Abstract
The main peculiarities of the electro-physico-chemical activation of whey are described; the parameters of the activation of whey and its behavior in the course of the relaxation process are analyzed. The variations of the main parameters under the action of the electrical activation were rationalized. The results of the investigations of the pH values of the activated whey immediately after the process and during its storage are presented. These pH values are among the most significant conditions of the protein-mineral concentrate recovery and the lactose-lactulose isomerization.
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Original Russian Text © E.G. Sprinchan, M.K. Bologa, T.G. Stepurina, Al.M. Bologa, A.A. Polikarpov, 2011, published in Elektronnaya Obrabotka Materialov, 2011, No. 1, pp. 77–80.
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Sprinchan, E.G., Bologa, M.K., Stepurina, T.G. et al. Peculiarities of the electric activation of whey. Surf. Engin. Appl.Electrochem. 47, 66–69 (2011). https://doi.org/10.3103/S1068375511010182
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DOI: https://doi.org/10.3103/S1068375511010182