ИССЛЕДОВАНИЕ ПАРАМЕТРОВ ИЗОМЕРИЗАЦИИ ЛАКТОЗЫ

Laws membran concentration whey fibers

Gavrilov B. G. ^a

Gavrilov GB. ^a

Affiliation

a ГУ «Ярославский государственный институт качества сырья и пищевых продуктов»

Copyright ©Gavrilov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Are studied structure and properties of dairy whey in process kontsentrirovanija by the return osmos. Are investigated viscosity characteristics syvorotki. Dependences of effective viscosity of ultrafiltrational concentrates with a various mass fraction of solids are chosen. Fraction the structure whey fibers of ultra filtrates is studied.

Keywords

Dairy whey, return osmosis, processing, fractional structure

REFERENCES

Брык М.Т. Мембранная технология в промышленности / М.Т. Брык, Е.А. Цапюк, А.А. Твердой. - Киев: Техника, 1990. - 289 с.
Дытнерский Ю.И. Мембранные процессы разделения жидких смесей. - М.: Химия, 1975. - 252 с.

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