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Dissertations / Theses on the topic 'Whey ultrafiltration'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

D???Souza, Nisha Maria School of Chemical Engineering &amp Industrial Chemistry UNSW. "Influence of operating conditions on lifetime performance of membrane systems in whey processing." Awarded by:University of New South Wales. School of Chemical Engineering and Industrial Chemistry, 2005. http://handle.unsw.edu.au/1959.4/23309.

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Statistically designed experiments were conducted on a bench-scale ultrafiltration (UF) system using 10 kDa and 100 kDa polyethersulphone membranes to study the effect of operating conditions on membrane performance during whey processing. Experiments have underlined the importance of and provided a deeper understanding of factors influencing rejection. During filtration, a dynamic layer controlled protein fouling, reducing the effective molecular weight cut-off of the 100 kDa membrane and resulting in partial rejection. As pressure increases, the cake becomes denser allowing fewer and smaller

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2

Macedo, Antónia Teresa Zorro Nobre. "Fraccionamento de lactossoro de ovelha por tecnologias de membranas e estudo das possiveis utilizações dos concentrados obtidos." Doctoral thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/3871.

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Doutoramento em Engenharia Agro-Industrial - Instituto Superior de Agronomia<br>In this thesis we studied the efficiency of fractionation of ovine whey by ultrafiltration followed by nanofiltration, in terms of permeation fluxes and apparent rejections. The application possibilities of the concentrates produced were also investigated. Ultrafiltration tests were performed in total recirculation mode under different operating conditions of transmembrane pressure and feed recirculation velocity with membranes ETNA10PP, GR81PP and GR61PP. The membranes ETNA10PP turned out to be the most appropriat

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3

Hsu, Ching-Suei. "Integrated Rotating Fibrous Bed Bioreactor-Ultrafiltration Process for Xanthan Gum Production from Whey Lactose." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308303490.

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4

Yee, Kevin Wing Kan Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Operability analysis of a multiple-stage membrane process." Publisher:University of New South Wales. Chemical Sciences & Engineering, 2008. http://handle.unsw.edu.au/1959.4/41287.

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Membrane processes have found increasing industrial applications worldwide. For membrane processes to deliver their desired performances and mitigate the effect of disturbances, automatic controllers must be installed. Before the installation of controllers, operability analysis is a crucial step to evaluate how well the processes can be controlled, and to determine how process design can be improved for better control. However, existing applications of operability analysis in membrane processes are limited. This thesis extends the application of operability analysis to a multiple-stage mem

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5

Araujo, Farro Patricia Cecilia Araujo. "Ultrafiltração do soro de queijo minas frescal pre-tratado e microfiltrado : efeitos da vazão volumetrica e da pressão transmembrana no fluxo de permeado." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254796.

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Orientador : Luiz Antonio Viotto<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T14:31:30Z (GMT). No. of bitstreams: 1 AraujoFarro_PatriciaCeciliaAraujo_M.pdf: 10347874 bytes, checksum: 27da3e953a0c24aa4d8d9a820839adb0 (MD5) Previous issue date: 2003<br>Resumo: Estudos de pré-tratamentos do soro que melhorem a taxa de permeação em processos por membranas de ultrafiltração (UF) são importantes para a viabilização econômica da produção de concentrados protéicos de soro (CPS). Além disso, os pré-tratam

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6

Lubeck, Gert Marcos. "Estudo da fabricação de requeijão cremoso com diferentes concentrações de gordura no extrato seco, sal emulsificante e concentrado proteico de soro obtido por ultrafiltração." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255611.

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Orientador: Salvador Massaguer Roig<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-10T05:25:31Z (GMT). No. of bitstreams: 1 Lubeck_GertMarcos_D.pdf: 2387143 bytes, checksum: ebda37b30cff2d72ffbe5153c83f1e38 (MD5) Previous issue date: 2005<br>Resumo: Este trabalho constitui em desenvolver tecnologia de fabricação de requeijão cremoso utilizando concentrado oretéico de soro ultrafiltrado e estudar as caracteristicas fisico-quimicas, de textura instrumental e sensorial, capacidade de derretimento de queijo, pr

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7

Pagno, Carlos Henrique. "Desenvolvimento de espessante alimentar para líquidos com valor nutricional agregado, destinados a indivíduos disfágicos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/16410.

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A deglutição é um processo coordenado e extremamente complexo, envolvendo contração e inibição de músculos localizados entre a boca e o estômago. Alterações neste sistema podem gerar disfagia, sinal comum de diversas doenças orgânicas, alterações neurológicas ou doenças neuromusculares, produzindo no paciente dificuldade na mastigação e deglutição de alimentos. Prover deglutição segura para indivíduos disfágicos é um desafio, contudo, esta pode ser facilitada se os alimentos tiverem a textura modificada e os líquidos forem espessados. Dessa maneira, este trabalho teve por objetivo desenvolver

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8

SOUZA, Renata Silva Cabral de. "Avalia??o do potencial antioxidante e antimicrobiano de prote?nas do soro de leite concentradas por membranas e hidrolisadas por diferentes enzimas comerciais." Universidade Federal Rural do Rio de Janeiro, 2013. https://tede.ufrrj.br/jspui/handle/jspui/2534.

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Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-11-29T17:12:51Z No. of bitstreams: 1 2013 - Renata Silva Cabral de Souza.pdf: 1753830 bytes, checksum: 2dff8752eb3f7974e34f8809d059f126 (MD5)<br>Made available in DSpace on 2018-11-29T17:12:51Z (GMT). No. of bitstreams: 1 2013 - Renata Silva Cabral de Souza.pdf: 1753830 bytes, checksum: 2dff8752eb3f7974e34f8809d059f126 (MD5) Previous issue date: 2013-05-23<br>CAPES<br>The aim of this study was to evaluate the process of protein concentration in bovine whey proteins by ultrafiltration process and subsequently the protein hydrolysate obt

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9

Boccia, Juliana Nogueira. "Aproveitamento de diferentes tipos de soro de leite na elaboração de bebidas lácteas acidificadas carbonatadas." Universidade Federal de Juiz de Fora (UFJF), 2018. https://repositorio.ufjf.br/jspui/handle/ufjf/6913.

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Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2018-07-04T13:35:00Z No. of bitstreams: 0<br>Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2018-07-04T14:22:18Z (GMT) No. of bitstreams: 0<br>Made available in DSpace on 2018-07-04T14:22:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-05-25<br>A proposta deste estudo foi oferecer novas alternativas para o aproveitamento sustentável do soro desproteinado através do desenvolvimento e disponibilização de tecnologias simples de fabricação de bebidas lácteas acidificadas carbonatadas, com vida

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10

Srnak, Paul Marijan. "Ultrafiltration fractionation of sweet whey proteins." 1988. http://catalog.hathitrust.org/api/volumes/oclc/19104330.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1988.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 109-121).

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11

Bhushan, Shanti. "Charged ultrafiltration membranes for whey protein fractionation." 2008. http://www.library.wisc.edu/databases/connect/dissertations.html.

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12

Scott, Timothy Charles. "Hydrolysis of lactose in permeate from the ultrafiltration of cottage cheese whey using immobilized beta-galsctosidase." 1985. http://catalog.hathitrust.org/api/volumes/oclc/12136891.html.

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Thesis (Ph. D.)--University of Wisconsin--Madison, 1985.<br>Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 366-372).

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13

Fukumoto, Lanna Rumiko. "Isolation of immunoglobulins from cheese whey and milk using ultrafiltration and immobilized metal affinity chromatography." Thesis, 1992. http://hdl.handle.net/2429/1691.

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Cheddar cheese whey was concentrated using an ultrafiltration (OF) membrane with a 50 kDa molecular weight cut-off (MWCO). The concentrated whey was applied to an immobilized metal affinity chromatography (IMAC) column to isolate IgG. With a 50 ml IMAC column loaded with 17.3 ml of 50 mM CuCl₂ to get 2/3 Cu saturation, 1240 mg of IgG could be isolated with 56% purity. About 152 mg of lactoferrin and 90 mg of lactoperoxidase could be isolated along with the IgG. By using concentrated whey instead of unconcentrated whey, the time required to apply the whey was reduced proportionally to the conce

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14

Bhatta, Sagar. "Separation Of Bioactive Peptides From Whey Hydrolysate Using Electrodialysis With Ultrafiltration Membrane: A Pilot-Scale Study And Investigation On Process Parameters." Master's thesis, 2015. http://hdl.handle.net/10362/62002.

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A tryptic hydrolysis of whey protein isolate has generated 19 peptides from β-lactoglobulin source, out of 27 peptide sequences detected under HPLC-MS. Amongst 19 peptides, 12 were detected as anionic peptides and 5 as cationic peptides. The aim of this work was to investigate the process parameters for fractionating bioactive peptides from protein hydrolysate by pilot-scale electrodialysis with ultrafiltration membrane (EDUF) unit. Preliminary tests were performed to evaluate process parameters. A pressure-flow relation was studied for establishing no transmembrane pressure. Protein hyd

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15

Azevedo, António Sérgio Vilela. "Estratégias para a valorização do soro de queijo numa PME." Master's thesis, 2018. http://hdl.handle.net/1822/59277.

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Dissertação de mestrado integrado em Engenharia Biológica<br>O soro de queijo é um subproduto da indústria alimentar que representa um grande problema ambiental, dado que tem uma elevada carga orgânica. A sua valorização constitui uma oportunidade para a indústria alimentar devido às propriedades nutricionais e funcionais que apresenta. Atualmente, os processos membranares, como é o caso da ultrafiltração (UF), assumem um grande destaque na valorização do soro, sendo o estudo destes sistemas o principal objetivo deste trabalho. Na primeira fase deste trabalho pretendeu-se caracterizar o s

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