Temperature effect on whey protein fouling
نویسندگان
چکیده
منابع مشابه
Understanding and Reducing Fouling in Whey Evaporators
Optimization of evaporators with respect to fouling will lead to an increase in runtime and production capacity. Unfortunately optimization processes are often trial-and-error based because the exact mechanism and rate of fouling are not known. This makes the optimization process inefficient and results are often sub-optimal. In order to improve the optimization process a predictive model was d...
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Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...
متن کاملEffect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage
The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18...
متن کاملEffect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage
The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18...
متن کاملWhey Protein Nutritional Power House of Future
Objective: Whey protein is a byproduct of dairy industry, where cheese and casein are manufactured.This is the major protein content which is loss during the formation of yogurt and cheese. Methods: If this is added to the diet then that can enhance the nutritioal value for the diet, which will be very usefull. Results: In this study we try to find it out that the whey protein has the antibioti...
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ژورنال
عنوان ژورنال: Publicaciones e Investigación
سال: 2008
ISSN: 2539-4088,1900-6608
DOI: 10.22490/25394088.1134