Examination of whey de-fatting by enhanced membrane filtration

The largest quantities of by-products of dairy processing originates from the cheese making. Whey proteins are used for animal feeding and human nutrition as well, for example in dry soups, infant formulas, and supplements. The fat components of the whey might impair its use. The aim of our experiments was to investigate the separation of the lipid fraction of whey. The microfiltration is said to be a gentle and energy efficient method for this task. During the measurements 0.2 μm microfiltration membranes were used and the membrane separation was enhanced by vibration, inserting static mixer and air sparging. The de-fatting efficiency, the retention of the whey components, the flux values, and the resistances in different combinations were compared in this paper

Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation

Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly anthocyanins. Valuable compounds in fruit juice – vitamins, polyphyenols etc. –are heat-sensitive molecules, which should be taken into account during the process of concentration to prevent degradation. Osmotic distillation seems a suitable option to product high quality sour cherry juice because this process does not require high temperature or pressure. Raw juice with approximately 15°Brix was used for the experiment and tried to concentrate up to 60° Brix where the water activity low enough to inhibit the microbiological deterioration. Before and after the process, TPC (total phenolic compounds) and FRAP (ferric reducing antioxidant power) was measured using spectrophotometric methods to determine the effect of the osmotic distillation. Our results point out that osmotic distillation is a promising method to concentrate sour cherry juice and prevent the loss of valuable compounds

Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation

Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as acolour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainlyanthocyanins. Valuable compounds in fruit juice – vitamins, polyphyenols etc. –are heat-sensitive molecules, which should be taken intoaccount during the process of concentration to prevent degradation. Osmotic distillation seems a suitable option to product high quality sourcherry juice because this process does not require high temperature or pressure. Raw juice with approximately 15°Brix was used for theexperiment and tried to concentrate up to 60° Brix where the water activity low enough to inhibit the microbiological deterioration. Beforeand after the process, TPC (total phenolic compounds) and FRAP (ferric reducing antioxidant power) was measured using spectrophotometricmethods to determine the effect of the osmotic distillation. Our results point out that osmotic distillation is a promising method to concentratesour cherry juice and prevent the loss of valuable compounds

Aplicación de la nanofiltración y pervaporación en el tratamiento de aguas residuales

Este trabajo trata sobre la aplicación de las tecnologías de membrana en el tratamiento de las aguas residuales o usadas. Las operaciones de membrana se aplican a numerosos problemas medioambientales como resultado de unas regulaciones más restrictivas. Por razones económicas, las aplicaciones están todavía limitadas generalmente a los casos donde los contaminantes y/o agua pueden recuperarse para reciclado o reutilización. A continuación presentaremos los resultados de experimentos utilizando la nanofiltración y la pervaporación en el tratamiento de agua residual industrial. El agua residual examinada contenía metanol y sal, originada de la compañía perforadora MOL Rt Hungría. Anteriormente, esta agua fue tratada por destilación o por intercambio i+onico. La destilación elimina el metanol por medio del suministro de calor el cual es un método costoso y adempas la precipitación de la sal causa dificultades en la limpieza del aparato. Los experimentos de tratamiento por intercambio iónico no fueron ni eficientes ni económicos