sterilization to reduce its acidity. Whey is passed first through a cation exchange resin and then
through anion exchanger. Cation binds cations present in the whey minerals, highlighting the
appropriate acid anions are bound anion.
After passing through the two columns with ion exchangers efficiency demineralization
of whey, depending on its type is 90 - 99%. For the production of certain products less desirable
(50 - 60%) degree of demineralization. In these cases, demineralized whey mixed automatically
in the appropriate proportions (for pH regulation) with untreated.
Exchangers shall be automatically regenerated after each run. To carry out this process to
recommend the following procedure for the preparation of adsorbents for regeneration and
storage: pre-wash water treatment disinfectant detergent, rinse with cold water, regeneration
solution ugleammoniynoy salt, rinse with cold water. Regenerated resin stored under water
before the next process of demineralization of serum.
Cation exchange resin is regenerated with HC1 on the counterflow principle. When
compared with the once-through technology countercurrent ion exchange resin regeneration
system provides reduced consumption of reagents for regeneration, improving the quality of the
treated water and the reduction of consumption for own needs. To regenerate the anion resin
solutions are used Na2CO3 or NH4OH.
Optimizing manufacturing operation whey demineralization performed as electrodialysis
installation and by ion exchange.
The main equipment for the process of demineralization of whey is a laboratory
electrodialysis, the concept of which is shown in Figure 3.
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1 3
2 2
in the final stage of ED treatment, when the ash content of the product is low, the growing
concentration at the membrane surface changes in cells desalination. In this case, the efficiency
of the process is significantly reduced. In predmembrannyh areas, and, in the first place at the
surface membrane anionoselektivnyh begins hydrolysis of water molecules into ions H + and
OH-. Treated product acidic, since the ions OH-output through the membrane, and H + ions
enter the product.
Further increase in tension on the membrane frames in concentration polarization
increasingly large part of the current begins to be spent on the involuntary transfer of H + and
OH-. Concomitant decrease in serum pH increases the risk of coagulation of whey proteins.
Thus, if a laboratory dialyzer consists of 9 cameras, the voltage per cell 3.2 V, the work can be
performed at the dialyzer 18 - 27 V.
For the process of demineralization feedstock was used cheese and cottage cheese whey,
raw material indices are shown in Table 1.3. Demineralization process was conducted in a
laboratory setting electrodialysis EDU at room temperature for one hour. To control the level of
demineralization of whey the dependence of the electrical conductivity of the whey mineral
content (ash) (Figure 5). This technique enabled the technological instructions for the production
of demineralized whey as an operational method to control the primary process variable - the ash
content of serum.
Table 1 - Physical and chemical characteristics of the processed whey
After the electrodialysis, a decrease of mass fraction of solids, due to the removal of a
number of salts of the serum during demineralization, a decline of titratable acidity - the removal
of chloride ions and anions of inorganic acids. The mass fractions of whey proteins, fat and
lactose changed slightly.
After the process of electrodialysis in cheese and cheese whey content was determined
one and divalent metals by capillary electrophoresis. The results are reported in Table 3.
Table 3 - The results of the cationic composition of the serum after ED treatment by
capillary electrophoresis
K 984,912±98,491
Na 938,999±93,900
whey
Mg 280,641±28,064
Ca 695,331±69,533
K 465,763±46, 576
Na 403,285±40,328
demineralized whey
Mg 136,477±13,647
Ca 349,375±34,937
The study showed that during the electrodialysis process whey is reduction of
monovalent and divalent metals on average by 50%.
To investigate the process of demineralization by ion exchange using high kationonitnye
anionite resp resin and domestic production, developed in the Institute of Chemical Technology.
This styrene-DVB resins: highly acidic sulfonic CG-2H-8 in the ammonium form and strongly
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basic anion exchange resin AV-17-8. Experiments on whey demineralization by ion exchange
was carried out using ion-exchange column (Figure 7), one of the columns filled with cation
exchange resin, and the second - anion.
K 984,912±98,491
Na 938,999±93,900
whey
Mg 280,641±28,064
Ca 695,331±69,533
K 3,622±0,362
Na 17,951±1,795
demineralized whey
Mg 7,411±0,741
Ca 11,454±1,145
Analysis of experimental data confirms the conclusion drawn earlier on the basis of the
literature review. After passing through the two columns with ion exchangers efficiency
demineralization of whey, depending on its type is 90 - 99%, thus there is little loss of serum
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proteins. The disadvantage of ion exchange is that after saturation resin minerals treated solution
is subject to regeneration acids and alkalis. The advantage of ion exchange is the ability to
virtually complete cleaning solutions from minerals, low maintenance costs for heat and
electricity, the use of cheap and affordable domestic production of ion exchange resins,
durability cation and anion exchange resins.
Demineralized whey by ion exchange is less pronounced bitterness due to the removal of
minerals, low acidity (this is especially important for sour curd whey in its further use), making
it possible to use serum in the production of functional foods with low residual allergenicity.
The work is funded by the Ministry of Education and Science under the federal target
program "Research and development on priority directions of scientific-technological complex
of Russia for 2007-2013", the state contract № 12.527.11.0008.
Retsnzenty:
Nikolai Kucher, D.Sc.. Professor FGBOU VPO "KemSU";
Tatiana Shevchenko, Professor FGBOU VPO "KemTIPP"
References
1. Tokayev ES, Bazhenov EN, parasite RY Contemporary experience and perspectives of
agents in the production of whey protein functional beverages / / dairy industry. - 2007. - № 10. -
S. 55-56.
2. RF Patent № 2375910 C1, 20.12.2009.
3. Sinha R., Radha C., Prakash J., Kaul P. Whey protein hydrolysate: Functional
properties, nutritional quality and utilization in beverage formulation / / Food Chemistry. - 2007.
- Vol. 101. - P. 1484-1491.