Цель. Рассмотреть ультрафильтрацию, как процесс мембранной технологии – направленной и управляемой фильтрации молочной сыворотки через специальные полупроницаемые перегородки (фильтры – мембраны) с размером пор 10-100 нм, осуществляемый при давлении 0,3-1,0 МПа.
Обсуждение. Исследование проводилось с применением методов графического представления информации, трендового анализа, метода сопоставления, аналогии и систематизации, анализа и сопоставления эмпирического материала. Ультрафильтрация позволяет разделять молочную сыворотку, как систему, по размерам составляющих компонентов – микрочастиц и макромолекул. При этом из предварительно сепарированной или обработанной микрофильтрацией молочной сыворотки в УФ-концентрат (ретентат) переходят остатки молочного жира (до 0,1%) и высокомолекулярные соединения (на уровне 0,5%) – комплекс сывороточных белков, а УФ-фильтрат (пермеат) – растворимые соединения (лактоза, минеральные соли и БАВ). Ультрафильтрация, в логистике молекулярно-ситового разделения молочной сыворотки, принимает эстафету от микрофильтрации и является предвестником нанофильтрации. Процесс ультрафильтрации молочной сыворотки достаточно хорошо изучен, отработан, аппаратурно оформлен и масштабирован в молочной промышленности. Изучена эффективность ультрафильтрационной очистки подсырной сыворотки с применением различных полупроницаемых мембран. Критерием при выборе мембран являлись селективность – максимальная по белку и минимальная по лактозе, а также проницаемость. Для системной аппроксимации результатов исследований использована методология «нейронная сеть».
Заключение. В результате разработана технология молочного сахара (лактозы) пищевой категории качества и оригинальная технологическая схема производства сухой молочной сыворотки.
Abstract
Aim. Consideration of ultrafiltration as a process of membrane technology – directed and controlled filtration of whey through special semipermeable filters (membrane filters) with a pore size of 10-100 nm, carried out at a pressure of 0.3-1.0 MPa.
Material and Methods. The research was conducted using methods of graphical representation of information, trend analysis, comparison method, analogy and systematization, analysis and comparison of empirical material.
Results. Ultrafiltration allows you to separate whey as a system by the size of the components-microparticles and macromolecules. In this case, from pre-separated or Microfiltered whey to UV – concentrate (retentate), the remains of milk fat (up to 0.1%) and high-molecular compounds (at the level of 0.5%) – a complex of whey proteins, and UV-filtrate (permeate) – soluble compounds (lactose, mineral salts and BAS). Ultrafiltration, in the logistics of molecular sieve separation of whey, takes over from microfiltration and is a precursor to nanofiltration. The process of ultrafiltration of whey is well studied, developed, hardware designed and scaled in the dairy industry. The effectiveness of ultrafiltration purification of subsurface serum using various semipermeable membranes was studied. The criteria for selecting membranes were selectivity – maximum for protein and minimum for lactose, and the same permeability. The «neural network» methodology was used for system approximation of research results. As a result of research, the technology of milk sugar (lactose) of the food category of quality and the original technological scheme for the production of dry whey have been developed.in the dairy industry.
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