OPTIMIZATION OF THE WHEY SEPARATION PROCESS

A AZZOUZ, D ROTAR, M R ELISEI, A POPESCU, A ZVOLINSCHI

Résumé


The separation process of  the whey resulting from milk coagulation in cheese manufacturing was modelized and optimized for different coagulae. Preliminary investigations of the filtration process allowed to choose the kind of coagulum and the ranges of the key-parameters. The pressing process was further modelized and optimized using a 32 experiment design. The effects of time (t) of coagulum pressing and the pressing force were investigated in the respective range: 0-6 hours and 0,005-0,009 kg/cm2. It was found that the optimum process is strongly correlated to the kind of coagulum. For instance, for coagulum obtained using promoter agents, this optimum occurs at a pressing time of 4,9 hours and a pressing force of 0,0064 kg/cm2. For tainted milk, this optimum lies at top : 7,2 hours and 0,008 kg/cm2. The results highlight the opportunity to achieve a high performance whey recovery using a low-cost process.

Mots-clés


Milk ; cheese ; coagulation ; separation ; modelisation ; pressing time

Texte intégral :

PDF (English)

Références


- Zara M.L. Valorificarea pe cale biotehnologică a zerului, PhD thesis, Galati University, Romania, (1999), pp. 40-72.

- Buletin de informare în industria laptelui, Univ.Galaţi, 6(2) (1991), p.179.

- Buletin de informare în industria laptelui, Univ.Galaţi, 6(1) (1991), p.25.

- Buletin de informare în industria laptelui, Univ.Galaţi, 7( 1-2) (1991), p.12.

- Azzouz A., Leonte M., Dorohoi D., Gheorghies C., Elemente de Strategie in Design Industrial, Ed. Plumb, Bacau, ISBN 973-9150-99-3, (1998).

- Azzouz A., Zvolinschi A., Stoian O., Proceedings of the Jubilee Symposium: 50 Years University Level Education in Food Science, Galati (Romania), 16-18 october (1998), p.4.

- Azzouz A., Stoian O., Stiinte si Tehnologii Alimentare Review, Bucharest, (1999) (under press).

- Azzouz A., Finaru A., Zvolinschi A., Grosu M., Papuc D., Symposium “Agricultura si Industrie Alimentara-Prezent si Viitor”, Bacau (Romania), march (1999).

- Azzouz A., Anita Zvolinschi, Simona Asaftei, Costescu Marius, Symposium “Agricultura si Industrie Alimentara-Prezent si Viitor”, Bacau (Romania), march (1999).

- Azzouz A., Zvolinschi A., Symposium “Agricultura si Industrie Alimentara-Prezent si Viitor”, Bacau (Romania),march 1999.

- Azzouz A., Zvolinschi A., Grosu M., Papuc D., Grosu L., Symposium “Agricultura si Industrie Alimentara-Prezent si Viitor”, Bacau (Romania), march (1999).

- Azzouz A. , Zvolinschi A., Papuc D., Symposium “Agricultura si Industrie Alimentara-Prezent si Viitor”, Bacau (Romania), march (1999).

- Azzouz A., Zvolinschi A., Rotar D., Hura C., Actes du Colloque Franco-Roumain de Chimie Appliquée, Bacau (Romania), ISBN 973-99703-3-8, oct. (2000), p.68.

- Azzouz A., Zvolinschi A., Isac S., Actes du Colloque Franco-Roumain de Chimie Appliquee, Bacau (Romania), ISBN 973-99703-3-8, oct. 2000, p.72.

- Azzouz A., Grosu M., Rotar D., Actes du Colloque Franco-Roumain de Chimie Appliquée, Bacau (Romania), ISBN 973-99703-3-8, oct. (2000), p.74.

- Chintescu G et al., Indrumator pentru tehnologia produselor lactate, Ed. Tehnica, Bucuresti (Romania), (1982).

- Chintescu G et al, Valorificarea subproduselor lactate, Ed. Tehnică, Bucuresti (Romania), (1985).

- Chintescu G et al., Agenda pentru industrializarea laptelui, Ed. Tehnicã, Bucuresti (Romania), (1988).

- Costin M, Tehnologia laptelui si a produselor lactate, Ed. Did. Pedagogica. Bucuresti (Romania), (1965).

- Mulder H et al., The milk fat globule, Commonwealth Agricultural Bureau, Fardham Royal and Center of Agriculture, Publishing & Documentation, Wagering, The Netherlands, (1974).


Renvois

  • Il n'y a présentement aucun renvoi.


Bookmark and Share


 

Direction des Publications et de l'animation scientifique

Université des Frères Mentouri Constantine 1. Route Ain El-Bey. 25000. Algérie.