Electrophysical processing of whey: some experimental details

Abstract

The presentation considers certain details of the experimental investigations of three types of whey via electrophysical processing in two electrolyzers: EDP-sectional and EDP-2, at current densities of j – 10 and 20 mA/cm2, in the stationary regime. The study of the electrophysical processing of whey shows that certain technical requirements are necessary to follow in order to ensure control of a technological process that takes place in an electrolyzer. The three types of whey are supplied by Chisinau dairy factory “JLC”, after the manufacture of:1) the granulated cottage cheese „Grăuncior”, 2) the „Cottage Cheese”, 2% fat content, and 3) the „Curd product”, 18% fat content. In addition, the authors dealt with the identification of the content of soluble protein fractions (Qp, %) in the 0.05 M Tris-HCl buffer 0.5 M NaCl, 0.5 mM EDTA (0.04% NaN3), pH 8.0, investigated by the electrophoresis SDS-PAGE 15%, after major fractions mentioned above, and demonstrated variations of the protein content, which is different from those isolated in the continuous regime at electrophysical processing.