Techno-economic and Environmental Evaluation of Cheesemaking Waste Valorization Through Process Simulation Using SuperPro Designer

Inherent safety analysis and sustainability evaluation of dual crude palm and kernel oil production in North Colombia

“…It is mainly highly recommended for the process to closely monitor the drying operations and the boiler to avoid prevent incidents and to decrease theoptimize processing capacity. In addition, the results obtained in the present study were lower than the reported for the production of producing whey syrups and protein concentrate considering the stand-alone process and process attached to a cheese production plant (Gómez et al, 2020).…”

Procesos de Transformación: Perspectiva de Aprovechamiento para los Residuos de la Agroindustria del Plátano

“…La conversión física puede aplicarse al aprovechamiento del pseudotallo de plátano para la extracción de fibras (Cadena et al, 2017;Gañán et al, 2008) y para obtener alimentos para animales (producción de bloques nutricionales y ensilaje) (Díaz et al, 2013;Gómez, Sánchez, Teixeira, et al, 2020;Suárez et al, 2018). Por otra parte, la conversión biológica es una alternativa para obtener productos como jarabes de fructosa y glucosa (Gómez, Sánchez, & Correa, 2020;Hernández et al, 2008) y compuestos prebióticos como los derivados de la maltosa (Chockchaisawasdee & Poosaran, 2012;Gómez et al, 2021) y azúcares fermentables para la obtención de bioetanol (Souza et al, 2014) y biogás.…”

Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises

“…The yield of enzymatic processes to convert lactose into valuable compounds, such as galactooligosaccharides, lactulose as prebiotics and lactose esters as emulsifiers is affected by the nature of whey (acid, sweet) and by lactose concentration (Guerrero, Vera, Acevedo, & Illanes, 2015;Staron, Dabrowski, Cichon, & Guzik, 2018;Fischer & Kleinschmidt, 2021). Moreover, high sodium content inhibits the enzymatic conversion of lactose to glucose and fructose syrup (Gómez et al, 2020).…”