A theoretical approach to dairy products from membrane processes
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102081 |
Resumo: | Abstract Milk is a food rich in nutrients and requires processing that promotes its conservation, such as concentration. The membrane process, as an emerging technology and lower energy consumption, has been applied to concentrate, purify, and adapt milk for fluid consumption or derivatives. The Microfiltration, Ultrafiltration, Nanofiltration, and Reverse Osmosis processes have already been applied to milk and the biggest challenge is in controlling phenomena such as fouling, and polarization influenced by the system's operating conditions. The membrane process has already been used in the production of cheese, ricotta, protein concentrates, powdered milk, and dairy beverages. |
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Food Science and Technology (Campinas) |
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A theoretical approach to dairy products from membrane processesmilkconcentrationoperation conditionsfoulingproteinsAbstract Milk is a food rich in nutrients and requires processing that promotes its conservation, such as concentration. The membrane process, as an emerging technology and lower energy consumption, has been applied to concentrate, purify, and adapt milk for fluid consumption or derivatives. The Microfiltration, Ultrafiltration, Nanofiltration, and Reverse Osmosis processes have already been applied to milk and the biggest challenge is in controlling phenomena such as fouling, and polarization influenced by the system's operating conditions. The membrane process has already been used in the production of cheese, ricotta, protein concentrates, powdered milk, and dairy beverages.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102081Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.12522info:eu-repo/semantics/openAccessCUNHA,Tamires Marques Paes daCANELLA,Maria Helena MachadoHAAS,Isabel Cristina da SilvaAMBONI,Renata Dias de Mello CastanhoPRUDENCIO,Elane Schwindeneng2022-07-08T00:00:00Zoai:scielo:S0101-20612022000102081Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
A theoretical approach to dairy products from membrane processes |
title |
A theoretical approach to dairy products from membrane processes |
spellingShingle |
A theoretical approach to dairy products from membrane processes CUNHA,Tamires Marques Paes da milk concentration operation conditions fouling proteins |
title_short |
A theoretical approach to dairy products from membrane processes |
title_full |
A theoretical approach to dairy products from membrane processes |
title_fullStr |
A theoretical approach to dairy products from membrane processes |
title_full_unstemmed |
A theoretical approach to dairy products from membrane processes |
title_sort |
A theoretical approach to dairy products from membrane processes |
author |
CUNHA,Tamires Marques Paes da |
author_facet |
CUNHA,Tamires Marques Paes da CANELLA,Maria Helena Machado HAAS,Isabel Cristina da Silva AMBONI,Renata Dias de Mello Castanho PRUDENCIO,Elane Schwinden |
author_role |
author |
author2 |
CANELLA,Maria Helena Machado HAAS,Isabel Cristina da Silva AMBONI,Renata Dias de Mello Castanho PRUDENCIO,Elane Schwinden |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
CUNHA,Tamires Marques Paes da CANELLA,Maria Helena Machado HAAS,Isabel Cristina da Silva AMBONI,Renata Dias de Mello Castanho PRUDENCIO,Elane Schwinden |
dc.subject.por.fl_str_mv |
milk concentration operation conditions fouling proteins |
topic |
milk concentration operation conditions fouling proteins |
description |
Abstract Milk is a food rich in nutrients and requires processing that promotes its conservation, such as concentration. The membrane process, as an emerging technology and lower energy consumption, has been applied to concentrate, purify, and adapt milk for fluid consumption or derivatives. The Microfiltration, Ultrafiltration, Nanofiltration, and Reverse Osmosis processes have already been applied to milk and the biggest challenge is in controlling phenomena such as fouling, and polarization influenced by the system's operating conditions. The membrane process has already been used in the production of cheese, ricotta, protein concentrates, powdered milk, and dairy beverages. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102081 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102081 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.12522 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126336038600704 |