A contribution for the valorisation of sheep and goat cheese whey through nanofiltration
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/17620 |
Resumo: | The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 106 Pa and a circulation velocity of 1.42m s1, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 106 Pa and a circulation velocity of 0.94 m s1, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluated |
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A contribution for the valorisation of sheep and goat cheese whey through nanofiltrationsheep cheese wheygoat cheese wheyultrafiltration permeatesnanofiltration performanceThe amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 106 Pa and a circulation velocity of 1.42m s1, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 106 Pa and a circulation velocity of 0.94 m s1, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluatedMDPIRepositório da Universidade de LisboaMacedo, AntóniaMonteiro, JoanaD' Almeida Duarte, Elizabeth2019-03-14T13:54:20Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/17620engMembranes 2018, 8, 114doi:10.3390/membranes8040114info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:47:17Zoai:www.repository.utl.pt:10400.5/17620Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:02:47.424490Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
A contribution for the valorisation of sheep and goat cheese whey through nanofiltration |
title |
A contribution for the valorisation of sheep and goat cheese whey through nanofiltration |
spellingShingle |
A contribution for the valorisation of sheep and goat cheese whey through nanofiltration Macedo, Antónia sheep cheese whey goat cheese whey ultrafiltration permeates nanofiltration performance |
title_short |
A contribution for the valorisation of sheep and goat cheese whey through nanofiltration |
title_full |
A contribution for the valorisation of sheep and goat cheese whey through nanofiltration |
title_fullStr |
A contribution for the valorisation of sheep and goat cheese whey through nanofiltration |
title_full_unstemmed |
A contribution for the valorisation of sheep and goat cheese whey through nanofiltration |
title_sort |
A contribution for the valorisation of sheep and goat cheese whey through nanofiltration |
author |
Macedo, Antónia |
author_facet |
Macedo, Antónia Monteiro, Joana D' Almeida Duarte, Elizabeth |
author_role |
author |
author2 |
Monteiro, Joana D' Almeida Duarte, Elizabeth |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Macedo, Antónia Monteiro, Joana D' Almeida Duarte, Elizabeth |
dc.subject.por.fl_str_mv |
sheep cheese whey goat cheese whey ultrafiltration permeates nanofiltration performance |
topic |
sheep cheese whey goat cheese whey ultrafiltration permeates nanofiltration performance |
description |
The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 106 Pa and a circulation velocity of 1.42m s1, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 106 Pa and a circulation velocity of 0.94 m s1, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluated |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2018-01-01T00:00:00Z 2019-03-14T13:54:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/17620 |
url |
http://hdl.handle.net/10400.5/17620 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Membranes 2018, 8, 114 doi:10.3390/membranes8040114 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131118607269888 |