Whey and Whey Powders, Principles and Applications of Dialysis

• Tipo: Capítulo ou Parte de Livro
• Data: 2015

Autores

Tavares T. (Autor) FFUP; Malcata F. (Autor) Outra

Livro

Título: Encyclopedia of Food and Health

Páginas: 493-497

ISBN: 978-0-12-384953-3

Editora: Elsevier

Indexação

Scopus - 4 Citações

Outras Informações

ID Authenticus: P-012-CAC

DOI: 10.1016/b978-0-12-384947-2.00750-9

Abstract (EN): Membrane technology has revolutionized the dairy product sector. It enables the concentration, fractionation, and purification of milk and whey components (namely proteins and lactose), being inexpensive when compared with chromatographic techniques, and easy to scale up. Its industrial application leads to an increase of the yield, quality, and shelf life of the products. The development of new membrane technology processes and membrane quality are very important in order to eliminate time of exposure to heat treatments and reduce greatly the problems of fouling or blockage. One of the membrane methods with great future potential is electrodialysis because it is an effective, modern, fast, energy-saving method to perform demineralization of whey, which is most of the time indispensable in the production of whey added-value products.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 4