Article
Engineering, Chemical
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Summary: The research investigated the mechanisms responsible for viscosity changes in milk protein concentrates based on total protein concentration, casein/whey protein ratio, and heating, showing that whey protein depletion was key in impacting viscosity, polydispersity, and whey protein denaturation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Ipan Hidayat, Lidia Paredes, Pablo M. Binder, Nagore Guerra-Gorostegi, Mabel Mora, Sergio Ponsa, Darren L. Oatley-Radcliffe, Laia Llenas
Summary: The increasing demand for phosphorus fertilisers for global food production and limited phosphate rock reserves have become emerging problems in the world. Cheese whey, with a high content of organic matter and phosphorus, is a promising option for phosphorus recovery. This study assessed the use of a membrane system coupled with freeze concentration to recover phosphorus from cheese whey. With optimal operating conditions and pre-treatment, 70% of phosphorus could be recovered, leading to a phosphorus-rich product with high agronomic value, contributing to a broader circular economy framework.
Article
Food Science & Technology
Michael Reitmaier, Ulrich Kulozik
Summary: The direct utilization of side streams from membrane processing and evaporation has great potential for reducing water consumption in dairies. A screening of 89 industrially obtained processing side streams showed variations in pH and conductivity. Detailed compositional data of the side streams allowed for an assessment of their suitability as diafiltration media for milk protein purification. Microfiltration experiments revealed that even slight compositional variations in the DF media can significantly impact milk filtration performance.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Brandon Carter, Larissa DiMarzo, Joice Pranata, David M. Barbano, MaryAnne Drake
Summary: The study aimed to measure whey protein removal from sweet whey using polymeric microfiltration membranes and compared the performance with ceramic membranes. Results showed that polymeric membranes achieved lower yield of whey protein isolate and higher yield of whey protein phospholipid concentrate compared to ceramic membranes, impacting total gross revenue and the ratio of market price between the two products. Economic engineering study is needed to determine the long-term processing costs and net revenue under various market conditions.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
J. Lonchamp, P. S. Clegg, S. R. Euston
Summary: This study investigated strategies to enhance the functionality of whole egg, egg yolk, and whey protein concentrate, aiming to reduce their concentration in formulations and environmental impact. The results showed that partial denaturation treatments and synergy between WPC and whole egg or egg yolk could enhance the functionality of these ingredients.
Article
Environmental Sciences
Aaron A. Forbis-Stokes, Arumugam Kalimuthu, Janani Ravindran, Marc A. Deshusses
Summary: A mobile septage treatment unit was built in India and evaluated for operational and treatment performance in the field, processing a total of 273 m³ of septage in two phases with high removal efficiencies after improvements were made.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2021)
Review
Engineering, Chemical
Andrew L. Zydney
Summary: Membrane systems play a crucial role in the production of biopharmaceuticals, including clarification, purification, filtration, and virus removal. Recent developments in biomanufacturing have driven innovation in membrane technology to address the challenges associated with continuous processing, single-use manufacturing, and complex biotherapeutics.
JOURNAL OF MEMBRANE SCIENCE
(2021)
Article
Engineering, Chemical
Yu-Ling Chen, Chi-Chun Lo, Ying-Ling Liu, Yi-Ming Sun
Summary: The study processed brown solid residue from rice straw biorefinery using membrane separation in combination with the Soda-EG process to extract high-purity lignin. After lignin fragmentation, depolymerization, and solubilization, microfiltration was applied to recover the dissolved lignin in the filtrate. Further molecular weight fractionation was achieved by ultrafiltration, resulting in high-value-added lignin products within a specific molecular weight range.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Environmental Sciences
Cristiane M. Marchesi, Marshall Paliga, Carolina E. D. Oro, Rogerio M. Dallago, Guilherme Zin, Marco Di Luccio, J. Vladimir Oliveira, Marcus V. Tres
Summary: Poultry processing plants generate large amounts of wastewater during production, and carcass chilling is an important step in this process. This study successfully regenerated the wastewater of the pre-chiller tank using polymeric membranes of different pore sizes, achieving the goal of wastewater reuse.
ENVIRONMENTAL TECHNOLOGY
(2021)
Review
Environmental Sciences
Faryal Fatima, Hongbo Du, Raghava R. Kommalapati
Summary: Membrane technology, including MF, UF, NF, and RO, has been widely adopted for treating poultry slaughterhouse wastewater due to its excellent performance in pollutant removal, water recovery, and nutrient reuse, offering an economically efficient solution for purifying and reusing water in poultry processing.
Article
Engineering, Environmental
Conghui He, Kaijun Wang, Wenchao Wang, Kuo Fang
Summary: Membrane-based technology is preferred for municipal wastewater treatment due to its high organic retention capacity and space-saving characteristics. However, further understanding of fouling mechanisms is needed. This study investigates fouling characteristics and anti-fouling mechanisms in membrane-based primary treatment. The differences between microfiltration (MF) and ultrafiltration (UF) are also discussed.
JOURNAL OF WATER PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Nayil Dinkci, Vildan Akdeniz, Ayse Sibel Akalin
Summary: The demand for goat and sheep cheese has increased due to its nutritional benefits, resulting in a large amount of whey waste being produced. This study aimed to utilize different types of whey protein concentrates (WPC) to produce functional probiotic fermented beverages enriched with 1% kiwi powder. Results showed that WPC significantly increased the protein content, acidity, and viability of probiotic bacteria in the beverages. Furthermore, WPC improved the total phenolic compound levels, antioxidant activity, and amino acid content in the beverages. Among the different WPC sources, goat WPC produced the highest quality beverages with the highest viability of probiotic bacteria and essential amino acids. Hence, the production of functional probiotic beverages using goat WPC shows promise in dairy technology.
Review
Food Science & Technology
Arona Figueroa Pires, Natali Garcia Marnotes, Olga Diaz Rubio, Angel Cobos Garcia, Carlos Dias Pereira
Summary: The search for new food products that promote consumers health is ongoing, with cheese whey (CW) and second cheese whey (SCW) proving to contain potential ingredients for the development of functional food products. While whey products have gained popularity for their nutritional quality, the by-products CW and SCW are often disregarded or used for animal feed, leading to environmental concerns. More research is needed on the nutritional and functional properties of SCW in order to find ways to reuse this by-product and reduce environmental impacts.
Article
Chemistry, Medicinal
Jorge Coque, Charlotte Jacobsen, Bita Forghani, Anders Meyer, Greta Jakobsen, Jens J. Sloth, Ann-Dorit Moltke Sorensen
Summary: This study evaluated the effectiveness and applicability of protein and phosphorus separation processes in protein-rich process waters with low and high salt content from salted cod processing. The results showed that different flocculation treatments resulted in different recoveries of nutrients in the liquid side-streams, and the ultrafiltration method was more effective for high salt content.
Article
Agriculture, Dairy & Animal Science
Brandon Carter, Larissa DiMarzo, Joice Pranata, David M. Barbano, MaryAnne Drake
Summary: The study aimed to measure the removal of whey protein using 0.1-micron ceramic microfiltration membranes at 50 degrees Celsius. Results showed that most total nitrogen passed through the membrane into the permeate, lactoferrin did not pass through, while other components such as IgG, bovine serum albumen, glycomacropeptide, and casein proteolysis products did pass into the permeate.
JOURNAL OF DAIRY SCIENCE
(2021)