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Studies on Modified Ultrafiltration Process for Milk Whey Protein Concentration

Tuhina, A. Vijay (2006) Studies on Modified Ultrafiltration Process for Milk Whey Protein Concentration. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The application of whey proteins as functional and nutritional ingredient in food and pharmaceutical industries has gained considerable attention in the recent Past. Membrane Processes are currently used for the concentration of cheese whey. The presence of residual fat in the cheese whey poses the problem of fouling and eventually leads to the reduction in the transmembrane flux. More over the film formation on the membrane surface acts as a secondary layer, which in turn affects the separation efficiency. The present study attempts to deal with the problem by the pretreatment of the whey using chitosan to precipitate the fat globules. Acid whey made from milk was subjected to chitosan treatment. Chitosan treatment of 0.018% seems to reduce the fat content of the acid whey by ~70%. The treated whey was subjected to tangential flow ultrafiltration (molecular weight cutoff 30 kDa). A modified ulitrafiltration by repeated dilution of feed was attempted to improve the efficiency of lactose removal from the retentate. An increase in removal of lactose was observed for an increase in dilution. 5X dilution, resulted in 94 % removal of lactose. The effect of the chitosan treatment on the permeate flux was also studied. For a 3X dilution, 26% improvement in the permeate flux was observed which in turn resulted in 40% improvement in over all process time.
Uncontrolled Keywords: Acid whey Chitosan Ultrafiltration Diafiltration
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Feb 2008 07:13
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1651

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