Flux Behaviour, Rejection and Concentration Factors, and Energy Demand during Ultrafiltration of Sweet Buttermilk-Reference-Cited by-同舟云学术

Flux Behaviour, Rejection and Concentration Factors, and Energy Demand during Ultrafiltration of Sweet Buttermilk

Published:2023-03-16 Issue:6 Volume:13 Page:3804
ISSN:2076-3417
Container-title:Applied Sciences
language:en
Short-container-title:Applied Sciences

Author:

Dushkova Mariya¹^ORCID,Ivanova Mihaela²^ORCID,Trublet Luca³,Petkova Zhana⁴^ORCID,Teneva Olga⁴,Miteva-Petrova Milena⁵,Desseva Ivelina⁶^ORCID,Mihaylova Dasha⁷^ORCID

Affiliation:

1. Department of Process Engineering, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria

2. Department of Technology of Milk and Dairy Products, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria

3. Claude Bernard University Lyon 1, Institut Universitaire de Technologie Lyon 1, 155 rue Henri de Boissieu, 01000 Bourg en Bresse, France

4. Department of Chemical Technology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria

5. Department of Fundamentals of Chemical Technology, University “Prof. dr Asen Zlatarov”, Prof. Yakimov 1 str., 8010 Burgas, Bulgaria

6. Department of Analytical Chemistry and Physical Chemistry, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria

7. Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria

Abstract

This work aimed to study the flux behavior, rejection and concentration factors, and energy demand to establish the optimal conditions during ultrafiltration of sweet buttermilk to produce ice cream. The experiments were conducted with a UF25-PAN membrane at a transmembrane pressure of 0.2, 0.35 and 0.5 MPa, and a volume reduction ratio (VRR) of 2, 3, 4, and 5. Total protein, fat, ash, and dry matter contents, phospholipid composition, and acidity of retentates and permeate were determined. The increase in the VRR led to a decrease in the permeate flux and an increase in the energy demand, rejection, and concentration factors of the main components of sweet buttermilk. The highest values of rejection and concentration factors established for fat were 98.65% and 4.93, respectively. The permeate flux and energy demand increased with the rise in the transmembrane pressure. The total phospholipids increased 2.8 times at VRR 5 compared to the initial buttermilk. The use of VRR 3 gave the best ratio between the permeate flux, the energy demand, and relatively high values of concentration and rejection factors. The use of VRR 5 will enrich the ice cream to the greatest extent to obtain a product with the highest level of biologically active substances (proteins, phospholipids, minerals).

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

Link

https://www.mdpi.com/2076-3417/13/6/3804/pdf

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