Nanotechnology in the Dairy Industry

Smykov, I. T.

doi:10.1002/9781119592990.ch11

Cited by 9 publications

(3 citation statements)

References 141 publications

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“…Whey protein is highly nutritious, with functional properties that are highly desirable for the food industry and widely used in the production of dietary foods for special purposes, as well as high-protein supplements [11]. Whey processing technologies include the following: separation of lactose by nanofiltration; demineralization via ion exchange or via electrodialysis; fractionation using membrane filtration; isolation of constituents via Processes 2021, 9, 1772 2 of 14 ion exchange in a fixed-bed bioreactor; isolation of constituents via ion exchange in a moving-bed membrane bioreactor; concentration; evaporation; and drying [12,13].…”

Section: Introductionmentioning

confidence: 99%

Microwave Radiation Influence on Dairy Waste Anaerobic Digestion in a Multi-Section Hybrid Anaerobic Reactor (M-SHAR)

2021

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Whey is a primary by-product of dairy plants, and one that is often difficult to manage. As whey processing units are costly and complicated, only 15–20% of whey is recycled for use in the food industry. The difficulties in managing waste whey are particularly pronounced for small, local dairy plants. One possible solution to this problem is to use advanced and efficient digesters. The aim of this study was to present an innovative multi-section hybrid anaerobic bioreactor (M-SHAR) design and to identify how microwave radiation heating (MRH) affects methane fermentation of liquid dairy waste (LDW) primarily composed of acid whey. The MRH reactor was found to perform better in terms of COD removal and biogas production compared with the convection-heated reactor. The heating method had a significant differentiating effect at higher organic load rates (OLRs). With OLRs ranging from 15 to 25 kgCOD∙m−3∙d−1, the M-SHAR with MRH ensured a 5% higher COD removal efficiency and 12–20% higher biogas yields.

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Section: Introductionmentioning

confidence: 99%

Microwave Radiation Influence on Dairy Waste Anaerobic Digestion in a Multi-Section Hybrid Anaerobic Reactor (M-SHAR)

2021

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“…Therefore, much attention is paid to studies of the microstructure of butter and spreads. A number of works have been devoted to studies of the microstructure of these products using electron microscopy (Heertje 1993; Kalab 1993; Smykov 2020). The authors identified some similarities and differences in the microstructure of fat‐containing products of different composition.…”

Section: Introductionmentioning

confidence: 99%

Studies on fatty acid profile and microstructure of butter, dairy fat spreads and blended spreads produced in Russia

Smykov

Topnikova

Danilova

2021

Int J of Dairy Tech

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This paper examines the features of the production of butter and spreads in the Russian Federation. It was found that the fatty acid profile of the cows' milk of the Yaroslavl breed does not differ significantly in comparison with the milk of the more widespread breeds in the world. It is shown that when using different methods of butter production, there are differences in the butter microstructure. It is noted that the use of the concentration and phase reversal method for the production of butter and spreads can be accompanied by the formation of eutectic mixtures of fatty acids.

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“…It is usually re-used in the food industry, e.g., to produce special-purpose dietary foods and high-protein supplements (Slozhenkina et al 2020 ). The most popular whey processing methods include lactose removal by nanofiltration, demineralization via ionic exchange, or demineralization by electrodialysis, fractionation by membrane filtration, isolation of components by ionic exchange, concentration, evaporation, or drying (Wen-Qiong et al 2019 ; Smykov 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Efficiency of sweet whey fermentation with psychrophilic methanogens

Dębowski

Korzeniewska

Kazimierowicz

et al. 2021

Environ Sci Pollut Res

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Sweet whey is a waste product from the dairy industry that is difficult to manage. High hopes are fostered regarding its neutralization in the methane fermentation. An economically viable alternative to a typical mesophilic fermentation seems to be the process involving psychrophilic bacteria isolated from the natural environment. This study aimed to determine the feasibility of exploiting psychrophilic microorganisms in methane fermentation of sweet whey. The experiments were carried out under dynamic conditions using Bio Flo 310 type flow-through anaerobic bioreactors. The temperature inside the reactors was 10 ± 1 °C. The HRT was 20 days and the OLR was 0.2 g COD/dm3/day. The study yielded 132.7 ± 13.8 mL biogas/gCODremoved. The CH4 concentration in the biogas was 32.7 ± 1.6%, that of H2 was 8.7 ± 4.7%, whereas that of CO2 reached 58.42 ± 2.47%. Other gases were also determined, though in lower concentrations. The COD and BOD5 removal efficiency reached 21.4 ± 0.6% and 17.6 ± 1.0%, respectively.

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Nanotechnology in the Dairy Industry

Cited by 9 publications

References 141 publications

Microwave Radiation Influence on Dairy Waste Anaerobic Digestion in a Multi-Section Hybrid Anaerobic Reactor (M-SHAR)

Microwave Radiation Influence on Dairy Waste Anaerobic Digestion in a Multi-Section Hybrid Anaerobic Reactor (M-SHAR)

Studies on fatty acid profile and microstructure of butter, dairy fat spreads and blended spreads produced in Russia

Efficiency of sweet whey fermentation with psychrophilic methanogens

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